The aim of this research was to determine the differences in the physical-chemical and sensory properties of the standard sample compared to the reformulated samples of ice cream on a stick. We analyzed four pairs of samples, for which we determined the nutritional values by physical-chemical analysis and calculated the Nutri-Score value from the data. Sensory analysis was used to determine differences in sweetness within pairs using a paired comparison discrimination test. Using the descriptive 'Check all that apply' (CATA) method, we determined the descriptors that young consumers associate with the samples. With a 9-point scale, we rated their attribute liking of and the overall liking. We also prepared a questionnaire on consumer habits related to the consumption of ice cream. The reformulated samples had a low content of carbohydrates, sugars and consequently a lower energy value. They had a higher value of dietary fiber and protein. The fat content was statistically different only in two pairs, where the reformulated sample had a lower value. The reformulated samples received a Nutri-Score score of C, while the standard samples received one grade worse score of D. In three pairs, we determined a difference in the intensity of sweetness. In the evaluation with CATA, most of the descriptors in the pair were similar, and in the hedonic evaluation, there were no significant differences in liking within the pairs. In the questionnaire, we determined that students consume ice cream most often in the summer, several times a week with friends or as a dessert. Most of them do not pay attention to the nutritional value of ice cream, they prefer traditional flavors, milk ice cream in a cone, which is more often bought in stores.
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