Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, C. F. Lima, Carolyne Pimentel Rosado, Ana Cláudia Campos, Renata Rangel Guimarães, Nathália Moura Nunes, G. Difonzo, Giacomo Squeo, A. Pasqualone, F. Caponio, R. Cadena, Lilia Zago
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引用次数: 2
Abstract
ABSTRACT We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both with high content of phenolics. Acceptance test using a hedonic scale was applied. Principal component analysis (PCA) and multiple linear regression (MLR) analysis were carried out to highlight significant attributes affecting the ice cream acceptance. No statistical significant differences (p > .05) were observed between ice creams for aroma, flavor, consistency, appearance, and overall acceptance. Regarding PCA, the first two components explained 80% of the total variability and allowed us to observe that the global acceptance was mainly correlated with aroma and flavor. We conclude that EVOOs can be an effective ingredient to promote functional and/or health properties of novel foods.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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