Keywords
ice cream
sensory acceptance
meltdown test
How to Cite
Abstract
This study evaluated the composition (soluble and total solids, pH, titratable acidity, protein, fat, ash, total
reducing sugar), the sensory attributes (appearance, odor, consistency and taste) and the melting behavior
of two experimental formulations of caprine ice cream made with two different fat sources, hydrogenated
vegetable fat (F1) and a trans-free fat replacer (F2). Soluble and total solids, fat and total reducing sugar
of the ice cream samples were statistically different (p<0.05). The sensory results showed high sensory
acceptability index (AI) (>70%) for both formulations, with the exception of the flavour attribute of F1
formulation, which had AI equal to 62.041%. In the meltdown test, the F2 group melted faster than the F1
formulation. The results demonstrated that the source of fat used in the ice cream mix directly interferes
with the melting characteristics, acceptance rate and physicochemical composition of ice cream.
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