Dairy Desserts Research Articles

Heat Transfer Characteristics of Cryogenically Frozen Kulfi (A Dairy Dessert)

Kulfi was frozen from concentrated milk as well as from reconstituted dry mix with solids content of 60%. The convective heat transfer coefficients during freezing of kulfi by deep freeze and cryogenic methods were determined using one-dimensional transient heat conduction equation. The heat transfer coefficient for cryogenic freezing of kulfi from milk and dry mix concentrates was 210.57 W m-2K-1 and 216.84 W m-2K-1, respectively when compared to 8.33 W m-2K-1 for conventional deep-frozen kulfi. Freezing was achieved in 267 min in deep freeze method, while it reduced to just 185-190 s under cryogenic conditions. The freezing time was predicted using empirical equations, and the prediction accuracies were compared. Cryogenic freezing was nearly 87.66 times faster than deep freezing, and Pham’s model best-predicted the freezing time. Organoleptic evaluation using fuzzy-logic revealed that the order of ranking of quality attributes of kulfi was body and texture (highly important) > melting characteristics (highly important) > flavour and taste (highly important) > colour and appearance (important), and cryogenically frozen kulfi was statistically (p<0.05) superior to conventionally frozen kulfi.

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm−1) on probiotic chocolate dairy desserts’ physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm−1) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with “creamy” and “firm” textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert

ABSTRACTFat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy‐free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy‐free frozen dessert applications.

Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.

The formulations of functional low-calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D-optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0-0.4% of ginger and cinnamon extracts were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (L*) Hunter parameter decreased by adding extracts and the samples containing cinnamon extract showed a higher a* parameter than the control and ginger-incorporated samples. The result of the 2,2-diphenyl 1-picrylhydrazyl (DPPH) antioxidant assay showed that the antioxidant capacity of ginger extract was significantly higher than that of cinnamon extract. The half-maximal inhibitory concentration (IC50) value of dessert samples decreased by adding 0.4% cinnamon and ginger extracts from 88.30 mg/mL to 77.04 and 31.94 mg/mL, respectively.

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media

Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media

Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

AbstractNanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow characteristics, and antimicrobial properties. Furthermore, nanomaterials are crucial in enhancing sensory aspects like taste and overall consumer appeal. The integration of nanostructures in dairy products can modify the structural and functional characteristics of these products, leading to improvements in texture and being nutritious. Moreover, incorporation of nano materials in dairy products could enhance rheological properties by improving emulsion stability and consistency, modifying material viscosity to influence flow behavior, and easily interacting with other components in the product matrix, thereby impacting properties such as creaminess and mouthfeel. Antimicrobial nanomaterials with elevated surface‐to‐volume ratio. play a crucial role in preventing spoilage and ensuring product safety. The potential advantages and challenges linked to using nanotechnology in dairy desserts and ice cream are examined, highlighting the importance of further research in this evolving field.

Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the influence of technological factors

Subject of study. Dairy products are complex in chemical composition and have a complex of various properties that affect the quality of the fnished product, in particular, its structure. Consumer demands for food quality are constantly growing, which leads to the improvement of technological processes. Therefore, the study of the influence of technological factors in the production of dairy products for dessert purposes on the formation of their structure is an urgent issue. The study aimed to investigate the influence of technological factors, in particular, different temperature regimes of packaging on the structure of the fnished product. The results. The article presents the results of studies on the formation of the structure of pudding and cream packaged at different temperatures. It has been shown that the flow curves of dairy desserts, characteristic of thixotropic systems, change their structure under the influence of mechanical loads. It was found that samples of dairy desserts packaged immediately after thermomechanical processing had a lower thixotropy coefcient compared to samples packaged after cooling. It was found that the viscosity of the retentate-based milk dessert was 10-20 % lower than that of a similar product based on butter. In addition, the viscosity values for retentate-based pudding were 20- 30 % higher than for cream. Conclusions. It has been proved that the temperature of the packaging of dairy desserts, as one of the decisive technological factors, has an impact on the formation of the structure, and, as a result, on the quality of the fnished product. For example, to produce dairy desserts with a consistency typical of pudding or cream, it is necessary to pack at a temperature of at least 65°C. At the same time, the viscosity and ultimate shear stress for cream should be in the range of 55...75 Pa-s and 70...100 Pa, respectively, for pudding - 117...124 Pa-s and 90...110 Pa, respectively. Key words: dairy desserts, creams, puddings, combined composition of raw materials, temperature conditions, packaging, structure, rheological indicators, quality.

