The aim of this study was to evaluate, firstly, consumer preference for ice cream formulations (cream, strawberry and chocolate) sweetened with sucrose against formulations with xylitol, through paired comparison tests with consumers. The acceptability of the ice creams formulated with xylitol was also evaluated, considering the following attributes: overall aspect, colour, consistency, sweetness and flavour, in addition to observing consumer habits with respect to ice cream consumption and their purchase intention. The ice creams sweetened with sucrose were prefered when compared to those sweetened with xylitol, with the chocolate ice creams presenting the lowest sensory difference, followed by strawberry and cream ice creams. The acceptability of the ice creams containing xylitol was considered high, with results for overall aspect of 91% for the strawberry ice creams, 88% for the chocolate ice creams and 67% for the cream ice creams, which can be considered between good and excellent. These results reflected on the purchase intention results, where consumers were quite receptive to take home any of the ice cream flavours evaluated, especially the chocolate flavour, which was preferred amongst the consumers consulted. The results confirm the commercialization potential of ice creams sweetened with xylitol, as an option for individuals with diabetes and obesity.
preference; acceptability; xylitol; ice-cream
