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Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products
Author(s) -
Warren Maya M.,
Hartel Richard W.
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12592
Subject(s) - ice cream , food science , sensory analysis , air cell , chemistry , quantitative descriptive analysis , sensory system , flavor , biology , anatomy , neuroscience
Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip‐through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip‐through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum TM descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip‐through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip‐through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high‐fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip‐through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties.