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

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. 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.