Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids

Celia P. Chee, Darinka Djordjevic, H. Faraji, E. A. Decker, Ruth Hollender, D. J. McClements, D. G. Peterson, Robert F. Roberts, John Neil Coupland

Research output: Contribution to journalArticle

18 Scopus citations

Abstract

An ice cream mix (14% fat, 40% solids) was supplemented with an algae oil emulsion to provide 300 mg ω-3 fatty acids per 65 g serving. After addition of the emulsion, the ice cream mix was flavored with either vanilla or strawberry liquid flavoring, frozen and hardened. Trained and consumer panel sensory tests were performed on the product within 2 weeks of manufacture. Trained panel evaluations were used to scale the level of fishy off-flavor and consumer sensory evaluations were done to assess the overall acceptability of the products. The trained panel could distinguish a stronger fishy flavor in both algae-oil supplemented ice creams. The consumer panel rated all products as "moderately liked" although they significantly preferred the control vanilla ice cream to ω-3 fatty acid enriched vanilla ice cream and the ω-3 fatty acid enriched strawberry ice cream over the control strawberry ice cream.

Original languageEnglish (US)
Pages (from-to)66-69
Number of pages4
JournalMilchwissenschaft
Volume62
Issue number1
StatePublished - Jan 30 2007

All Science Journal Classification (ASJC) codes

  • Food Science

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