Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners

Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method

“…According to Soukoulis et al . (), the presence of macromolecules increases the viscosity of an ice cream mix during the process of whipping–freezing, contributing to the formation of entanglements that entrap and stabilise air cells.…”

Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.)

“…Similar results were also reported by Soukoulis et al . () in a study relating to the enrichment of ice cream with dietary fibre. As shown in Table , statistically significant differences ( P < 0.01) were found between the ice cream samples in terms of the parameters determined.…”

Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

“…There is a large number of research papers concerning the impact of different formulations of ice cream mixes, including replacements of fat, use of different emulsifiers or stabilizers, and addition of cultured milk, on the sensorial characteristics of ice cream (Bollinger et al, 2000;Aime et al, 2001;Kaya and Tekin, 2001;Innocente et al, 2002;Granger et al, 2003;Patmore et al, 2003;Wildmoser et al, 2004;Zhang and Goff, 2004;Vega and Goff, 2005;Soukoulis et al, 2009Soukoulis et al, , 2010a. In order to investigate the impact the above factors, descriptive sensory analysis has been employed as a tool for the discrimination and quantification of the sensorial attributes of ice cream (Guinard et al, 1997;Soukoulis et al, 2010a,b) whereas, Temporal Dominance of Sensations (TDS) method has been used to study their appearance and evolution over time during consumption (Varela et al, 2014 be correlated with the viscoelastic properties and textural changes of ice cream during storage time, there are only few data in the literature dealing with either the effect of storage temperature (Buyck et al, 2011) or the effect of storage time (Soukoulis et al, 2008) on the sensorial properties of ice cream.…”