Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.
The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception.
Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Rua Vital Brazil Filho, 64, Niterói, 24230340, Rio de Janeiro, Brazil.
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Balthazar
Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Rua Vital Brazil Filho, 64, Niterói, 24230340, Rio de Janeiro, Brazil.
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Silva
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Caixa Postal 6121, 13083-862 Campinas-SP, Brazil.
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Celeguini
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Caixa Postal 6121, 13083-862 Campinas-SP, Brazil.
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Santos
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Caixa Postal 6121, 13083-862 Campinas-SP, Brazil.
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Pastore
Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Rua Vital Brazil Filho, 64, Niterói, 24230340, Rio de Janeiro, Brazil.
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Junior
Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Rua Vital Brazil Filho, 64, Niterói, 24230340, Rio de Janeiro, Brazil.
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Freitas
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Campus Rio de Janeiro, Rua Senador Furtado, 171, Maracanã, 20270-021, Rio de Janeiro, Brazil.
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Nogueira
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Campus Rio de Janeiro, Rua Senador Furtado, 171, Maracanã, 20270-021, Rio de Janeiro, Brazil.
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Silva
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Campus Rio de Janeiro, Rua Senador Furtado, 171, Maracanã, 20270-021, Rio de Janeiro, Brazil. Electronic address: food@globo.com.
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Cruz
D005421:Flavoring Agents / Q000032:analysis; D005511:Food Handling; D005690:Galactose / Q000737:chemistry; D007054:Ice Cream / Q000032:analysis*; D009844:Oligosaccharides / Q000737:chemistry*; D013649:Taste; D031669:Vanilla
D005421:Flavoring Agents; D009844:Oligosaccharides; D005690:Galactose
galactooligosaccharide; ice cream; sensory perception; stability