Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream

Abstract

Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of -30C or was heat-shocked at -12C. Hardness, viscosity, and melting rate were measured through physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0 and 4 wk. Attribute ratings were analyzed by analysis of variance and least significant difference mean separation. Milk fat at concentrations of 9 and 6% produced more creaminess and smoothness, as well as a less intense cocoa flavor, than it did at concentrations of 4 or 0.5%. Consumer acceptance ( n = 98) did not differ among the fresh ice creams. Data showed that ice creams containing higher milk fat concentrations are better protected against heat shock damage in terms of cocoa flavor and smoothness of texture.