Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: THURSDAY, August 5, 1993 TAG: 9308050150
SECTION: CURRENT PAGE: NRV-2 EDITION: NEW RIVER VALLEY
SOURCE: ROBERT FREIS STAFF WRITER
DATELINE: BLACKSBURG LENGTH: Short
Overall, tasters said the cholesterol-free chocolate ice cream was about as good as regular chocolate ice cream.
That's good news to Tech Professor Susan Duncan, who is developing a process to add cholesterol-less cream to dairy products without affecting their taste or texture.
She and her lab staff will continue to tinker with the formula. But the test results indicate they're on the right track.
"This will be used as evidence that the reformulation works. Consumers don't have a problem with it," she said.
If all goes well, Tech may patent the process and sell it to dairy manufacturers, who are anxious to satisfy health-conscious consumers.
The test participants, 102 in all, were given free samples of the either the cholesterol-free ice cream or the regular stuff without knowing which they were tasting.
Then they rated the taste on a scale from 1 (bad) to 9 (good). Both ice creams rated about 7.5, which means people liked them both.
"I was really pleased," Duncan said of the results. "It was better than I hoped."
by CNB