Acceptability of Thickened and Protein‐Enhanced Ice Cream With the Addition of Vitamin C for Use in Long‐Term Care

This study evaluated the acceptability of added vitamin C (sodium ascorbate) to thickened protein‐enhanced ice cream, aiming to improve the nutritional intake of long‐term care residents living with dysphagia and wounds. Five samples (1 L) of thickened protein‐enhanced (8% whey protein by volume) ice cream were developed; a control (thickened ice cream with added whey protein), two powdered vitamin C samples (powder sodium ascorbate at 25 and 50 mg ascorbic acid), and two liquid vitamin C samples (liquid sodium ascorbate at 25 and 50 mg ascorbic acid). Participants ( n = 80) evaluated the acceptability of each sample for appearance, flavor, texture, and overall liking using nine‐point hedonic scales, and the sensory perception using a check‐all‐that‐apply (CATA) questionnaire. The mean hedonic scores across all five samples were not significantly different from one another. However, the 25 mg and 50 mg liquid samples were associated with sweetness, which was found to be a driver of liking. The 25 mg powder sample was associated with mouthcoating, and the 50 mg powder sample with aftertaste, both identified as drivers of disliking. The findings of this study suggest that the addition of liquid sodium ascorbate to protein‐enhanced thickened ice cream did not negatively impact the sensory properties.