Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preliminary Study
2.2.1. Development of Flavoured Ice Cream Formulations
2.2.2. Pre-Selection of JAR and CATA Terms
2.3. Ice Cream Production
2.4. Sensory Analysis
2.4.1. Participants
2.4.2. Experimental Procedure
2.4.3. Consumer Acceptance
2.4.4. JAR Test
2.4.5. CATA Test
2.4.6. Open-Ended Evaluation
2.4.7. Purchase Intent and Willingness to Consume
2.5. Microbiological Analysis
2.6. Data Analysis
3. Results and Discussion
3.1. Microbiological Safety of Evaluated Samples
3.2. Consumer Acceptance of Turmeric-Flavoured Ice Cream
3.2.1. Sensory Acceptability
3.2.2. Willingness to Buy and Consume
3.3. Sensorial Characterisation of Turmeric-Flavoured Ice Cream
3.3.1. Just-About-Right (JAR) and Penalty Analysis
3.3.2. CATA Sensory Profiling
3.3.3. Open-Ended Comments
3.4. Principal Component Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | C | T0 | T1 | T2 | T0p | T1p | T2p |
---|---|---|---|---|---|---|---|
Basic ice cream mixture | 53.5% UHT milk; 25.5% cream; 5.5% skim milk powder; 15.0% sucrose; 0.3% soy lecithin; and 0.2% guar gum | ||||||
Turmeric powder (%) | - | 0.5 | 1.0 | 2.0 | 0.5 | 1.0 | 2.0 |
Black pepper (%) | - | - | - | - | 0.02 | 0.02 | 0.02 |
Ice cream mixes |
Texture and Appearance | Taste and Aroma | Mouthfeel |
---|---|---|
Smooth | Milky | Burning |
Foamy | Buttery | Heat sensation |
Inhomogeneous | Sweet | Tingling |
Crystalized | Bitter | |
Sandy | Hot | |
Grainy | Spicy | |
Creamy | Peppery | |
Rough | Pungent | |
Ginger | ||
Vanilla | ||
Off-flavour | ||
Pleasant | ||
Unpleasant |
Ice Cream | Sensory Attributes | Overall Liking | ||||
---|---|---|---|---|---|---|
Appearance | Scoopability | Mouthfeel | Taste | Aroma | ||
C | 4.69 ± 0.54 a | 4.61 ± 0.65 ab | 4.74 ± 0.59 a | 4.46 ± 0.62 a | 4.37 ± 0.77 a | 7.42 ± 1.25 a |
T0 | 4.27 ± 1.08 bc | 4.71 ± 0.54 a | 4.66 ± 0.59 a | 4.06 ± 1.05 ab | 4.26 ± 0.85 ab | 6.90 ± 1.70 ab |
T1 | 4.18 ± 1.02 bcd | 4.62 ± 0.67 ab | 4.53 ± 0.65 ab | 3.76 ± 1.22 bc | 3.92 ± 1.06 b | 6.32 ± 1.97 b |
T2 | 3.99 ± 1.07 cd | 4.50 ± 0.79 ab | 3.90 ± 1.05 c | 2.99 ± 1.22 d | 3.50 ± 1.07 c | 5.31 ± 2.06 c |
T0p | 4.48 ± 0.88 ab | 4.60 ± 0.75 ab | 4.58 ± 0.72 ab | 4.28 ± 0.91 a | 4.29 ± 0.90 ab | 6.94 ± 1.85 ab |
T1p | 4.37 ± 0.95 abc | 4.52 ± 0.78 ab | 4.28 ± 0.92 b | 3.54 ± 1.22 c | 3.94 ± 1.06 b | 6.32 ± 2.03 b |
T2p | 3.85 ± 1.22 d | 4.35 ± 0.89 b | 3.73 ± 1.21 c | 2.86 ± 1.18 d | 3.25 ± 1.19 c | 4.82 ± 2.33 c |
Ice Cream | Purchase Intention | Intention to Consume (%) |
---|---|---|
C | 3.92 ± 1.06 a | 95.15 ± 0.22 a |
T0 | 3.58 ± 1.19 ab | 84.47 ± 0.36 ab |
T1 | 3.21 ± 1.27 bc | 76.70 ± 0.42 b |
T2 | 2.44 ± 1.19 d | 53.40 ± 0.50 c |
T0p | 3.64 ± 1.20 ab | 82.25 ± 0.38 ab |
T1p | 3.04 ± 1.36 c | 70.87 ± 0.46 b |
T2p | 2.33 ± 1.30 d | 44.66 ± 0.50 c |
Ice Cream | Colour | Scoopability | Melting | Taste | Sweetness | Aftertaste | Bitterness | Aroma |
---|---|---|---|---|---|---|---|---|
C | −0.12 ± 0.51 c | 0.26 ± 0.69 a | 0.11 ± 0.56 a | −0.11 ± 0.66 c | 0.04 ± 0.79 ab | −0.20 ± 0.69 d | −0.36 ± 0.68 c | −0.21 ± 0.74 d |
T0 | −0.46 ± 0.85 d | 0.26 ± 0.69 a | 0.23 ± 0.64 a | 0.19 ± 0.74 c | −0.02 ± 0.66 ab | 0.22 ± 0.78 c | 0.16 ± 0.62 b | 0.01 ± 0.73 cd |
T1 | 0.22 ± 0.92 b | 0.03 ± 0.59 ab | 0.22 ± 0.66 a | 0.60 ± 0.72 b | −0.16 ± 0.59 ab | 0.35 ± 0.79 bc | 0.23 ± 0.69 b | 0.29 ± 0.85 bc |
