Sensory evaluation: age and gender profiling of lite, no‐sugar‐added vanilla ice creams

Abstract

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.

Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties

“…Against a background of rising sales of sweet goods and snacks, increasing numbers of overweight or chronically obese individuals have led to a market trend towards sweet snacks and desserts that are low in calories, low in fat or low in sugar. Chocolate is a product which comprises about 60% of the confectionery industry and is rarely produced as a sugar free product (Stokols et al, 2006). It is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain (Afoakwa et al, 2007).…”

Food service research: An integrated approach

“…In vegetable soups, these were processing technology (frozen, canned and chilled) and organic ingredients (Monaco et al, 2007). In 'no sugar added' vanilla ice-cream, maltitol syrup was the best sweetening agent (Stokols et al, 2006). PD in food manufacturing is dominated by developments of functional foods, foods with added functional or health improving ingredients.…”

Functional meals: technological, practical and consumer perspectives

“…Other examples include a high‐protein, vitamin‐fortified fruit roll‐up for children with cystic fibrosis (Buhaly & Bordi 2004), vitamin C‐fortified mashed potato (Redmond et al. 2003) and no‐sugar‐added ice cream with maltitol syrup (Stokols et al. 2006).…”

“…Sous vide (cooked-in-a-bag) meats can be supplemented with rosemary and green tea extracts (anti-oxidants) (Rodgers & Young 2008). Other examples include a high-protein, vitamin-fortified fruit roll-up for children with cystic fibrosis (Buhaly & Bordi 2004), vitamin C-fortified mashed potato (Redmond et al 2003) and no-sugar-added ice cream with maltitol syrup (Stokols et al 2006). Soups can be prepared with fish oils, botanicals (fruit and caramelised vegetables) and butter concentrate with a flavour strength 400 times of regular butter to reduce the fat content (Pszczola 2000), lasagne with apple pectin (soluble fibre reduces serum cholesterol), soluble calcium of algal origin and inulin (dietary fibre) and pre-biotic (Braida & Gormley 2008).…”