Sugar and Fat Effects on Sensory Properties of Ice Cream

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Abstract
Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard/eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness.