Sugar and Fat Effects on Sensory Properties of Ice Cream

Guinard, Jean‐Xavier; Zoumas-Morse, Christine; Mori, L.; Uatoni, B.; Panyam, D.; Kilara, Arun

doi:10.1111/j.1365-2621.1997.tb15044.x

Cited by 143 publications

(148 citation statements)

References 18 publications

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“…Increase in blanching time caused decrease in hardness; this might be due to longer time heat treatment, which soften the ginger slices, and also due to extended exposure of slices into water. This is in accordance Guinard et al (1997), Askari et al (2006) and Aboubakar et al (2009) on hardness of final products as affected by different pre-treatments. During ginger candy processing, the maximum TSS was observed to be 73.4% at slice thickness of 7.93 mm and blanching time duration of 20.0 min while, the minimum was 66.6% at slice thickness of 22.07 mm and blanching time duration of 20.0 min, respectively (Table 1).…”

Section: Resultsmentioning

confidence: 83%

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3-4 weeks. This spoilage may be overcome by processing fresh produce to some value added products. An attempt was made to optimize the protocol for production of instant ginger candy. The experimental parameters considered were slice thickness (5.0-25.0 mm) and blanching duration (10-30 min) followed by dipping in 40°B and 75°B sugar solutions containing 2.0% citric acid respectively, for 1 and 2 h at 95°C and dried at 60°C for 1 h. RSM design was considered for this experiment and final products were evaluated for their textural properties, TSS, acidity, TSS: acid ratio, taste score and overall acceptability. The optimum product qualities in terms of hardness (2.08 kg), TSS (73.4%), acidity (1.31%), TSS: acid ratio (56.3), taste score (7.98) and overall acceptability (8.07) were obtained for slice thickness of 10.9 mm and blanching time of 24.9 min.

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Section: Resultsmentioning

confidence: 83%

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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“…Although the panellists were provided with a fresh sample with the intention of minimising the effect of melting on the evaluation of these textural attributes, the received ratings had a SD > 30 mm. In a similar fashion, more inconsistencies had been observed by Guinard et al (1997) for the intensity ratings of textural attributes in comparison to flavour attributes. They reasoned this to be a consequence of lack of training and better understanding of flavour concepts than textural attributes by the panel members.…”

Section: March 2015mentioning

confidence: 60%

“…In a typical training programme, a series of practice sessions are conducted until all the panel members show a higher level of consistency in their ratings (e.g 1998). Moreover, consistency and reproducibility of the panellists can also be assessed by the comparison of individual ratings received for randomly presented duplicate samples (Guinard et al, 1997). Reliability of the results obtained from a descriptive analysis depends on the level of performance of the panel.…”

Section: March 2015mentioning

confidence: 99%

“…Reference samples previously identified by Koeferli et al (1996), Guinard et al (1997) and Cody et al (2007) (or their substitutes) were used for certain attributes, whilst for the others, reference samples were decided by the authors with the consent of the panel. When selecting reference samples, similarity of the method of evaluation of the reference sample to that of ice cream was considered.…”

Section: Final Training Programmementioning

confidence: 99%

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Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis

Hettiarachchi¹,

Illeperuma²

2015

J. Natn. Sci. Foundation Sri Lanka

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Abstract:This study aimed at profiling the sensory attributes of vanilla ice cream using descriptive sensory analysis. This method involves both discrimination and quantification of sensory attributed in food products, and required a trained sensory panel. During this study, 26 individuals were screened for normal sensory acuity, and for their capability to identifiy and quantify different sensory attributes related to vanilla ice cream. Nine individuals conforming to the selection criteria were subjected to a structured training programme. During the programme the individuals were introduced to a range of sensory attributes related to vanilla ice cream, and they were trained on rating the perceived intensities on a line scale in comparison to reference samples that had predetermined attribute intensities. The trained panel was then used to assess three different brands of commercial vanilla ice cream on the selected sensory attributes. The data were statistically analysed using two-way analysis of variance (ANOVA) and mixed model ANOVA. The results showed that yellowness, vanilla flavour, milky flavour, buttery flavour, sweetness and creaminess were significantly different (p < 0.05) among the brands, whilst no significant difference (p < 0.05) was observed for the intensities of whey flavour and mouth coating character. Identification and quantification of sensory attributes of the available brands provide directional information to a producer to improve the existing formulation and thereby remain competitive in the market.

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“…Drewnoski (1989) demonstrated that consumers have developed sensory preferences for fat and sugar compared to other macronutrients both in their adolescence and adult life. Studies on ice cream also revealed that higher sugar and fat contents were correlated with consumers' acceptance (Guinard, Zoumas-Morse, Panyam, & Kilara, 1996;Guinard et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack

Yan¹,

Brown²,

Parsons³

et al. 2015

JFR

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Taste appeal, sustainable ingredients and valid health claims are challenges for successful marketing of healthier food products. This study was designed to compare the effects of branding, ingredients and nutrition information on consumer liking towards a prototype of the Nothing Else healthier snack bar with the top three brands of New Zealand snack bars, and another product with a good nutrient profiling score. Sixty-four consumers were recruited to evaluate the five snack bars. Participants initially blind-rated on visual analogue scales their liking scores in relation to colour, taste, flavour, texture and overall liking. Packaging for the products was then presented alongside each of the five products and participants rated their liking scores for a second time. Participants also ranked the five products from 1 to 5 for healthiness, taste, naturalness, and purchase intent if prices were the same. In both blind and informed tests, the Nothing Else bar was the least liked snack bar among all the tested samples. However, after the packaging for the products was presented, overall liking of the Nothing Else bar increased by 14% (p = 0.023), while overall liking for the four commercial products were unchanged. While the most popular commercial bar was ranked the highest for taste and purchase intent, the Nothing Else bar was ranked the highest for the healthiness and naturalness. Our findings confirmed that the branding and health related nutrition information could improve consumer liking and brand perception particularly if backed by marketing.

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Sugar and Fat Effects on Sensory Properties of Ice Cream

Cited by 143 publications

References 18 publications

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis

Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack

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