Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream

Abstract

The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount of free vanillin decreased when fat content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No significant difference was found in sweetness perception. Among 11 time-intensity parameters for vanilla flavor perception, the panel found a significant difference only in the time required to reach maximum vanilla intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensory quality improved, and overall preference increased.

Orange fiber as a novel fat replacer in lemon ice cream

“…Fat is a solvent for many flavor compounds and acts as a reservoir by slowly releasing flavor. However, this effect is not replicated by most fat replacers (Li et al, 1997). This effect was also observed in the present study, which is evidenced by the low scores of these attributes.…”

Development of technology for manufacture of ragi ice cream

“…Viscosity showed an increasing trend with ragi content. A significant increase in viscosity with higher starch content was noted in previous studies (Li et al 1997;Prindivelle et al 1999). Gelatinized ragi flour which was added in the experimental mixes contained more than 60 % starch which might be responsible for the change in viscosity.…”

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

“…Ice cream with a higher fat content will be able to retain its shape and able to stabilize the fat crystal [33], [35]. This condition creates a positive influence on the textural properties of ice cream [37]. Melting properties (p>0.05), airiness (p>0.05), and creaminess (p>0.05) were perceived the same.…”

“…During the freezing process the crystalized fat and partially coalesced fat globule stabilize the air bubbles of the ice cream mixture and provide the desired foamy texture which contributes to the hardness quality of ice cream [21]. Milk fat acts as a thermal insulator which affects the melting properties of the ice cream [25], [37]. Ice cream with high milk fat content can retain its shape and take longer time to melt.…”