EVALUATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN ICE CREAM DURING STORAGE

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Abstract
The keeping quality of vanilla-flavored ice cream was investigated during 21 weeks of storage. Ice cream samples at 4 different temperature treatments were evaluated for 3 attributes by 14 judges using a deviation-from-reference scale. Sampling tools and presentation containers were designed to provide uniform samples and serving temperatures without melting. The ice cream kept at a variable storage treatment showed a trend toward becoming less firm and darker in yellow than the other samples from the 86th day of storage onward. Differences in creaminess, hardness, and vanilla flavor were noticed in ice cream after 170 days of storage. A commercial time-temperature indicator was used to monitor temperature exposure; but, since indicator response was slower than published, no correlations could be made with quality changes.