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

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....