Sensory attributes of ice cream enriched with dietary fibres
2005
Alencikiene, G.(Kaunas Univ. of Technology (Lithuania). Food Inst.) | Miezeliene, A.(Kaunas Univ. of Technology (Lithuania). Food Inst.)
The sensory attributes of foods are very important factor because they relate directly to product quality and consumers acceptance. The objectives of this research were to profile the sensory characteristics of ice cream enriched with different amounts of Wheat fibre gel (WFG-73) and to determine preliminary consumer's acceptability. A series of ice cream were produced with addition of WFG-73 under laboratory conditions and subjected to descriptive sensory analysis. The score sheet was developed by a six member panel and included 14 sensory attributes. Additionally, a hedonic scale was used for evaluating acceptability impression. Addition of 0.8 and 1.2 % of WFG-73 did not significantly affect all sensory attributes of ice cream, consumer rating of overall acceptability and texture acceptability.
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