Sensory and Physical Properties of a Reduced-Calorie Frozen Dessert System Made with Milk Fat and Sucrose Substitutes

¹ Kansas State University, Manhattan 66506

Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared frozen desserts and few differences after storage (140 d). Polydextrose-aspartame effectively compensated for functional properties that normally are conferred by sucrose and some that are conferred by milk fat. Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control. Perception of chalkiness increased more with increased tapioca dextrin than with increased potato maltodextrin. Few or no significant differences among the frozen desserts were noted for the sensory attributes of coldness, gumminess, and mouth coating. Physical measurements did not relate highly to the sensory responses.

Key Words: frozen dessert • sensory properties • sucrose substitutes • fat substitutes

Submitted on September 20, 1993
Accepted on November 5, 1993

This article has been cited by other articles:

				T. L. Cody, A. Olabi, A. G Pettingell, P. S. Tong, and J. H. Walker Evaluation of Rice Flour for Use in Vanilla Ice Cream J Dairy Sci, October 1, 2007; 90(10): 4575 - 4585. [Abstract] [Full Text] [PDF]

				L. Hyvonen, M. Linna, H. Tuorila, and G. Dijksterhuis Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat J Dairy Sci, April 1, 2003; 86(4): 1130 - 1138. [Abstract] [Full Text] [PDF]