Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

Soukoulis, C; Lyroni, E; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Lyroni, E	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:34:35Z
dc.date.available	2014-03-01T01:34:35Z
dc.date.issued	2010	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20758
dc.subject	Ice cream	en
dc.subject	Low fat	en
dc.subject	Overall acceptability	en
dc.subject	Partial least squares regression (PLSR)	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Dairy desserts	en
dc.subject.other	Descriptive analysis	en
dc.subject.other	Fermented milk	en
dc.subject.other	Food industries	en
dc.subject.other	Hydroxypropyl methylcellulose	en
dc.subject.other	Ice creams	en
dc.subject.other	Milk fats	en
dc.subject.other	Overall acceptability	en
dc.subject.other	Partial least-squares regression	en
dc.subject.other	PLS models	en
dc.subject.other	Probiotics	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Textural quality	en
dc.subject.other	Xanthan Gum	en
dc.subject.other	Dairy products	en
dc.subject.other	Oils and fats	en
dc.subject.other	Regression analysis	en
dc.subject.other	Textures	en
dc.subject.other	Ice	en
dc.title	Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2010.05.006	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2010.05.006	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Probiotic ice cream is a functional frozen dairy dessert with peculiar sensory characteristics combining the flavor and taste of fermented milks with the texture of ice cream. In this study, the effects of compositional parameters (hydrocolloids type and percentage, yogurt and milk fat content) on its texture and flavor were evaluated. The use of xanthan gum or hydroxypropylmethylcellulose at a level of 0.3 g/100 g in full fat (4 g/100 g milk fat) and low acidified (25 g/100 g yogurt addition) formulations is recommended to achieve improved creamy sensation, high textural quality and enhanced flavor. Based on hedonic and descriptive judgements, consumers' acceptability is mainly affected by ten sensory drivers including "" sweet"" , "" sour"" , "" astringent"" , "" vanilla flavor"" , "" gummy"" , "" coarse"" , "" watery"" , ""creamy"", and "" foamy"" Partial least squares (PLS) regression was applied to model samples overall acceptability using the descriptive analysis data. One generic and six related to each compositional parameter (hydrocolloids type, yogurt and milk fat content) PLS models were successfully constructed. The generic PLS model can be used for the quantification of the consumers' acceptability of probiotic ice creams and related fermented products whereas the compositionally restricted PLS models could be a useful tool for the purposes of R&D in the food industry to design and develop novel products. © 2010 Elsevier Ltd.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2010.05.006	en
dc.identifier.isi	ISI:000279857200010	en
dc.identifier.volume	43	en
dc.identifier.issue	9	en
dc.identifier.spage	1351	en
dc.identifier.epage	1358	en