Singh Gaganpreet, Kumar Rajesh, Talavera Martin J
Sensory and Consumer Research Center, Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Olathe, KS 66061, USA.
Foods. 2024 Sep 25;13(19):3055. doi: 10.3390/foods13193055.
This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers ( = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher ( < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.
本研究探索了在面向美国市场的冰淇淋配方中使用蛋黄果果粉的情况。使用五种不同的蛋黄果果粉变体开发了六种冰淇淋原型。对经常食用冰淇淋的消费者（ = 106）进行了中心位置测试，以评估与焦糖味对照样品相比的接受度、属性强度评分、理想强度水平和购买意愿。所有蛋黄果冰淇淋的总体喜好平均得分中等。蛋黄果冰淇淋样品的总体、香气和风味喜好得分显著更高（ < 0.05），而对照样品在质地方面更受喜爱。在所有样品中，Terrasoul 变体的蛋黄果冰淇淋最受喜爱，对照样品最不受喜爱。只有 Terrasoul 冰淇淋样品成功呈现出显著浓郁的焦糖、水果和甜味水平；其他蛋黄果冰淇淋样品与对照更相似。加入蛋黄果粉增加了粉状口感的感知，对质地喜好产生负面影响。消费者认为所有冰淇淋样品的味道都很淡，未达到理想水平。美国消费者对蛋黄果的食物新恐惧症得分处于中低水平，57% 的消费者表示有兴趣购买蛋黄果冰淇淋。
