Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material.
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil. Electronic address: racadena@fea.unicamp.br.
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Cadena
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil.
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Cruz
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil.
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JAF
Faria
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil.
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HMA
Bolini
D000328:Adult; D002241:Carbohydrates / Q000032:analysis*; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D005260:Female; D005421:Flavoring Agents / Q000494:pharmacology; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D007054:Ice Cream / Q000032:analysis / Q000592:standards*; D008297:Male
D002241:Carbohydrates; D004041:Dietary Fats; D005421:Flavoring Agents