Sensory Evaluation of Ice Cream made with Prebiotic Ingredients

RURALS: Review of Undergraduate Research in Agricultural and Life Sciences

Albrecht, Julie A¹  Lum, Adeline K.¹ 

[1] Department of Nutrition and Health Sciences, University of Nebraska-LincolnDepartment of Nutrition and Health Sciences, University of Nebraska-LincolnDepartment of Nutrition and Health Sciences, University of Nebraska-Lincoln

关键词: ice cream;    prebiotics;    sensory;    inulin;    FOS;    fuctooligosaccharides;   

DOI  :  

学科分类：农业科学（综合）

来源: University of Nebraska at Lincoln * Institute of Agriculture and Natural Resources

【 摘 要 】

Fructooligosaccharides (FOS) and inulin are considered prebiotic ingredients and are FDA approved for use in food for human consumption. A prebiotic is a food ingredient that benefits the host by selectively stimulating the growth and activity of the beneficial bacteria in the colon. In this project, consumer acceptability of ice cream made with 10% of the sugar substituted with either inulin or FOS was tested. Physical tests were also conducted. The texture, water activity and L and b color values did not differ significantly for the treatments (Inulin and FOS) versus the control sample. The a value for color (red/green) differed (p=0.02) for the treatment samples when compared to the control. For the sensory evaluation, 71 participants ranked the ice cream samples made with inulin and FOS equally as well liked (6.56 and 6.80, respectively) on a 17 cm hedonic scale (0 = like and 17 = dislike). However, the participants liked the control ice cream better than the ice cream with a prebiotic ingredient (P<0.001). Inulin and FOS are potential ingredients for use in ice cream.

【 授权许可】

Unknown