Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-01-02 DOI:10.1080/15428052.2021.2016532

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.

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作为手工冰淇淋成分的高酚含量特级初榨橄榄油:消费者接受度

摘要本研究旨在评价以特级初榨橄榄油(EVOO)为主要脂质成分的手工冰淇淋的接受度。两种配方使用了来自巴西的EVOO (BrEVOO)和另一个来自希腊的EVOO (GrEVOO)，两者都具有高含量的酚类物质。采用享乐量表进行接受性测试。通过主成分分析(PCA)和多元线性回归(MLR)分析，突出了影响冰淇淋接受度的重要属性。两种冰淇淋在香气、风味、稠度、外观和总体接受度方面没有统计学上的显著差异(p > 0.05)。对于PCA，前两个成分解释了80%的总变异性，并允许我们观察到全球接受度主要与香气和风味相关。我们得出结论，evoo可以作为一种有效的成分来促进新型食品的功能和/或健康特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

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