Response surface mapping of the sensory characteristics and acceptability of chocolate ice cream containing alternate sweetening agents

Soukoulis, C; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:34:27Z
dc.date.available	2014-03-01T01:34:27Z
dc.date.issued	2010	en
dc.identifier.issn	0887-8250	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20737
dc.subject	Ice Cream	en
dc.subject	Response Surface	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Flavor perceptions	en
dc.subject.other	Fruit juice concentrate	en
dc.subject.other	Grape juice	en
dc.subject.other	High-content	en
dc.subject.other	Ice creams	en
dc.subject.other	Mediterranean basin	en
dc.subject.other	Natural antioxidants	en
dc.subject.other	Natural sweetener	en
dc.subject.other	Overall acceptability	en
dc.subject.other	Response surface	en
dc.subject.other	Response Surface Methodology	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Specific effects	en
dc.subject.other	Trace metal	en
dc.subject.other	Dairy products	en
dc.subject.other	Fruit juices	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Surface properties	en
dc.subject.other	Textures	en
dc.subject.other	Trace elements	en
dc.subject.other	Fruits	en
dc.subject.other	Theobroma cacao	en
dc.subject.other	Vitaceae	en
dc.title	Response surface mapping of the sensory characteristics and acceptability of chocolate ice cream containing alternate sweetening agents	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1745-459X.2009.00246.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1745-459X.2009.00246.x	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	In the present study, grape juice concentrate and sugarcane molasses were used as partial substitutes of sucrose in chocolate ice cream. The effect of the concentration of total sugar solids (14, 16 and 18%) and sucrose substitution level (10, 20 and 30%) on the sensory characteristics and overall acceptability of ice cream was investigated. Response surface methodology was used to map the co-active effects of total sugar solids and alternate sweetener presence on selected sensory characteristics and degree of overall liking of samples. Our data revealed that both materials can be used as potential sweetening agents furnishing improved creamy texture, reducing the coarse and watery sensation defects, and controlling the flavor perception. Considering the data of overall acceptability, the use of grape juice concentrate led to the most acceptable samples regarding those containing sugarcane molasses. Practical applications: Over the last years, a noticeable interest for incorporating functional and traditional ingredients in a great number of dairy products, ice cream included, has been observed. This trend is associated with the constantly increasing awareness of consumers on healthy, natural, fortified and low caloric ice cream preparations. Fruit juice concentrates as well as natural sweeteners, such as molasses or honey, can be used as alternate sweetness-delivering ingredients and potential texture improvers in ice cream systems. Moreover, such ingredients having a high content in trace metals (e.g., ferrous, zinc and calcium) and natural antioxidants may offer functional advantages in the final product. The taste and flavor compatibility, and the specific effects on texture of grape juice concentrate (commonly produced in the Mediterranean basin) and sugarcane molasses (a low-cost by-product of the sugarcane industry) were extensively evaluated in the present study, offering an innovative concept on functional ice cream manufacture. © 2009, The Author(s). Journal compilation © 2009, Wiley Periodicals, Inc.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	Journal of Sensory Studies	en
dc.identifier.doi	10.1111/j.1745-459X.2009.00246.x	en
dc.identifier.isi	ISI:000274241300004	en
dc.identifier.volume	25	en
dc.identifier.issue	1	en
dc.identifier.spage	50	en
dc.identifier.epage	75	en