Prediction of the texture in ice cream using a computational tool

Abstract

An application was developed in Microsoft ® Office Excel 2007 to facilitate the prediction of ice cream texture profile. Factorial design was 2³, a factor was sugar at levels 8, 12.5 and 17 %w/w, and the other factor, fat at levels 8, 14 and 20 %w/w in the formulation. Nine ice milk with vegetable fat were obtained, which were evaluated by descriptive analysis by the 4489 Colombian Technical Standard texture profile (smoothness, toughness, gritty, greasy, adhesive and crystalline), performed by a trained panel at an intensity ascending from one to six. Mathematical correlations were obtained between the factors and the intensity of the attributes. Factors had a significant effect (p ≤ 0.05) in the attributes, highlighting individual significance and their interactions, crystallinity individually had no effect or interactions (p> 0.05) affected by the conditions of manufacture.