Sensory evaluation to populational scale of a sugar free ice cream

Abstract

In the Research Institute or the food industry was developed a sugar free milk ice cream, it was obtained a satisfactory result from the physical, chemical, microbiological and sensory quality point of view. For this reason, the aim of this work was to evaluate the acceptability of the product to population scale. The ice cream was elaborated in the institution, and 100 workers, habitual consumers of the ice cream, participated in the study, to those a hedonic scale of      9 points was applied, with levels ends of pleasure from "I like it extremely" to "I dislike it extremely. The ice cream had a high acceptability, since it liked to 98 % of those interviewed. Of them, 9 % evaluated it in of “Extremely liked ", 52 % “Liked a lot”, 15 % “Moderately liked” and 22 % “Liked slightly."