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Journal of Dairy Science Vol. 79 No. 11 1922-1927
© 1996 by American Dairy Science Association ®
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Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream

J.-X. Guinard 1, C. Zoumas-Morse 1, L. Mori 1, D. Panyam 2, and A. Kilara 2

1 Department of Nutrition, The Pennsylvania State University, University Park 16802
2 Department of Food Science. The Pennsylvania State University, University Park 16802

University students (73 men and 73 women) tasted and rated on a nine-point hedonic scale the texture and mouthfeel, flavor (taste and odor), and overall degree of liking for nine samples of vanilla ice cream varying in sugar (8.94 to 18.81%, wt/wt) and fat (8.73 to 19.30%, wt/wt) contents. Sugar consisted of 6% corn syrup solids [36 DE (dextrose equivalent)]; the balance was sucrose. Hedonic ratings differed significantly among samples, and the best-liked sample for texture and mouthfeel, flavor, and overall degree of liking contained 13.54% sugar and 14.99% fat. Men and women differed significantly in their liking of the flavor of the samples; men rated the flavor of the ice creams higher than did women. There was no gender difference for degree of liking of texture and mouthfeel or for overall degree of liking. Response surface methodology was used to relate hedonic ratings to sugar and fat percentages in the ice cream. Dome-shaped response surfaces were obtained for all three degree of liking parameters, and optimal sugar and fat, respectively, were 13.16% and 14.02% for degree of liking of texture and mouthfeel, 14.07% and 15.35% for degree of liking of flavor, and 14.30% and 14.77% for overall degree of liking. The response surfaces indicated that the level of sugar had a greater effect on all hedonic measures than did fat.

Key Words: ice cream • sugar • fat • sensory evaluation

Submitted on August 22, 1995
Accepted on May 23, 1996




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