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KMID : 0366519820020000057
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Annual Bulletin Seoul Health
1982 Volume.2 No. 0 p.57 ~ p.70
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Studies on the Evaluation for the Quality of Ice Creams by Sensory Testing Ⅱ
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Abstract
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Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied.
The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of Carton and Cone.
There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in Carton, but that was not shown in Cone.
The results showed that flavor of ice cream in Carton and appearance and flavor of ice cream in Cone affected total quality, but texture did not.
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