Anales del I Congreso Latinoamericano de Ciencias Sensoriales y del Consumidor

Fat and sugar reduction in ice creams impact their sensory quality. Different commercial and prototype (formulated with agave fructans as replacers) ice creams were characterized with a conventional descriptive analysis to understand the importance of formulation and the consequence of fat and sugar reduction that was especially reflected in undesirable textures. Two dynamic methodologies, TDS and TCATA, were also used to characterize the ice cream samples. The attributes and definitions were the same for both methodologies including flavour and texture. In commercial ice cream with whole composition of fat and sugar, the fatty sensation and sweet flavour were dominant and lasted until the end of the intake. In TCATA methodology, the sweet flavour was also significant. In the prototype ice creams (low fat-low sugar), both in TDS and TCATA, vanilla and sweet flavors were the most perceptible attributes during the eating period when 3.0% of agave fructans were used. In TDS test, the artificial aftertaste appeared later in the consumption. Fatty sensation was other dominant attribute in low fat prototype; probably this sensation was provoked by the increase of creaminess caused by the decrease of free water (produced by the agave fructans and water binding) which is related to the reduction of ice crystals. Ice crystals was an attribute that predominated during ice cream consumption especially when fat and sugar were reduced. Possibly, agave fructans were not able to compensate both fat solids and the decrease of freezing point caused by sugar. TDS and TCATA provided complementary information to understand the sensory impact of the modification of ice cream composition, which is relevant to improve prototypes using sugar and fat replacers such as agave fructans.