EFFECT OF FAT-CONTENT AND CORN SWEETENERS ON SELECTED SENSORY ATTRIBUTES AND SHELF STABILITY OF VANILLA ICE-CREAM

Vanilla ice creams (10%, 13% and 16% fat) were prepared by substitutin g a 50:50 blend of two corn sweeteners (high fructose corn sweetener-9 0, and high maltose corn sweetener) for sucrose. Physical tests were c onducted on the firmness and melting rate of the ice cream. The corn s weetener blend (CSB), along with increased fat levels, caused a signif icant (p<0.05) decrease in firmness. Sensory evaluation showed that th e CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.