Effect of type of flavor on sensory characteristics of Ice Cream from Factories and Machines

This study was conducted to compare sensory characteristics of factory and machine ice cream produced in Khartoum State. Ten untrained panelists evaluated machine and factory ice cream purchased from Khartoum North groceries and supermarkets. Results of the panel tests for sensory evaluation showed that, factory ice cream was found to be superior to machines ice cream in texture, flavor, taste and overall acceptability (p<0.001), while color was found to show non significant differences. The sensory characteristics of flavor postulated non significant differences in all ice cream samples except for flavor (p<0.05). The results of sensory characteristics of machines and factory ice cream revealed significant differences (p>0.05) for texture and (p>0.1) for flavor and a non significant results for color, taste and overall acceptability. This study is the first to define sensory characteristics of ice cream in Sudan and the results may be used to produce high quality ice cream with increased consumer liking