Mapping the meltdown behavior of frozen dairy desserts

The meltdown test is an efficient tool widely and commonly used to characterize structural changes in frozen desserts resulting from different ingredients and processing conditions. The meltdown is commonly determined by a gravimetric test, and it is used to obtain the onset (Mon), rate (Mrate), and maximum (MMax) meltdown. However, these parameters are calculated ambiguously due to the inconsistency in the methodology. This work aims at modeling the meltdown curves (weight vs time) of different commercial samples (36 commercial samples). Samples of commercial frozen desserts (40-60 g) was placed on a 304 stainless wire cloth (1.50 mm opening size and 52% open area) suspended about 15 cm above of an analytical balance, and the dripped portion of the melted ice cream was continuously recorded throughout the duration of the test. The meltdown test was conducted at room temperature. Each meltdown test generated more between 3000 to 4000 data points and was modeled using 4 equations: The logistic model, the Gompertz model, the Richard model, and the Hill model. All the meltdown curves were sigmoidal in shape, regardless of the type of frozen dessert. The experimental meltdown curves were adequately represented by the Logistic model, judging by several criteria (R2 = 0.999, adjusted RAdj2 = 0.999, Akaike probability = 6582, and F-value = 1.88 × 106). Thus, the Logistic model was shown to be an effective tool for predicting the meltdown curves of frozen desserts, and it can be used to define unambiguously the onset, rate, and maximum meltdown. Moreover, a dimensionless response (meltdown behavior, MBe) that combines Mon, Mrate, and MMax was developed and used for mapping the meltdown of different commercial frozen desserts.

Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.

Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG). In the first step, berberine release kinetic in in-vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer-Papas that was the highest R 2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat-substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.

Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert

Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.

Effect of fortification with CaCO3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices

Food fortification has attracted interest in recent years, due to the understanding that micronutrient deficiency is one of the causes of the global burden of disease, and that food fortification aims to prevent or correct a demonstrated deficiency of one or more nutrients in a specific population or population groups. Nutritional value is an important concern regarding fortification and new product development. However, people are not willing to sacrifice the organoleptic characteristics of food products. Therefore, the effect of CaCO3 nanoparticles (NPs-CaCO3) and commercial CaCO3 on the physical and sensory properties of three food matrices (cookies, fruit rolls and dairy desserts) was evaluated. A texture analysis was performed on cookies and fruit rolls; a viscosity analysis on dairy desserts; and a color analysis and sensory profile on the three matrices. The results showed that both types of calcium increase hardness in fortified biscuits and fruit rolls but, in the latter case, commercial calcium caused a higher increase in hardness (p < 0.05). Viscosity was higher in the desserts with NPs. Color presented significant changes in all the fortified matrices. These findings demonstrated that Ca-NPs are a good strategy for food fortification compared to commercial calcium carbonate, as fortification with high levels of calcium is a challenge for the food industry due to its effects on the product. The results showed that, in the matrices with commercial calcium, the changes were more evident, while the matrices fortified with Ca-NP have a better sensory response than commercial Ca, with a higher level of acceptance by the judges. Therefore Ca-NPs can be considered to be a good source of calcium for food product fortification that causes a slight effect on physical and sensory properties.

Safety evaluation of the food enzyme protein-glutamine γ-glutamyltransferase from the non-genetically modified Streptomyces mobaraensis strain M2020197.

