Sensory and Physical Properties of a Reduced-Calorie Frozen Dessert System Made with Milk Fat and Sucrose Substitutes

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Abstract
Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared frozen desserts and few differences after storage (140 d). Polydextroseaspartame effectively compensated for functional properties that normally are conferred by sucrose and some that are conferred by milk fat. Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control. Perception of chalkiness increased more with increased tapioca dextrin than with increased potato maltodextrin. Few or no significant differences among the frozen desserts were noted for the sensory attributes of coldness, gumminess, and mouth coating. Physical measurements did not relate highly to the sensory responses.