Abstract
The primary process parameters of the homogenization pressure and freezing process (drawing temperature and overrun) for ice cream manufacture were examined to determine their impact on the sensory attributes and odor sensor response of ice cream. Fifteen process conditions were selected using a Box-Behnken design, while 12 sensory attributes were obtained as assessment items based on sensory evaluations using quantitative descriptive analysis (QDA). Eleven of these sensory attributes changed significantly according to process conditions, suggesting that such conditions can have a major impact on ice cream's sensory attributes, even for a fixed make-up of ingredients. Furthermore, observed correlations between the sensory attributes and microstructural attributes of the ice cream led to the conjecture that the sensory attributes were influenced by changes to the ice cream's structural conditions resulting from the process conditions. A correlation was also observed between the odor sensor response and the overrun condition, but no clear correlations were found to exist within the ice cream structure or the sensory attributes.
Highlights
Sensors and Materials, Vol 24, No 5 (2012)aroma declines as milk fat content increases.[6]
In a previous study focusing on freezing, which is the principal process in the manufacture of ice cream, we demonstrated that the condition settings can cause a significant variation in the fat destabilization rate, air bubble diameter, and ice crystal diameter in the microstructure.[11]. We identified a correlation between these air bubbles, ice crystals, and fat destabilization, as well as the hardness and melt-inmouth qualities of the ice cream.[12,13] The finding that a food matrix structure plays an important role in controlling flavor release[14] suggests that variations in the structure of ice cream, owing to process conditions, affect changes in sensory attributes such as aroma and flavor
We investigated the effects of freezing process, and homogenization process, on the sensory attributes of ice cream
Summary
Sensors and Materials, Vol 24, No 5 (2012)aroma declines as milk fat content increases.[6]. In terms of the relation to process conditions, Akalin et al[8] reported that a longer aging time (such as 24 instead of 4 h) produces an increased favorable texture and appearance, and Kokubo et al[9] stated that freezing conditions have an effect on ice cream’s dryness. In the present study, we investigated the effects of three factors on the sensory evaluation of ice cream. These are the two freezer parameters of drawing temperature (°C) and overrun (%), which have the greatest impact on the structure and physical properties of ice cream, and the pressure used in the homogenization process, which determines the fat globule diameter. We studied the relationship between the sensory attributes and the structure of ice cream
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