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IS 15349 (2003): Ice Cream - Method for Sensory Evaluation

[FAD 19: Dairy Products and Equipment]

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है”
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“Knowledge is such a treasure which cannot be stolen”
 IS 15349:2003

Indian Standard
ICE CREAM — METHOD FOR SENSORY
EVALUATION

ICS 67. 100.40; 67.240

0 BIS 2003

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

May 2003 Price Group 2

J
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Food Analysis and Nutrition Sectional Committee, FAD 58

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Food
Analysis and Nutrition Sectional Committee had been approved by the Food and Agriculture Division Council.

Ice-cream is a widely consumed food. A consumer judges its quality on the basis of its sensory characteristics,
the main ones being appearance, colour, body and texture and flavour. This standard specifies an acceptable
procedure for sensory evaluation to the manufacturers and consumers for evaluating the product for its sensory
properties on a rational basis. The specifications of ice cream are covered in IS 2802:1964 ‘Specification for ice
cream’.

For the purpose of deciding whether a particular requirement of this standard is complied with, the final value,
observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2:1960
‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the rounded off
value should be the same as that of the specified value in this standard.

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 IS 15349:2003

Indian Standard
ICE CREAM — METHOD FOR SENSORY
EVALUATION
1 SCOPE natural vanilla extracts, gives rise to a persistent
‘medicinal taste’.
This standard prescribes conditions, technique, method
and evaluating card for sensory evaluation of ice cream. 3.1.6 Ofl-Sweetening — Lacks sweetness, too sweet,
unnatural sweetness. An ice cream lacking in sweetness
2 REFERENCES or too sweet is noted readily upon tasting, the former
The following standards contain provisions, which tending to give a flat taste whereas the latter may
through reference in this text, constitute provisions of exhibit candy sweetness. Unnatural sweetness is
this standard. At the time of publication, the editions characteristic of sweeteners.
indicated were valid. All standards are subject to 3.1.7 Salty — Although encountered occasionally, it
revision, and parties to agreements based on this is associated with a high percentage of milk solids-
standard are encouraged to investigate the possibility not-fat.
of applying the most recent editions of the standards
indicated below: 3.1.8 Gummy — Association with a doughy condition
as evidenced by a marked tendency of the ice cream to
IS No. Title
curl up behind the dipper leaving coarse, deep, irregular
5126 Glossary of general terms for sensory
waves.
evaluation of foods
(Part 1) :1969 Methodology 3.1.9 Soggy, Heavy — Associated with high solids or
(Part 2): 1969 Quality characteristics use of excessive amounts of stabilizer and low overrun.
6273 Guide for sensory evaluation of Evidenced by a much colder sensation of ice cream on
foods the mouth than free of this defect.
(Part 1): 19’71 Optimum requirements
3.1.10 Shrunken — A shrunken ice cream manifests
(Part 2): 1971 Methods and evaluation of cards
itself by being withdrawn from the sides of the
.3 TERMINOLOGY container. It is associated with low solids much
stabilizer and low overrun.
3.1 For the purpose of this standard, the following
definitions in addition to those giveninIS5126 (Part 3.1.11 Weak, Watery — A characteristic which is
1) and IS 5126 (Part 2) shall apply. associated with a low melting resistance, a thin, milky,
low; viscosity melt.
3.1.1 Old Ingredient, Old, Stale, Musty — This is
associated with the use of old ingredients, which have 3.1.12 l?utte~, Greasy — Associated with the presence
undergone chemical changes and is suggestive of of butter particles in the mouth after the ice cream has
uncleanliness. been melted on by a greasy coating of the linings of
the mouth after expectoration.
3.1.2 Egg — A characteristic which is typical of egg
yolk and somewhat resembles the cooked of custard 3.1.13 Coarse, Grainy, Ice— Characterized by general
flavour. lack of smooth, velvety character, and feeling of
unusual coldness in the mouth.
3.1.3 High Acid, Sour — Associated with the
development of lactic acid in one or more of the dairy 3.1.14 Flaky, Snowy — Such ice cream manifests itself
products used or by holding the mix at a favorable by a tendency to fall apart when dipped. This condition
growth temperature for bacteria for a long time. is associated with low solids, low stabilizer and high
over-run.
3.1.4 Metallic, Oily — Associated with the
development of oxidation of unsaturated glycerides of 3.1.15 Ffufi, Foamy, S“ongy — Closely associated
fat. Refers to flavour resembling machine oil. with high over-run and high melting resistance.

