Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjecte...

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Bibliographic Details
Published in:Journal of dairy science 2015-07, Vol.98 (7), p.4266-4272
Main Authors: Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.A.Conte, Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G.
Format: Article
Language:English
Subjects:
Flavoring Agents - analysis
Food Handling
galactooligosaccharide
Galactose - chemistry
ice cream
Ice Cream - analysis
Oligosaccharides - chemistry
sensory perception
stability
Taste
Vanilla
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Summary:The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2014-9018