Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners

Soukoulis, C; Rontogianni, E; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Rontogianni, E	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:33:04Z
dc.date.available	2014-03-01T01:33:04Z
dc.date.issued	2010	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20299
dc.subject	Acceptability	en
dc.subject	Bulk sweeteners	en
dc.subject	Ice cream	en
dc.subject	Instrumental properties	en
dc.subject	Sensory profile	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Air cells	en
dc.subject.other	Functional characteristics	en
dc.subject.other	Glass transition temperature	en
dc.subject.other	Ice creams	en
dc.subject.other	Ice crystals	en
dc.subject.other	Mean size	en
dc.subject.other	Melting behavior	en
dc.subject.other	Melting rates	en
dc.subject.other	Perceived quality	en
dc.subject.other	Physical measurement	en
dc.subject.other	Rheological measurements	en
dc.subject.other	Sensory profiles	en
dc.subject.other	Thermal analysis	en
dc.subject.other	Thermal characteristics	en
dc.subject.other	Thermal properties	en
dc.subject.other	Unfrozen water	en
dc.subject.other	Food additives	en
dc.subject.other	Frozen soils	en
dc.subject.other	Glass transition	en
dc.subject.other	Hardness	en
dc.subject.other	Metal melting	en
dc.subject.other	Multivariant analysis	en
dc.subject.other	Physical properties	en
dc.subject.other	Rheology	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Thermoanalysis	en
dc.subject.other	Thermodynamic properties	en
dc.subject.other	Water content	en
dc.subject.other	Ice	en
dc.title	Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2010.05.012	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2010.05.012	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	The role of rheological measurements, thermal analysis and physical properties such as overrun, instrumental hardness and melting behavior on sensorial profile mapping of vanilla ice cream was evaluated. Samples with different functional characteristics were prepared partially substituting sucrose by bulk sweeteners. Creaminess apart from thermal properties (glass transition temperature-T-g, ice crystal uniformity-Delta T-mcurve and unfrozen water content-UFW) was poorly related with rheological and physical properties. On the contrary, coarseness, wateriness, greasiness and gumminess perception were found to be well correlated with rheological and thermal properties, overrun, air cells mean size and melting rate. Flavor and taste characteristics were interrelated particularly with melting and thermal characteristics, overrun and air cells mean size. Multivariate exploratory statistical methods revealed that the use of T-g, Delta T-mcurve, UFW, instrumental hardness, and melting rate can be used for the effective discrimination of ice creams differing in their sweetener composition suggesting their importance in the design of novel ice cream formulations. (C) 2010 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2010.05.012	en
dc.identifier.isi	ISI:000280620700009	en
dc.identifier.volume	100	en
dc.identifier.issue	4	en
dc.identifier.spage	634	en
dc.identifier.epage	641	en