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 Citations (Scopus)

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

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Vanilla
Ice Cream
Fragaria
ice cream
Omega-3 Fatty Acids
omega-3 fatty acids
strawberries
sensory properties
algae
Fatty Acids
Emulsions
fatty acids
emulsions
Oils
oils
flavorings
off flavors
sensory evaluation
manufacturing
flavor

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Chee, C. P., Djordjevic, D., Faraji, H., Decker, E. A., Hollender, R., McClements, D. J., ... Coupland, J. N. (2007). Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. Milchwissenschaft, 62(1), 66-69.
Chee, Celia P. ; Djordjevic, Darinka ; Faraji, H. ; Decker, E. A. ; Hollender, Ruth ; McClements, D. J. ; Peterson, D. G. ; Roberts, Robert F. ; Coupland, John Neil. / Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. In: Milchwissenschaft. 2007 ; Vol. 62, No. 1. pp. 66-69.
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Chee, CP, Djordjevic, D, Faraji, H, Decker, EA, Hollender, R, McClements, DJ, Peterson, DG, Roberts, RF & Coupland, JN 2007, 'Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids', Milchwissenschaft, vol. 62, no. 1, pp. 66-69.

Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. / Chee, Celia P.; Djordjevic, Darinka; Faraji, H.; Decker, E. A.; Hollender, Ruth; McClements, D. J.; Peterson, D. G.; Roberts, Robert F.; Coupland, John Neil.

In: Milchwissenschaft, Vol. 62, No. 1, 30.01.2007, p. 66-69.

Research output: Contribution to journalArticle

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AU - Roberts, Robert F.

AU - Coupland, John Neil

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Chee CP, Djordjevic D, Faraji H, Decker EA, Hollender R, McClements DJ et al. Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. Milchwissenschaft. 2007 Jan 30;62(1):66-69.