Development of ginger-flavoured soya milk ice cream : Comparison of data analysis methods

Sucrose at the concentration of 6 and 7% (w/w) and ginger extract at the concentration of 4 and 5% (w/w) were added to ginger-flavoured soya milk ice cream recipes to determine the consumer acceptablility. One hundred consumers were requested to taste four samples of ginger-flavoured soya milk ice cream and rate the intensity of ginger flavour, sweetness, richness and smoothness, together with their indication for ideal intensity of these attributes as well as their preference of each sample by using the 10 cm-line scale. Ideal ratio scores, principal component analysis and analysis of variance with mean comparison were used for data analysis. It was shown that the recipe with 7% sucrose and 4% ginger extract was close to the ideal product (p>0.05) and it had the highest preference mean score (p<0.05). Total phenolic content of this recipe was 91.6 + 6.8 mg gallic acid equivalent per 100 grams and antioxidant capacity values including ferric reducing/antioxidative power (FRAP), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) were 37.9+3.7, 13.4+1.2 and 49.0+5.1 mg vitamin C equivalent per 100 grams respectively.