Reduced Fat And Sugar Vanilla Ice Creams: Sensory Profiling And External Preference Mapping

dc.creatorCadena R.S.
dc.creatorCruz A.G.
dc.creatorFaria J.A.F.
dc.creatorBolini H.M.A.
dc.date2012
dc.date2015-06-25T20:23:12Z
dc.date2015-11-26T15:18:23Z
dc.date2015-06-25T20:23:12Z
dc.date2015-11-26T15:18:23Z
dc.date.accessioned2018-03-28T22:28:02Z
dc.date.available2018-03-28T22:28:02Z
dc.identifier
dc.identifierJournal Of Dairy Science. , v. 95, n. 9, p. 4842 - 4850, 2012.
dc.identifier220302
dc.identifier10.3168/jds.2012-5526
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84865320788&partnerID=40&md5=ea2fb62882957fe6a40d6185168033cf
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/89993
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/89993
dc.identifier2-s2.0-84865320788
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1259580
dc.descriptionThe 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. © 2012 American Dairy Science Association.
dc.description95
dc.description9
dc.description4842
dc.description4850
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dc.languageen
dc.publisher
dc.relationJournal of Dairy Science
dc.rightsaberto
dc.sourceScopus
dc.titleReduced Fat And Sugar Vanilla Ice Creams: Sensory Profiling And External Preference Mapping
dc.typeArtículos de revistas


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