Sensory attributes and storage life of reduced fat ice cream as related toinulin content

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combin ations of inulin and corn syrup were evaluated for iciness, chewiness, swee tness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syru p with inulin increased chewiness. However, sweetness and vanilla flavor in tensity perception of the ice cream were reduced. Storage stability data sh owed that partial or full replacement of 42DE corn syrup with inulin inhibi ted ice crystal formation over a 6-wk thermal abuse period.