TY - JOUR
T1 - Effects of manufacturing process conditions on sensory attributes and microstructure of ice cream
AU - Inoue, Keisuke
AU - Ishii, Yosuke
AU - Iwata, Makiko
AU - Taketsuka, Masayoshi
AU - Ichihashi, Nobuo
AU - Keiji, Iwatsuki
AU - Toko, Kiyoshi
PY - 2012
Y1 - 2012
N2 - The primary process parameters of the homogenization pressure and freezing process (drawing temperature and overrun) for ice cream manufacture were examined to determine their impact on the sensory attributes and odor sensor response of ice cream. Fifteen process conditions were selected using a Box-Behnken design, while 12 sensory attributes were obtained as assessment items based on sensory evaluations using quantitative descriptive analysis (QDA). Eleven of these sensory attributes changed significantly according to process conditions, suggesting that such conditions can have a major impact on ice cream's sensory attributes, even for a fixed make-up of ingredients. Furthermore, observed correlations between the sensory attributes and microstructural attributes of the ice cream led to the conjecture that the sensory attributes were influenced by changes to the ice cream's structural conditions resulting from the process conditions. A correlation was also observed between the odor sensor response and the overrun condition, but no clear correlations were found to exist within the ice cream structure or the sensory attributes.
AB - The primary process parameters of the homogenization pressure and freezing process (drawing temperature and overrun) for ice cream manufacture were examined to determine their impact on the sensory attributes and odor sensor response of ice cream. Fifteen process conditions were selected using a Box-Behnken design, while 12 sensory attributes were obtained as assessment items based on sensory evaluations using quantitative descriptive analysis (QDA). Eleven of these sensory attributes changed significantly according to process conditions, suggesting that such conditions can have a major impact on ice cream's sensory attributes, even for a fixed make-up of ingredients. Furthermore, observed correlations between the sensory attributes and microstructural attributes of the ice cream led to the conjecture that the sensory attributes were influenced by changes to the ice cream's structural conditions resulting from the process conditions. A correlation was also observed between the odor sensor response and the overrun condition, but no clear correlations were found to exist within the ice cream structure or the sensory attributes.
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M3 - Article
AN - SCOPUS:84864219430
VL - 24
SP - 245
EP - 260
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 5
ER -