The food enzyme protein-glutamine γ-glutamyltransferase (protein-glutamine: amine γ-glutamyltransferase; EC 2.3.2.13) is produced with the non-genetically modified Streptomyces mobaraensis strain M2020197 by Taixing Dongsheng Bio-Tech Co. Ltd. The identity of the production strain and the absence of viable cells could not be established. The food enzyme is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of (1) baked products, (2) cereal-based products other than baked; processing of dairy products for the production of (3) fermented dairy products, (4) cheese, (5) dairy desserts; processing of plant- and fungal-derived products for the production of (6) meat analogues, (7) plant-based analogues of milk and milk products; processing of meat and fish products for the production of (8) modified meat and fish products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 3.498 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 91 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 36 (infants), 26 (toddlers), 50 (children), 99 (adolescents), 115 (adults) and 133 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that the food enzyme could not be considered safe under the intended conditions of use.

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems studied are non-Newtonian fluids. The resulting flow curves were analysed using the Herschel-Bulkley model. All creams are pseudoplastic, thinning liquids with time-varying properties. The consistency of creams thickened with rice and wheat starch is significantly more stable than those thickened with corn, potato, and tapioca starch, which was also confirmed by the calculated thixotropic areas.

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

Occurrence of spore-forming bacterial in brazilian dairy desserts

Dairy desserts are commercially sold refrigerated products that are widely consumed due to their nutritional characteristics, practicality, and sensory appeal. Their deterioration is related to changes in texture, odor, and the production of off-flavors caused by spore-forming bacteria and other contaminating bacteria that produce heat-stable spoilage enzymes. This study aimed to determine the presence of spore-forming bacteria in three types of dairy desserts, which were subjected to thermal shock to induce the germination of bacterial spores. The ability of vegetative cells to grow under different conditions, as well as the synthesis of proteolytic enzymes and their multiplication rates, were evaluated. The results indicated a higher occurrence of mesophilic aerobic bacteria with higher proteolytic and lipolytic activity, and a higher growth rate. Twenty isolates showed statistically significant differences (P&lt;0.05), exhibiting superior capacity for synthesis of enzymes and growth rate. These isolates were genetically identified as B. subtilis, B. cereus, B. thuringiensis, B. tequilensis and B. parabrevis. These results reinforce the necessity for control measures against spore-forming aerobic mesophilic or thermoduric bacteria to ensure quality. Therefore, production losses, reduced shelf life, damage to brand reputation, and sales losses continue to be challenge for the Brazilian dairy industry.

Scientific approaches to the creation of technology structured milk desserts with a combined composition of raw materials

One of the promising areas of the dairy industry is the production of combined products. Its essence consists in the directed regulation of the constituent components of products in order to improve their composition and properties. Today, dairy desserts are one of the most popular products on the domestic market. In order to expand the range of dairy desserts, improve their structure and quality, increase the nutritional value and reduce the calorie content, it is rational to use non-traditional raw materials that contain the necessary functional ingredients. To obtain dairy desserts with a certain structure, it is necessary to use the appropriate components of animal and plant origin. For example, milk powder, milk and whey concentrates, condensed milk products, hydrocolloids (food fibers, starch, gelatin, cellulose derivatives, gums, etc.). Justification of the use of the above-mentioned components during the development of the technology of dairy desserts with a combined composition of raw materials is an actual direction of scientific research. The purpose of the work was to develop a scientifically based model for combining protein and carbohydrate components in the composition of dairy desserts with gel-like and complex dispersed structures and to create pudding and cream technology. The article presents a developed model of combining protein and carbohydrate components in structured dairy desserts. Based on the model of combining carbohydrate and protein components in dairy desserts, we have developed cream and pudding technologies based on buttermilk or retentate. In order to obtain dairy desserts with aggregative stability, it is necessary to carry out thermomechanical processing at a temperature of 80–85 °C with constant mixing and agitator revolutions of 2800 rpm, followed by packaging without cooling. The organoleptic and physico-chemical parameters of the produced samples of dairy desserts were studied. It was established that dairy desserts have the maximum moisture retention capacity – 100%, their sugar and fat content is 43–52% and 33–47% lower, respectively, and the protein content is 3–5 times higher than in traditional types of desserts. It has been proven that on the basis of the developed and scientifically based model of combining protein and carbohydrate components, low-calorie structured dairy desserts with high protein content, low fat and sugar content and appropriate quality indicators were obtained. Key words: dairy desserts, creams, puddings, combined composition of raw materials, technology, structure, secondary dairy raw materials, whey proteins, hydrocolloids.