3.1.5 Unnatural — A characteristic associated with 3.1.16 Sandy — A characteristic of ice cream having
the flavour extracts prepared by improper balancing fine, hard, uniform, sand like particles of lactose. The
of constituents used in the preparation of the extract. presence of these sand like particles is noted by
For example synthetic vanillin, often used to fortify pressing a thin layer of ice cream against the roof of

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IS 15349:2003
the mouth with the tongue to secure quick melting.
3.1.17 Flaky or Scummy — Manifested by a feathery,
light-colored scum on the surface after melting.
3.1.18 Foamy or Frothy — Associated with ice cream,
which on completed melting shows many large bubbles
1/8 to 3/16 of an inch diameter.
3.1.19 Watery, Low Melting Resistance — Such ice
cream melts quickly, the resulting melt being of a thin,
watery consistency. Commonly associated with low
solids in the mix and a coarse, weak body.
3.1.20 Unnatural Colour — A characteristic of ice
cream having grey, dull, pale, vivid, chalky, not
uniform colour.
4 GENERAL CONDITIONS
The conditions of sensory evaluation of ice cream shall
be as given in IS 6273 (Part 1).
5 PANELISTS
5.1 Selection
Persons with normal sensitivity for taste and odour
should be selected. They should have ability to detect
small differences between paired samples with minor
flavour, colour or textural differences. They should
be able to recognize the primary stimuli like sweet,
sour, salty and bitter. Selection among the available
panelists should be based on their significant capacity
to distinguish quality variations and other attributes.
Those who dislike ice cream or any other milk products
should be excluded from the panel.
5.2 Training
5.2.1 Preparation of Ice Cream Samples for Training
A control sample of fresh ice cream (prepared under
standard condition from fresh milk ingredients)
representing desirable characteristics like flavour, body
and texture, melting resistance and colour should be
served alongwith the sample having one or more of
the following defects in different intensities.
5.2.1.1 Lacks flavouring
Prepare ice cream without the addition of flavoring
at the time of freezing.
5.2.1.2 Lacks sweetness
Prepare ice cream having less than 12 percent sugar.
5.2.1.3 Old ingredient
Prepare ice cream using off-flavoured ingredients like
skim milk powder which has been stored for more than
a year, and cream which has developed yeasty, cheesy,
musty and bitter flavour.
.
L
5.2.1.4 Oxidized jlavour
Prepare ice cream from mix to which 1 to 2 mg/kg
chloride of iron or copper has been added.
5.2.1.5 Coarse, icy, weak
Prepare ice cream without using a stabilizer.
5.2.1.6 Crumbly
Prepare ice cream having a low total solids content,
low amount of stabilizer, low homogenization pressure
(around 1000 and 500 pounds per square inch) and
excessive over-run (100 percent over-run).
5.2.1.7 Fh@
Prepare ice cream having low total solids, low stabilizer
and high over-run.
5.2.1.8 Sandy
Prepare ice cream having excessively high SNF
content. Draw ice cream fiorn the freezer at a relatively
high temperature (say 12“C). Harden it in hardening
cabinets having high temperature (–1O”C
approximately) and shut off the power supply
intermittently so as to have fluctuating temperatures.
5.2.1.9 Soggy
Prepare ice cream having high total solids, excessive
amount of stabilizer (0.5 percent), and low over-run.
5.2.1.10 Gummy
Prepare ice cream having excessive amount of
stabilizer (0.5 percent) and sweetener (15 percent).
5.2.1.11 Curdv. melt down
Prepare ice cream from mix having high acidity and
which has been homogenized at excessively high
pressures (3 500 and 500 pounds per square inch). A
small quantity of calcium chloride solution may also
be added to induce this defect.
5.2.2 Procedure for Training
5.2.2.1 The panelists should be familiarized with all
the desirable characteristics of ice cream. They should
be trained ,to.distinguish between coarse and sandy
samples. They should also be trained to distinguish
samples with common defec~, such as old ingredient
oxidized/metallic flavours, coarse, ice, week crumbly,
flu~, sandy, soggy, gummy body and texture and
ctirdy melt down.
5.2.2.2 A series of 20 judgments should be obtained
from each prospective panelist utilizing a pair of
samples with known differences. To compensate for
the known variations fi-om day-to-day a qualifying test
is given for a 3.day period. Those who make an
acceptile (75 percent ccirreet score should be chosen).
 IS 15349:2003

