Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis

Ice cream is a complex food colloid including fat droplet and air cells that dispersed on the relatively frosted aqueous phase. Since ice cream is a multiphase material, the complex interactions among the phases can be happen that not yet well understood. Thus, there are many factors that influence on the texture and acceptability of ice cream. In this research investigated fat at the four level (2.5, 5, 7.5, 10 %) and sugar at the three level (0, 50, 100 %) and effect two types of hydrocolloids (carboxyl methyl cellulose and balangu) each at the four level (0.1, 0.3, 0.5, 0.7 %) on the sensory properties fat reduced ice cream by response surface methodology. In this research, modeling Obtained responses from Sensory texture analysis are done by Quadratic and 2 Factor interaction equations. Grape juice is used as replace of sugar. Increase of gum concentration has significant effect on the viscosity and raising firmness and decreased sandiness and coldness. Grape juice due to raising isomeric diversity colloid system led to decrease sandiness of texture. Although ice cream prepared using 10% fat has grater point in the sensory properties compared to ice cream that containing 7.5% fat. But this difference was not significant. Balangu seed gum (BSG) in comparison to carboxyl methyl cellulose did not have a significant effect (P > 0.05) on the sensory properties of ice cream and could use as a appropriate stabilizer. Result of sensory properties test (except consumer acceptability) used for modeling consumer acceptability by principal component analysis and coefficient of determination (R2) 96% obtained.