Impact of an Intervention on Healthy Offerings and Allergenic Food Management in Restaurants: A Parallel Randomized Controlled Study

The consumption of out-of-home meals is increasing. This study is aimed at assessing the effect of an intervention on healthy offerings and the management of food allergies and intolerances. Ten (control group) and eight restaurants (intervention group) were randomized in a 12-month parallel controlled trial. The outcomes were changes regarding adherence to the Mediterranean diet (AMed) and gluten management (SMAP) criteria, the traffic light rating category, nutrients, and gluten- and allergen-free content of dishes. After 12 months, and compared with baseline, there was an improvement of ≥25% in four items of the AMed criteria in the intervention group, whereas an increase in the offer of dairy desserts without added sugar, and a decrease in the first course offerings of vegetables and/or legumes were observed in the control group (p &lt; 0.05). Also, after 12 months, there was an improvement of ≥50% in four SMAP criteria (p &lt; 0.05) and in the mean average of all SMAP criteria (p = 0.021) compared with baseline in the intervention group, in which intra- and inter-group improvements for desserts in traffic light ratings, nutrients, and allergens were observed (p &lt; 0.05). Therefore, the intervention showed beneficial effects, improving the quality of menus toward the Mediterranean diet pattern and gluten and food allergy/intolerance management.

Storage stability evaluation of conventional and reduced calorie peda (a dairy dessert) under different packaging conditions

Peda is a calorie dense heat desiccated dairy dessert popular in the Indian subcontinent. Reduced calorie peda (RCP) was developed in previous research for diabetic and calorie conscious populace using low fat khoa, high intensity sweetener and bulking agents. Peda is conventionally packaged in cardboard boxes; however, it possesses inferior barrier properties leading to rapid deterioration of the product. Therefore, in the present study, conventional peda packaged in cardboard box was compared with RCP packaged in cardboard box, laminated plastic tray with and without modified atmospheric packaging (MAP). The samples were stored at 30 ± 1 °C and analysed for physico-chemical, instrumental colour and texture, microbiological and sensory attributes. Samples having ambient air in their head space were spoiled by surface mold growth and those having MAP were spoiled by the development of off (sour) flavour. Quality attributes of RCP deteriorated rapidly than conventional peda in cardboard box. Laminated plastic trays in combination with MAP significantly (p < 0.05) delayed product's deterioration and led to three-fold increase in shelf life as compared to cardboard packaging.

Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists

New plant-based alternatives (PBAs) to dairy are being created by the food industry and they are of interest to many consumers. However, some of these PBAs use ingredients that are unfamiliar to consumers. As such, the objectives of this study were to first evaluate the acceptability and sensory perception of ice cream as well as dairy and plant-based frozen desserts. Secondly, to evaluate the impact of the ingredient lists on the acceptability and perception of these food products. Two sensory trials were conducted using hedonic scales and check-all-that-apply (CATA). Participants (n = 117) were asked to evaluate five products (dairy, frozen dairy dessert (FDD), cashew, coconut, and soy) in blinded and informed conditions (with the ingredient list). The plant-based samples were liked significantly less than the dairy-based ice cream in both the blinded and informed conditions. The dairy ice cream was associated with natural vanilla, creamy flavour, sweet and milk/dairy flavour, which all increased the participants’ liking. The plant-based samples were associated with off-flavours, nutty, beany, and vegetal, as well as a strong aftertaste, sandiness, and grittiness. The presentation of the ingredient lists decreased the participants’ liking of the plant-based samples’ flavour but it did not impact their sensory perception based on the CATA question. Overall, the presence of the ingredient list decreased the consumer acceptability but did not impact the sensory properties the participants perceived in the ice cream samples.