The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream

• Published in: International journal of food science & technology Vol. 54; no. 1; pp. 42 - 53
• Main Authors: He, Wenmeng, Gasmalla, Mohammed Abdalbasit A., Yang, Ruijin, Zhao, Wei
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2019
• Subjects: Acetic acid; Acids; Citric acid; Confidence ellipse; consumer acceptance; consumer preferences; Dairy products; dried skim milk; Factor analysis; flavor; Flavors; Gluten; Ice cream; Mapping; multiple factor analysis; Powder; principal component analysis; Principal components analysis; prototypes; Sensory evaluation; sensory profile; Skim milk; Sweetness; Tartaric acid; texture; Viscosity; Wheat; wheat gluten
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13899

Summary The effect of wheat gluten (WG) modified by acetic acid, tartaric acid and citric acid on sensory profile and consumer acceptance of ice cream was examined. A sensory profile of ice cream including six flavours and six textures descriptors was developed by quantitative descriptive analysis. Principal component analysis and confidence ellipse analysis results indicated that ice cream C2 (substitution of 20% of skim milk powder with citric acid‐deamidated WG) was the most similar to ice cream control (Ctrl) (without acid‐deamidated WG). Multiple factor analysis proved that physical viscosity and overrun properties were key factors affected the sensory texture properties of ice cream samples. External preference mapping indicated that consumer acceptance of Ctrl and C2 was the highest, and the inducing factors were ‘sweetness’, ‘dairy flavour’, ‘fat feel’, ‘meltdown’ and ‘density’ attributes. The C2 ice cream was suggested as a prototype for further development of ice cream with citric acid‐deamidated WG. This study mainly investigated effect of acetic acid, tartaric acid, and citric acid‐deamidated wheat gluten on sensory profile and consumer acceptance of ice cream. As a result, a sensory profile of ice cream was developed. Also, the ice cream with highest consumer preference and preference inducing factors were identified.