Vanilla ice cream samples containing five different levels of sodium carboxymethylcellulose (CMC) were evaluated for textural differences using time‐intensity and graphic rating (line‐marking) methods. The time‐intensity method showed significant correlations between CMC concentration and the sensory textural properties of iciness, viscosity, and melting time. The graphic rating tests showed significant correlations between CMC concentration and the sensory textural properties of coldness, iciness, viscosity, and firmness. Comparison of time‐intensity and graphic rating tests for the same textural properties showed significant correlations for iciness and viscosity. This investigation showed time intensity and graphic rating to be complementary methods for the sensory evaluation of the textural properties of a stabilized vanilla ice cream.
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Moore et al. (1981) studied this question.
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