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SENSORY PROPERTIES OF HIGH FRUCTOSE CORN SYRUP ICE CREAM FORMULATIONS
Author(s) -
PEARSON A. M.,
ENNIS D. hl.
Publication year - 1979
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/j.1365-2621.1979.tb08508.x
Subject(s) - mouthfeel , sweetness , food science , high fructose corn syrup , sucrose , chemistry , ice cream , corn syrup , fructose , taste , raw material , organic chemistry
Ice cream formulations containing varying levels of high fructose corn syrup (HFCS) and corn sweeteners of differing dextrose equivalents (DE) were compared on preference and three sensory components with a sucrose control by 160 untrained panelists. The sensory components studied were sweetness, mouthfeel and gumminess. A significant improvement in preference was found with the HFCS ice cream formulations relative to the sucrose control with increasing concentration of corn sweeteners up to about 33% of total sweetener at 28–31 DE corn sweetener. A very high correlation between preference and mouthfeel was found yielding a multiple R 2 of 0.98 of which over 96% was due to mouthfeel in the multiple regression model relating preference to sweetness, mouthfeel and gumminess.