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KMID : 0366519820020000045
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Annual Bulletin Seoul Health
1982 Volume.2 No. 0 p.45 ~ p.55
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Studies on the Evaluation for the Quality of Ice Creams by Sensory Testing Ⅰ
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Abstract
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ommercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members.
Chemical composition of commercial ice creams was not much different among the makers. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53 %, 34.18%, 3.43 %, 11.02 %, 6.17 % and 0.84% in Carton, and 6.54%, 34.02% , 3.29% , 10.40% , 5.84% and 0.77% in Cone, respectively.
Chemical properties of fat extracted from commercial ice creams were much different among the makers. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in carton, and 0.65, 219.45, 18.64 and 28.82 in cone.
According to the results of triangle, ranking and scoring tests for commercial ice creams produced by four makers, significant difference on the sensory quality among four commercial ice cream samples was recognized at over 5 percent level. C and D samples had better sensory quality than A and B in both type of Carton and Cone.
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