MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM

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Abstract
This paper presents a general protocol for the sensory texture profiling of ice cream using eleven descriptors. Four ice cream bases, all containing 10% butter fat, were used in the profiling experiments. The composition of the bases was varied to create differences in softness, cold sensation and toughness. In addition, three sources of error were investigated: temperature, manner of serving and order of presentation. The importance of each type of error was determined by ANOVA techniques. Texture variables (descriptors) are influenced not only by the composition of an ice cream base, but also by the temperature of the ice cream during evaluation. When good standard procedures are used to scoop samples and to present them to panelists, sensory evaluations need not suffer from the other two sources of error examined.