Sensory profile and acceptability of milk ice cream formulated with Andean tuber starches

Laqui-Vilca C.; Limaylla Guerrero K.M.; Laqui Ramos F. · Brazilian Journal of Food Technology (2026) · DOI: 10.1590/1981-6723.0182026

Resumen

Milk ice cream is a widely consumed dairy product whose sensory quality determines consumer acceptance. The incorporation of native Andean tuber starches represents a promising alternative for improving textural and sensory properties while adding value to regional crops. However, information on consumer perception and sensory drivers of acceptance of ice cream formulated with these starches remains limited. This study aimed to characterize the sensory profile and consumer acceptability of milk ice cream formulated with starches from selected Andean tubers. Ice cream formulations incorporating different Andean tuber starches were evaluated using consumer-based sensory methods. A Check-All-That-Apply questionnaire was applied to identify relevant sensory attributes perceived by consumers, together with overall liking. Cochran’s Q test and multivariate statistical analyses were used to explore relationships between formulations, sensory descriptors, and consumer acceptance, allowing the identification of descriptors associated with preference and rejection. A total of 110 consumers distinguished between the ice cream formulations, and the results showed differences in texture, flavor, and appearance associated with the incorporation of Andean tuber starches. Certain sensory descriptors were positively associated with higher acceptability, whereas others negatively affected consumer liking. Overall, the findings demonstrate that Andean tuber starches can be successfully incorporated into milk ice cream formulations, influencing sensory perception and consumer acceptance. The use of the Check-All-That-Apply method allowed the identification of sensory drivers of acceptability, contributing to product development strategies based on native crops and supporting the valorization of Andean tubers in food innovation, with implications for sustainable development.

Instituciones: Universidad Nacional del Altiplano