T2 | 0.69 ± 0.78 a | −0.21 ± 0.68 bc | 0.23 ± 0.66a | 1.00 ± 0.84 a | −0.23 ± 0.89 b | 0.92 ± 0.70 a | 0.58 ± 0.80 a | 0.75 ± 0.70 a |
T0p | −0.49 ± 0.74 d | 0.04 ± 0.59 ab | 0.16 ± 0.46 a | 0.03 ± 0.65 c | 0.11 ± 0.66 a | −0.12 ± 0.66 d | −0.17 ± 0.62 c | −0.08 ± 0.55 d |
T1p | 0.18 ± 0.68 bc | −0.02 ± 0.58 b | 0.19 ± 0.63 a | 0.54 ± 0.76 b | −0.03 ± 0.88 ab | 0.60 ± 0.76 b | 0.27 ± 0.63 b | 0.42 ± 0.72 b |
T2p | 0.80 ± 0.76 a | −0.32 ± 0.70 c | 0.21 ± 0.84 a | 0.98 ± 0.90 a | −0.22 ± 0.97 b | 0.95 ± 0.89 a | 0.67 ± 0.83 a | 0.82 ± 0.78 a |
Attributes | C | T0 | T1 | T2 | T0p | T1p | T2p | |
---|---|---|---|---|---|---|---|---|
Appearance and Texture | Smooth *** | 82.52 cd | 78.64 bcd | 77.67 bcd | 64.08 b | 84.47 d | 68.93 bc | 49.51 a |
Foamy *** | 9.71 a | 13.59 ab | 18.45 ab | 20.39 ab | 26.21 ab | 28.16 b | 27.18 b | |
Inhomogeneous * | 3.88 a | 0.00 a | 2.91 a | 8.74 a | 1.94 a | 5.83 a | 4.85 a | |
Crystalized ns | 6.80 a | 3.88 a | 2.91 a | 1.94 a | 1.94 a | 1.94 a | 3.88 a | |
Sandy *** | 5.83 a | 8.74 a | 11.65 a | 30.10 b | 7.77 a | 28.16 b | 37.86 b | |
Grainy *** | 0.00 a | 4.85 a | 2.91 a | 25.24 b | 2.91 a | 10.68 ab | 25.24 b | |
Creamy *** | 87.38 c | 87.38 c | 80.58 bc | 64.08 ab | 85.44 c | 76.70 bc | 59.22 a | |
Rough * | 0.97 a | 2.91 a | 1.94 a | 7.77 a | 0.97 a | 0.97 a | 8.74 a | |
Taste and Aroma | Milky *** | 96.12 c | 69.90 b | 67.96 b | 45.63 a | 66.02 b | 61.17 b | 40.78 a |
Buttery *** | 65.05 c | 29.13 ab | 18.45 a | 16.50 a | 35.92 b | 29.13 ab | 18.45 a | |
Sweet *** | 60.19 d | 45.63 cd | 38.83 bc | 24.27 ab | 49.51 cd | 35.92 abc | 20.39 a | |
Bitter *** | 0.00 a | 9.71 ab | 15.53 bc | 16.50 bc | 6.80 ab | 15.53 bc | 26.21 c | |
Hot *** | 0.00 a | 12.62 bc | 6.80 abc | 12.62 bc | 2.91 ab | 10.68 abc | 19.42 c | |
Spicy *** | 0.00 a | 22.33 b | 32.04 bc | 43.69 cd | 18.45 b | 40.78 c | 59.22 d | |
Peppery *** | 0.00 a | 6.80 ab | 11.65 b | 18.45 bc | 16.50 bc | 30.10 cd | 44.66 d | |
Pungent *** | 0.00 a | 1.94 ab | 12.62 bcd | 23.30 d | 4.85 abc | 8.74 abcd | 15.53 cd | |
Ginger *** | 0.00 a | 10.68 ab | 23.30 cd | 28.16 d | 14.56 bc | 22.33 bcd | 29.13 d | |
Vanilla *** | 27.18 b | 15.53 ab | 6.80 a | 7.77 a | 14.56 ab | 10.68 a | 4.85 a | |
Off flavour *** | 0.00 a | 28.16 bc | 36.89 c | 30.10 bc | 19.42 b | 21.36 b | 27.18 bc | |
Pleasant *** | 65.05 c | 63.11 c | 42.72 b | 16.50 a | 60.19 c | 37.86 b | 17.48 a | |
Unpleasant *** | 0.97 a | 4.85 a | 11.65 ab | 22.33 bc | 5.83 a | 10.68 ab | 32.04 c | |
Mouthfeel | Burning *** | 1.94 a | 0.00 a | 4.85 a | 20.39 bc | 8.74 ab | 18.45 bc | 28.16 c |
Heat sensation *** | 1.94 a | 8.74 ab | 8.74 ab | 24.27 c | 15.53 bc | 19.42 bc | 19.42 bc | |
Tingling *** | 10.68 a | 22.33 abc | 25.24 bc | 27.18 bc | 11.65 ab | 22.33 abc | 35.92 c |
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Lučan Čolić, M.; Antunović, M.; Jukić, M.; Popović, I.; Lukinac, J. Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream. Appl. Sci. 2023, 13, 11802. https://doi.org/10.3390/app132111802
Lučan Čolić M, Antunović M, Jukić M, Popović I, Lukinac J. Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream. Applied Sciences. 2023; 13(21):11802. https://doi.org/10.3390/app132111802
Chicago/Turabian StyleLučan Čolić, Mirela, Martina Antunović, Marko Jukić, Ivana Popović, and Jasmina Lukinac. 2023. "Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream" Applied Sciences 13, no. 21: 11802. https://doi.org/10.3390/app132111802