Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams

Abstract

The study examines how adding bacterial cellulose also referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY) to ice cream affects the textural, tribological, and sensory attributes, particularly texture and mouthfeel perception. Analytical assessments were performed on three types: SCOBY-added ice cream and two reference samples (control and guar gum-added ice creams). Evaluations included physicochemical properties, textural and tribological characteristics, and dynamic sensory mouthfeel using the temporal dominance of sensation (TDS) methodology. SCOBY ice cream showed higher probiotics content, lower pH, and higher acidity than reference samples. The addition of SCOBY increased hardness and altered the textural properties. TDS analysis highlighted distinct temporal dominance patterns, with guar gum ice cream presenting a pronounced mouth/residual coating pre-swallowing, while SCOBY and control ice cream exhibited a thin/fluid perception. The frictional factor at 37 °C was positively correlated with the melting rate, graininess, and thin/fluid perception while negatively correlated with firmness, smoothness and mouthfeel liking. Additionally, the mouthfeel liking was higher with firm, smooth and mouth/residual coating sensations and lower with grainy and thin/fluid perception. In summary, incorporating SCOBY in ice cream formulations can provide health benefits and meet consumer preferences for natural ingredients, while ensuring careful optimization of mouthfeel.