Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Frøst, Michael; Heymann, Hildegarde; Bredie, Wender L.P.; Dijksterhuis, Garmt; Martens, Magni

doi:10.1016/j.foodqual.2004.05.009

Cited by 62 publications

(40 citation statements)

References 23 publications

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“…suggested using these model estimates as a variable selection technique where non-significant variables can be removed from the model. In sensory science, this technique has been commonly applied to e.g., descriptive profiling (Martens & Martens, 2001) and time-intensity data (Frøst, Heymann, Bredie, Dijksterhuis, & Martens, 2005).…”

Section: Pls and Jack-knifing Theorymentioning

confidence: 99%

Check-all-that-apply data analysed by Partial Least Squares regression

Rinnan

Giacalone

Frøst

2015

Food Quality and Preference

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Section: Pls and Jack-knifing Theorymentioning

confidence: 99%

Check-all-that-apply data analysed by Partial Least Squares regression

Rinnan

Giacalone

Frøst

2015

Food Quality and Preference

Self Cite

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“…The ice cream industry is a relatively complicated process with successive steps that affect the structure and content of microbial involvement or affect the overall quality of ice cream [2] and can be seen as commenting greasy by air and water in the sugar center and protein solution [3], As well as the increase in the amount of whey protein in the milk in the emulsion face oil/water lowers the surface tension and increases the viscosity of mixture; resulting in the production of dry ice cream [4], also, the storage temperature, and is currently the industry specifications for the storage of ice cream .…”

Section: Introductionmentioning

confidence: 99%

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

Salem¹,

Fardous²,

El-Rashody³

2017

FNS

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The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at −18˚C was studied. It was noticed that there are higher mean of viscosity values (cp) when using "Al-khalas" dates paste 5% and 10% followed by samples with "sokary" paste then samples with molasses in ice cream samples compared to those with added date's pieces of either "Sokary" or "Al-khalas". There are significant differences of overrun values between all treatments and samples with the added date paste of either "sokary" or "Al-khalas" which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

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“…Each of the ingredients was used for ice cream formulation influences the quality characteristics, functional and sensorial properties of it (Koxholt et al 2001;Frost et al 2005).…”

Section: Introductionmentioning

confidence: 99%

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a * and b * colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L * , propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

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Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Cited by 62 publications

References 23 publications

Check-all-that-apply data analysed by Partial Least Squares regression

Check-all-that-apply data analysed by Partial Least Squares regression

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

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