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

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.

KEYWORDS:

• Functional food
• consumer satisfaction
• principal component analysis
• antioxidant properties
• home-made ice-cream

Acknowledgments

We would like to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). Brazil for the R.M.C scholarship. Grants #120876/2016-7 and #154220/2017-5.

Disclosure statement

No potential conflict of interest was reported by the author(s) The disclosure statement has been inserted. Please correct if this is inaccurate

Additional information

Funding

This work was supported by the CNPQ [Grants #120876/2016-7 and #154220/2017-5].