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Sensory Textural Properties of Stabilized Ice Cream
Author(s) -
MOORE LISA J.,
SHOEMAKER CHARLES F.
Publication year - 1981
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.1365-2621.1981.tb04870.x
Subject(s) - ice cream , viscosity , food science , intensity (physics) , sensory system , chemistry , sensory analysis , texture (cosmology) , materials science , composite material , optics , computer science , psychology , artificial intelligence , physics , image (mathematics) , cognitive psychology
Vanilla ice cream samples containing five different levels of sodium carboxymethylcellulose (CMC) were evaluated for textural differences using time‐intensity and graphic rating (line‐marking) methods. The time‐intensity method showed significant correlations between CMC concentration and the sensory textural properties of iciness, viscosity, and melting time. The graphic rating tests showed significant correlations between CMC concentration and the sensory textural properties of coldness, iciness, viscosity, and firmness. Comparison of time‐intensity and graphic rating tests for the same textural properties showed significant correlations for iciness and viscosity. This investigation showed time intensity and graphic rating to be complementary methods for the sensory evaluation of the textural properties of a stabilized vanilla ice cream.