在这项研究中,评估了9种商业冰淇淋和4种原型。对于感官分析,定量描述性分析(QDA),并使用感觉的时间优势(TDS)方法。根据QDA的结果,全成分冰淇淋在香草和甜味等方面表现出明显的差异(p<0.05),亮度,乳脂状的质地和外观,和粘度,表现出更长的熔化时间。功能性冰淇淋在粘度、奶油质地,和外观。另一方面,原型冰淇淋中的龙舌兰果聚糖被发现能够减少脂肪,但不能同时脂肪和糖,在硬度等方面表现出显著下降(p<.05),结晶纹理,软糖质地,和孔隙度。根据PCA结果,分析占数据变异性的75.28%。全成分冰淇淋和一种功能性冰淇淋与粘度等术语有关,脂肪感觉,乳脂状的质地和外观,密集,软糖,在其他人中。其余的商业冰淇淋与香草和焦糖的味道和气味有关,人造余味,充气,孔隙度,在其他人中。原型冰淇淋与坚硬的质地有关,咸牛奶味,和结晶质地。根据TDS方法的结果,在测试开始时,发现所有配方在诸如香草风味和甜味方面显著占优势(5%)。含有丁酸脂肪和/或植物脂肪的制剂,或龙舌兰果聚糖在脂肪感觉中占主导地位(5%)。
In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full-composition ice cream showed significantly higher differences (p < .05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p < .05) in terms like viscosity, creamy texture, and appearance. On the other hand,
agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p < .05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full-composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or
agave fructans were significantly dominant (5%) in fatty sensation.