JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 82 No. 7 1425-1432
© 1999 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Prindiville, E. A.
Right arrow Articles by Heymann, H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Prindiville, E. A.
Right arrow Articles by Heymann, H.

Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream

E. A. Prindiville 1, R. T. Marshall 2, and H. Heymann 2

1 Dreyer's Grand Ice Cream, 4494 Campbell Road, Houston, TX 77041
2 Department of Food Science and Human Nutrition, University of Missouri, Columbia 65211

Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of –30°C or was heat-shocked at –12°C. Hardness, viscosity, and melting rate were measured through physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0 and 4 wk. Attribute ratings were analyzed by analysis of variance and least significant difference mean separation. Milk fat at concentrations of 9 and 6% produced more creaminess and smoothness, as well as a less intense cocoa flavor, than it did at concentrations of 4 or 0.5%. Consumer acceptance (n = 98) did not differ among the fresh ice creams. Data showed that ice creams containing higher milk fat concentrations are better protected against heat shock damage in terms of cocoa flavor and smoothness of texture.

Key Words: ice cream • chocolate • milk fat

Submitted on August 28, 1998
Accepted on March 15, 1999




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
K. Inoue, H. Ochi, K. Habara, M. Taketsuka, H. Saito, N. Ichihashi, and K. Iwatsuki
Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology
J Dairy Sci, December 1, 2009; 92(12): 5834 - 5842.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
S.-Y. Lim, B. G. Swanson, C. F. Ross, and S. Clark
High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream
J Dairy Sci, April 1, 2008; 91(4): 1308 - 1316.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
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]

Home page
 J DAIRY SCIHome page
M. E. Carunchia Whetstine, M. A. Drake, B. K. Nelson, and D. M. Barbano
Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process
J Dairy Sci, February 1, 2006; 89(2): 505 - 517.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
G. Coureaud, D. Langlois, G. Sicard, and B. Schaal
Newborn Rabbit Responsiveness to the Mammary Pheromone is Concentration-dependent
Chem Senses, May 1, 2004; 29(4): 341 - 350.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1999 by the American Dairy Science Association ®.