One hundred and forty-one college students tasted and rated on a nine-point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects were also asked to complete a questionnaire about consumption of frozen yogurt and other dairy products. Degree of liking differed significantly among samples, and the samples best liked were those with the lowest acidity, .23 to .29%, independent of sugar concentration. Degree of liking of frozen yogurt failed to correlate with dairy product consumption or hunger at the time of testing. No significant difference existed between male and female students for overall degree of liking of frozen yogurt or overall dairy product intake, yet the questionnaire revealed a significantly higher consumption of frozen yogurt among female students. The results of this study suggest that, for the student population tested, frozen yogurt should combine the sensory properties of ice cream (low acidity) with the nutritional properties of yogurt (low fat, active enzyme culture).

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.

This study is the third in a series of research studies aimed at profiling both genders and two distinct age groups for sensory preferences of no sugar added vanilla ice creams. A sample of two hundred participants tasted and rated three samples of market‐available lite, no‐sugar‐added vanilla ice creams (which contain a mixture, or formulation, of several sweetening agents) against the control version (which only includes maltitol as the sweetening agent). Participants used a nine‐point hedonic scale to indicate their preference for various attributes noted in both products. The four samples differed in their sugar content, fat content (though all were under 3 grams per half cup serving by definition of “lite”), and fiber content but had similar calorie and protein profiles. Participants were categorized into one of four groups for data compilation and interpretation: male students, female students, male adults, and female adults. They used computer software to complete questionnaires, and the results were tabulated by the physical attributes (i.e., taste, texture, and appearance) as well as by overall impressions of the sensory characteristics of the four samples as means for comparison. The results of the study concurred with past findings regarding overall consumer acceptability of the no‐sugar‐added ice cream. The results suggested that, for the student and adult population tested, a maltitol syrup with these characteristics is the ideal sweetener used in light no‐sugar‐added frozen desserts and would be an appropriate focus for future product manipulation by food manufacturers and marketers, alike.

No abstract

Ice cream defects can be classified into many different categories such as defects in flavor, body and texture, color and shrinkage and melting quality characteristics. Quality degradation of packaged ice cream primarily involves body and texture, with the most common problem being the development of a coarse, icy texture. Accelerated shelf‐life testing, which involves extremes of heat shock exposure under controlled conditions, is useful in evaluating shelf life; however, it will not provide information about the specific shelf life of the product, given the uncertain nature of the conditions to which it will be exposed. A 6‐month study was conducted as a comparison of two vanilla ice cream samples, with the exception of the use of sugar as the control or maltitol as the experimental polyol variable to provide a profile of consumer or customer complaints received, combined with the evaluation of products purchased at or near the sell‐by date. A random sample of 19 persons were used as taste panelists and were asked to rate the samples on the basis of sensory characteristics. The evaluation consisted of four distinctive categories such as taste, texture, appearance and overall sample. In this study, no significant differences for coarseness were found for each sample over the 6‐month period. This shows that the no sugar‐added ice cream retained the texture characteristics of regular ice cream during the 6‐month testing period.