5.2.2.3 The panelists should be checked once in three
months for their consistency and acuity.
5.3 Number of Panelists
Five to seven panelists should be employed in the
evaluation to arrive at consistent and statistically valid
results. At least 10 judgments should be taken.
6 SAMPLING, PREPARATION AND
PRESENTATION
6.1 Sampling
A representative sample should be drawn from the lot.
Precautions should be taken to avoid an extraneous
contamination in drawing, handling and presentation
the mouth, roll it between the incisors and bring them ‘
together very gently, noting the ice crystal. Note also
whether grittiness is apparent between the teeth. A
small portion between the incisors may reveal the
presence of minute traces of a gritty or sandy texture.
When the sample is liquefied and warmed to body
temperature, the detection of the flavour is not difficult.
It is best accomplished by placing a small teaspoonful
or bite of the ice cream directly into the mouth, quickly
manipulating the sample between the teeth and palate
and noting the taste and odour sensations. Note if the
sample leaves any after-taste.
By the time the flavour has been determined, the
samples, previously set aside for melting, which have

,
of samples. softened sufficiently to yield an accurate picture of the
melting characteristics. The judge should observe i

“
6.2 Preparation of Sample whether the ice cream has retained its form and
approximate size; whether the melted liquid is creamy,
Immediately after removing ice cream from the
curdled, foamy or watery.
hardening cabinet, temper it at –12° to –15°C for
judging. 7.2 Method

6.3 Amount of Each Samples Follow composite scoring method as described in 4.2.8
of IS 6273 (Part 2).
A sample of about 100 ml should be sufficient.
7.3 Evaluation Card
6.4 Number of Samples
Use the evaluation card given in Table 1 for recording
The number of samples in one session should not
observations for reconstituted malted milk. Calculate
exceed five.
the final score by deducting score under Section B from
6.5 Coding score under Section A.

Coding of samples should be done as recommended 7.4 Grading

under 7 of IS 6273 (Part 1).
After computation of data recorded in Table 1 by the
7 PROCEDURE panelists the following grades should be given to the
sample evaluated:
7.1 Technique of Testing
Total Score Grade
Note the colour, condition of the container. During the
actual dipping of the sample, note carefully the way 90 and above Excellent
the product cuts and the feel of the dipper as its cutting 80-89 Good
edge passes through the frozen mass. Note particularly 70-79 Fair
whether the ice cream tends to curl up or roll in semated 69 and above Poor
layers behind the dipper or spoon thus indicating
7.5 Statistical Evaluation of Results
excessive gumminess or stickiness. The way the
sample responds to dipping ofien gives a fairy accurate For the purpose of statistical evaluation of the data
impression of its body and texture characteristics. obtained, the methods mentioned under 4.2.8.4 of
Immediately after placing a portion of ice cream into IS 6273 (Part 2) shall be adopted.

3
IS 15349:2003

Table 1 Evaluation Card for Ice Cream

(Clauses 7.3 and 7.4)

Name Date

Batch or code No. Time

Section A

Score the sample using the guideline given in Section B for deducting for perceived defects.

SI Characteristics Maximum Score Sample Score

No.
i) Flavour 50 “
ii) Body and Texture 40
iii) Colour and Appearance 10
iv) Package 5
,
i
Section B

SI Characteristics Defects Degree of Defects

No. F - \ ---
Slight Definite Pronounced
O Flavour Bitter, fermented
flat, foreign
highly acidic /
metallic, mouldy
lacks sweetness, 8 12 18
oily, old ingredients
oxidized, rancid
salty, sour,
yeasty
1
ii) Body and Buttery, coarse

1
Texture crumbly, curdy
tluffy, grainy
greasy, icy, low 7 11
melting resistance,
sandy, soggy, spongy

iii) Colour and Dull, mouldy 1 2 5

Appearance foreign particles

iv) Package Improperly sealed 1 2 3

spoiled, soiled

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1

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or edition by referring to the latest issue of

This Indian Standard has been developed from Dot: No. FAD 58 (744).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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