Abstract
A three month pilot study was conducted on the Effects of Polyols vs Sugar on the Acceptability of Ice Cream Among a random sample of students and adults (n = 22) at Pennsylvania State University, University Park, PA. Participants were asked to taste samples of regular Creamery vanilla ice cream and no-sugar-added ice cream and indicate their preference for various attributes noted in both products using a nine-point hedonic scale. Results from this study suggest an overall consumer acceptability of the no-sugar-added (Maltisweet) ice cream when compared to the regular Creamery ice-cream product. The physical attribute “sweetness” yielded significant results. Participants rated the no-sugar-added ice cream as tasting less sweet than the regular ice cream, and the regular ice cream was rated significantly too sweet compared to the no-sugar-added product. Statistical analysis also indicated a gender-based preference for “sweetness,” with the males indicating a preference for the product they considered to be sweeter than the other. These findings indicated a plausible sugar replacement for frozen treats that can improve the nutritional profile of these products while still maintaining expected sensory characteristics.
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