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इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 15349 (2003): Ice Cream - Method for Sensory Evaluation [FAD 19: Dairy Products and Equipment] “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda ““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee”” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै” Bhartṛhari—Nītiśatakam “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 .. ‘-. w..-. ‘1 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 arational 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 orcalculated, expressing the result ofatest oranalysis, shall be rounded off inaccordance 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. .. -. --. 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 icecream. 3.1.6 Ofl-Sweetening — Lacks sweetness, too sweet, unnatural sweetness. An ice cream lacking insweetness 2 REFERENCES or too sweet is noted readily upon tasting, the former tending to give a flat taste whereas the latter may The following standards contain provisions, which 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 amarked tendency of the ice cream to ISNo. Title curl upbehind the dipper leaving coarse, deep, irregular 5126 Glossary ofgeneral 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 ofexcessive amounts of stabilizer and low overrun. 6273 Guide for sensory evaluation of Evidenced by amuch 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 container. It is associated with low solids much .3 TERMINOLOGY stabilizer and low overrun. 3.1 For the purpose of this standard, the following 3.1.11 Weak, Watery — A characteristic which is definitions in addition to those giv eninIS5126 (Part 1)and IS 5126 (Part 2) shall apply. associated with alow melting resistance, athin, 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 atendency 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 1 .. ,-..... IS 15349:2003 the mouth with the tongue to secure quick melting. 5.2.1.4 Oxidized jlavour 3.1.17 Flaky or Scummy —Manifested by a feathery, Prepare ice cream from mix to which 1to 2 mg/kg light-colored scum on the surface after melting. chloride of iron or copper has been added. 3.1.18 Foamy or Frothy —Associated with ice cream, 5.2.1.5 Coarse, icy, weak which oncompleted melting shows many large bubbles Prepare ice cream without using a stabilizer. 1/8 to 3/16 of an inch diameter. 5.2.1.6 Crumbly 3.1.19 Watery, Low Melting Resistance — Such ice cream melts quickly, the resulting melt being of athin, Prepare ice cream having a low total solids content, watery consistency. Commonly associated with low low amount ofstabilizer, low homogenization pressure solids in the mix and a coarse, weak body. (around 1000 and 500 pounds per square inch) and excessive over-run (100 percent over-run). 3.1.20 Unnatural Colour — A characteristic of ice cream having grey, dull, pale, vivid, chalky, not 5.2.1.7 Fh@ uniform colour. Prepare icecream having low total solids, low stabilizer 4 GENERAL CONDITIONS and high over-run. The conditions of sensory evaluation of ice cream shall 5.2.1.8 Sandy be as given in IS 6273 (Part 1). Prepare ice cream having excessively high SNF content. Draw icecream fiorn the freezer atarelatively 5 PANELISTS high temperature (say 12“C). Harden it in hardening 5.1 Selection cabinets having high temperature (–1O”C approximately) and shut off the power supply Persons with normal sensitivity for taste and odour intermittently so as to have fluctuating temperatures. should be selected. They should have ability to detect small differences between paired samples with minor 5.2.1.9 Soggy flavour, colour or textural differences. They should Prepare ice cream having high total solids, excessive be able to recognize the primary stimuli like sweet, amount of stabilizer (0.5 percent), and low over-run. sour, salty and bitter. Selection among the available panelists should be based on their significant capacity 5.2.1.10 Gummy to distinguish quality variations and other attributes. Prepare ice cream having excessive amount of Those who dislike ice cream or any other milk products stabilizer (0.5 percent) and sweetener (15 percent). should be excluded from the panel. 