Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream
Source abstract
Abstract
This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Biochemical Analysis and Sensing Techniques · Sensory Analysis and Statistical Methods · Olfactory and Sensory Function Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
References (82)
Show source-provided references
1. Colloidal aspects of ice cream—A review10.1016/S0958-6946(97)00040-X ↗
2. Marshall, R.T., Goff, H.D., and Hartel, R.V. (2003). Ice Cream, Springer. [6th ed.].10.1007/978-1-4615-0163-3 ↗
3. Ice cream as a vehicle for incorporating health-promoting ingredients: Conceptualization and overview of quality and storage stability10.1111/1541-4337.12083 ↗
4. Hernández, H., Nunes, M.C., Prista, C., and Raymundo, A. (2022). Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods, 11.10.3390/foods11050755 ↗
5. Functional ice cream health benefits and sensory implications10.1016/j.foodres.2022.111858 ↗
6. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions10.1007/s12602-018-9485-9 ↗
7. Atallah, A.A., Morsy, O.M., Abbas, W., and Khater, E.S.G. (2022). Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar-and Fat-Free Ice Cream from Buffalo Milk. Foods, 11.10.3390/foods11030490 ↗
8. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis10.3168/jds.2015-9982 ↗
9. (2023, June 30). European Ice Cream Market Report 2021: Average Consumption. Available online: http://globenewswire.com.
10. (2023, June 30). Ice Cream Sales & Trends-IDFA. Available online: https://www.idfa.org/ice-cream-sales-trends.
11. Functional Ice Cream Technology10.24323/akademik-gida.758835 ↗
12. Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules10.1007/s13197-018-3083-4 ↗
13. Physico-chemical, microbial and sensory analysis of aloe vera (pulp) ice cream with natural colour curcumin in different artificial sweeteners
14. Effect of assimilation of tulsi juice and turmeric powder on sensory quality of softy ice-cream
15. Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream10.1038/s41598-022-19451-7 ↗
16. Effect of black pepper (Piper nigrum) and cinnamon (Cinnamomum verum) on properties of reduced−fat milk−based ice cream
17. Medicinal properties of turmeric (Curcuma longa L.): A review
18. A review of therapeutic potentials of turmeric (Curcuma longa) and its active constituent, curcumin, on inflammatory disorders, pain, and their related patents10.1002/ptr.7224 ↗
19. Hewlings, S.J., and Kalman, D.S. (2017). Curcumin: A review of its effects on human health. Foods, 6.10.3390/foods6100092 ↗
20. Tabanelli, R., Brogi, S., and Calderone, V. (2021). Improving curcumin bioavailability: Current strategies and future perspectives. Pharmaceutics, 13.10.3390/pharmaceutics13101715 ↗
21. Recent advances to improve curcumin oral bioavailability10.1016/j.tifs.2021.02.006 ↗
22. Black pepper: Chemical composition and biological activities10.5937/savteh2102040M ↗
23. A systematic review on black pepper (Piper nigrum L.): From folk uses to pharmacological applications10.1080/10408398.2019.1565489 ↗
24. Influence of Piperine on the Pharmacokinetics of Curcumin in Animals and Human Volunteers10.1055/s-2006-957450 ↗
25. Invited review: Sensory analysis of dairy foods10.3168/jds.2007-0332 ↗
26. Quick and dirty but still pretty good: A review of new descriptive methods in food science10.1111/j.1365-2621.2012.03022.x ↗
27. Impact of Turmeric addition on the Properties of Paneer, Prepared from different types of Milk
28. Studies on turmeric powder (Curcuma longa L.) added ghee
29. Production of function yoghurt drink fortified with different types of herbal extracts and its biological attributes in hepatitis rats
30. Effect of Adding Bifidobacreria and Turmeric on the Quality of Yoghurt
31. Guerra, A.S., Hoyos, C.G., Velásquez-Cock, J., Vélez, L., Gañán, P., and Zuluaga, R. (2022). The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt. Molecules, 27.10.3390/molecules27030946 ↗
32. Shalaby, S.M., and Amin, H.H. (2018). Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt. J. Probiotics Health, 06.10.4172/2329-8901.1000206 ↗
33. Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt
34. Microbiological Quality of Set Yoghurt Supplemented with Turmeric Powder (Curcuma longa) During Storage
35. Development of herbal milk using tulsi juice, ginger juice and turmeric powder
36. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping10.1016/j.foodqual.2009.10.002 ↗
37. Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping10.1016/j.foodqual.2011.04.004 ↗
38. How hydrocolloids affect the temporal oral perception of ice cream10.1016/j.foodhyd.2013.10.005 ↗
39. Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties10.1016/j.foodhyd.2020.106032 ↗
40. Mendonça, G.M.N., Oliveira, E.M.D., Rios, A.O., Pagno, D.H., and Cavallini, D.C.U. (2022). Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile. Foods, 11.10.3390/foods11193148 ↗
41. Muenprasitivej, N., Tao, R., Nardone, S.J., and Cho, S. (2022). The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream. Foods, 11.10.3390/foods11121745 ↗
42. Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage10.15567/mljekarstvo.2023.0306 ↗
43. Ice cream and frozen desserts: Manufacture
44. Effect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test10.1111/j.1750-3841.2007.00494.x ↗
45. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams10.1016/j.foodchem.2017.10.127 ↗
46. Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream10.1016/j.lwt.2007.12.009 ↗
47. Clarke, C. (2004). The Science of Ice Cream, Royal Society of Chemistry. [1st ed.].10.1039/9781847552150 ↗
48. (2014). Sensory Analysis-Methodology-General Guidance for Conducting Hedonic Tests with Consumers in a Controlled Area (Standard No. ISO 11136:2014).
49. Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese
50. Varela, P., and Ares, G. (2014). Novel Techniques in Sensory Characterization and Consumer Profiling, Taylor & Francis Group, LLC. [1st ed.].10.1201/b16853 ↗
51. (2023, June 30). Sensory Analysis: Overview of Methods and Application Areas-DLG Expert Report . Available online: https://www.dlg.org/en/food/topics/dlg-expert-reports/sensory-technology/sensory-analysis-overview-of-methods-and-application-areas.
52. (2017). Microbiology of the Food Chain—Horizontal Method for the Detection and Enumeration of Enterobacteriaceae—Part 2: Colony-Count Technique (Standard No. ISO 21528-2:2017).
53. (2017). Microbiology of the Food Chain—Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella—Part 1: Detection of Salmonella spp. (Standard No. ISO 6579-1:2017).
54. (2013). Microbiology of the Food Chain—Horizontal Method for the Enumeration of Microorganisms—Part 1: Colony Count at 30 °C by the Pour Plate Technique (Standard No. ISO 4833:2013).
55. (2017). Microbiology of the Food Chain—Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes and of Listeria spp.—Part 1: Detection Method (Standard No. ISO 11290-1:2017).
56. (2017). Microbiology of the Food Chain—Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes and of Listeria spp.—Part 2: Enumeration Method (Standard No. ISO 11290-2:2017).
57. (2021). Microbiology of the Food Chain—Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus Aureus and Other Species)—Part 1: Method Using Baird-Parker Agar Medium (Standard No. ISO 6888-1:2021).
58. Testing for differences between impact of attributes in penalty-lift analysis10.1016/j.foodqual.2014.11.001 ↗
59. (2023, June 20). Ministry of Agriculture Croatia: Regulation on Microbiological Criteria for Foodstuffs. Available online: https://narodne-novine.nn.hr/clanci/sluzbeni/2008_06_74_2454.html.
60. Ministry of Agriculture Croatia (2023, June 20). Guidance on Microbiological Criteria for Foodstuffs, 3rd ed.; 2011, Available online: http://veterinarstvo.hr/default.aspx?id=4548.
61. European Commission (2005). Commission Regulation
62. (EC) No. 2073/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs. Off. J. Eur. Union, 338, 1-26. Available online: https://eur-lex.europa.eu/legal-content/HR/TXT/?uri=CELEX:32005R2073.
63. Delgado-Vargas, F., and Paredes-Lopez, O. (2002). Natural Colorants for Food and Nutraceutical Uses, CRC Press. [1st ed.].10.1201/9781420031713 ↗
64. Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents
65. Umaraw, P., Verma, A.K., Singh, V.P., and Fahim, A. (2022). Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage. Foods, 11.10.3390/foods11233870 ↗
66. Studies on sensory evaluation and shelf-life of herbal softy ice cream10.15740/HAS/FSRJ/7.1/21-26 ↗
67. Yang, J., and Lee, J. (2019). Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review. Foods, 8.10.3390/foods8020054 ↗
68. Lučan Čolić, M., Antunović, M., Lukinac, J., Babić, J., Jozinović, A., Matijević, B., Nikolić, T., and Jukić, M. (Mljekarstvo, 2023). Physicochemical Properties of Turmeric and Black Pepper Enriched Ice Cream, Mljekarstvo, submitted.
69. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream10.1111/1750-3841.13780 ↗
70. Optimisation of microencapsulation of turmeric extract for masking flavor10.1016/j.foodchem.2015.07.150 ↗
71. Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder10.1111/ijfs.14525 ↗
72. Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products10.1111/1750-3841.12592 ↗
73. The sensory perception of texture and mouthfeel10.1016/0924-2244(96)10025-X ↗
74. Regional variation of bitter taste and aftertaste in humans10.1093/chemse/bjz064 ↗
75. Black Pepper, the ‘King of Spices’: Chemical composition to applications
76. Grasso, S.M. (2018). The Effects of Health Information on the Acceptability of a Functional Beverage Containing Fresh Turmeric. [Master’s Thesis, Virginia Polytechnic Institute and State University].
77. Draszanowska, A., Karpińska-Tymoszczyk, M., Simões, M., and Olszewska, M.A. (2022). The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf. Appl. Sci., 12.10.3390/app122010641 ↗
78. Sensory Characteristics of Three Different Levels of Turmeric Powder on Beef Stick Product10.31080/ASNH.2020.04.0746 ↗
79. Comparison of hydrodistillation methods for the deodorization of turmeric10.1016/j.foodres.2005.02.025 ↗
80. Partio, E.K.U., Tedjakusuma, F., and Surya, R. (2022, January 16–17). Analysis of antioxidant and hedonic acceptance of turmeric extract-enriched milk. Proceedings of the 6th International Conference on Eco Engineering Development, Online.
81. Evaluation of the flavor quality of pepper (piper nigrum l.) Cultivars by GC-MS, electronic nose and sensory analysis techniques10.1111/j.1745-459X.2008.00168.x ↗
82. Application of a check-all-that-apply question to the development of chocolate milk desserts10.1111/j.1745-459X.2010.00290.x ↗