Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

“…This has been a challenge for researches and industry alike , since high intensity sweeteners are being more used by consumers who search for products with reduced sucrose contents, either for their reduced energy content or due to the demands of diabetes mellitus sufferers (Cadena & Bolini, 2011;Palazzo & Bolini, 2014).…”

Orange fiber as a novel fat replacer in lemon ice cream

“…Similar results were obtained by Karaca et al (2009), who determined that reduced and low-fat ice cream samples with added fat replacers had texture similar to that of the control. Cadena & Bolini (2011) performed the acceptance test for traditional and light vanilla ice creams and found no significant differences in the acceptance of texture between the samples. The ICG ice cream did not differ significantly from the IC sample in relation to the overall acceptance means values.…”

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

“…Ice cream manufacturers have attempted to simulate the texture and flavor of fat-containing ice cream by adding bulking agents and concentrated milk components to fatfree formulations. Carbohydrate bulking agents, such as maltodextrin and polydextrose, are currently used in lowfat formulations because they produce minimal negative effects on ice cream production, shelf-life, and price (Roland et al 1999;Cadena and Bolini 2011).…”