5.2.1.11 Curdv. melt down 5.2 Training Prepare ice cream from mix having high acidity and 5.2.1 Preparation ofIce Cream Samples for Training which has been homogenized at excessively high pressures (3 500 and 500 pounds per square inch). A A control sample of fresh ice cream (prepared under small quantity of calcium chloride solution may also standard condition from fresh milk ingredients) be added to induce this defect. representing desirable characteristics like flavour, body and texture, melting resistance and colour should be 5.2.2 Procedure for Training served alongwith the sample having one or more of 5.2.2.1 The panelists should be familiarized with all the following defects in different intensities. the desirable characteristics of ice cream. They should 5.2.1.1 Lacks flavouring be trained ,to.distinguish between coarse and sandy samples. They should also be trained to distinguish Prepare ice cream without the addition of flavoring samples with common defec~, such as old ingredient at the time of freezing. oxidized/metallic flavours, coarse, ice, week crumbly, 5.2.1.2 Lacks sweetness flu~, sandy, soggy, gummy body and texture and ctirdy melt down. Prepare ice cream having less than 12percent sugar. 5.2.2.2 A series of 20 judgments should be obtained 5.2.1.3 Old ingredient from each prospective panelist utilizing a pair of Prepare ice cream using off-flavoured ingredients like samples with known differences. To compensate for skim milk powder which has been stored for more than the known variations fi-omday-to-day aqualifying test ayear, and cream which has developed yeasty, cheesy, is given for a 3.day period. Those who make an musty and bitter flavour. acceptile (75 percent ccirreet score should be chosen). . L IS 15349:2003 5.2.2.3 The panelists should be checked once in three the mouth, roll itbetween the incisors and bring them ‘ months for their consistency and acuity. together very gently, noting the ice crystal. Note also whether grittiness is apparent between the teeth. A 5.3 Number of Panelists small portion between the incisors may reveal the presence of minute traces of a gritty or sandy texture. Five to seven panelists should be employed in the When the sample is liquefied and warmed to body evaluation to arrive at consistent and statistically valid results. At least 10judgments should be taken. temperature, the detection of the flavour isnot difficult. It isbest accomplished by placing asmall teaspoonful 6 SAMPLING, PREPARATION AND or bite ofthe ice cream directly into the mouth, quickly PRESENTATION manipulating the sample between the teeth and palate and noting the taste and odour sensations. Note if the 6.1 Sampling sample leaves any after-taste. Arepresentative sample should be drawn from the lot. By the time the flavour has been determined, the Precautions should be taken to avoid an extraneous samples, previously set aside for melting, which have contamination in drawing, handling and presentation , softened sufficiently to yield an accurate picture of the of samples. 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 iscreamy, 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 in4.2.8 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 1for 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 Bfrom 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 1by 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 90 and above Excellent actual dipping of the sample, note carefully the way the product cuts and the feel of the dipper as itscutting 80-89 Good edge passes through the frozen mass. Note particularly 70-79 Fair whether the icecream tends tocurl up orroll insemated 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 afairy 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 IS 6273 (Part 2) shall be adopted. Immediately after placing a portion of ice cream into 3 IS 15349:2003 Table 1Evaluation Card for Ice Cream (Clauses 7.3 and 7.4) Name Date Batch orcodeNo. Time Section A Score the sample using theguideline given inSection Bfordeducting forperceived defects. SI Characteristics Maximum Score Sample Score No. i) Flavour 50“ ii) Body andTexture 40 iii) Colour andAppearance 10 iv) Package 5 , i Section B SI Characteristics Defects Degree ofDefects No. F - \ --- Slight Definite Pronounced O Flavour Bitter, fermented flat, foreign / highly acidic metallic, mouldy lacks sweetness, 8 12 18 oily, oldingredients 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 for eign particles iv) Package Improperly sealed 1 2 3 spoiled, soiled 4 1- 1 Bureau of Indian Standards BISisastatuto~ tistitution established under the Bureau ofIndian Standar4 Act, 1986 topromote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country. Copyright BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission inwriting of BIS. This does not preclude the free use, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed t~ the Director (Publication), BIS. Review of Indian Standards Amendments are issued to standards as the need arises on the basis of comments. .Standards are also reviewed periodically; a standard along with amendments is reatlhmed when such review indicates that no changes are needed; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of ‘BIS Catalogue’ and’ Standards: Monthly Additions’. This Indian Standard has been developed from Dot: No. FAD 58 (744). 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