Sensory Attributes

Sense of taste and odour is important in judging the quality of any product. The properties analyzed by these two senses along with the sense of touch largely determine the consumer’s acceptability of the product. Consumers of ice cream are generally interested in the healthfulness and the organoleptic properties of ice cream as determined by senses of taste, odour and touch. Any change in the organoleptic properties will affect the consumer acceptability. It is therefore important to evaluate and judge the quality of ice cream regularly to maintain the acceptable quality of the product. Good quality ice cream should have the following properties:

•  An attractive package
•  Pleasant flavour
•  Smooth uniform body and texture
•  Melted ice cream should look like original ice cream mix
•  Uniform natural colour
•  Low microbial count

 i. Judging of Ice Cream

There are various methods available for evaluating the sensory characteristics of different dairy products. A numerical scoring system is available by which it is possible to characterize the various attributes quality of product and assign a numerical score that reflects both the seriousness of the defect and its intensity.A simplest scale would be from 1 to 10 where 10 would be assigned to the product which is without any defect and 1 would represent a very poor quality product. American Dairy Science

Association (ADSA) has developed score -cards for judging dairy products including ice cream. The score-card actually has 100 points assigned to different characteristics depending on the product such as flavour, body and texture, appearance and colour, bacterial counts and container. The score card suggested for ice cream is given in Table.

Score card for Ice cram

ii. Procedure of Examination:

i) Sampling: At random sample is taken from the ice cream storage.

ii) Tempering of ice cream: For judging of ice cream a temperature of –15 to –12 °C is satisfactory. Therefore, before judging the ice cream sample is kept in a dispensing cabinet for several hours before judging.

iii) Sequence of observations: The following sequence is followed during

judging of the product:

a) Note the type and condition of container and presence of any package defects

b) Observe the colour of ice cream, its intensity and uniformity and whether colour matches its flavour

c) While using a dipper for sampling, note the manner in which the product cuts, the evenness of cutting, the resistance offered during cutting, the presence of ice particles, whether the ice cream is heavy or soggy, light or fluffy. Set aside a sample in a petri-dish for observing the melting characteristics.

iv) Take a small spoonful of ice cream and taste it. Quickly manipulate the sample between teeth and tongue and note the body and texture and flavour characteristics.

v) Observe whether the melted ice cream in petri-dish is creamy, curdled,foamy or watery.

vi) Send the sample for determination of bacterial count in the laboratory