Effect of dairy by-products as milk replacers on quality attributes of ice cream

Meneses, Roberta Barbosa de; Silva, M.S.; Monteiro, Maria Lúcia Guerra; Rocha-Leão, Maria Helena M.; Conté-Júnior, Carlos Adam

doi:10.3168/jds.2020-18330

Cited by 14 publications

(12 citation statements)

References 34 publications

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“…The results showed that the mean initial pH of the frozen yogurt F0 was higher than those of inulin-containing formulations (P<0.05) (Table 2). Our findings are consistent with those observed by MENESES et al (2020), who attributed the variation detected to the type and level of LCW added. Yet, the frozen yogurt samples with the highest inulin content (F2 and F3) had mean initial values of titratable acidity significantly higher than the other formulations (F0 Figure 2 presents the variations in the values of pH and titratable acidity in the frozen yogurt formulations during the 120 days of storage at -18 °C.…”

Section: Ph and Titratable Acidity During Storage Periodsupporting

confidence: 93%

“…The characteristics of the products depend on the composition of the raw material and processing conditions. Thereby, the nutritional composition, texture, melting behavior, and sensory attributes of ice cream can be influenced by the use of dairy whey (SKRYPLONEK et al, 2019;MENESES et al, 2020). Furthermore, there is a lack of data regarding the use of LCW as a total or partial milk substitute in dairy products, which is a substantial challenge for the industry.…”

Section: Santos Et Almentioning

confidence: 99%

“…Additionally, LCW represents a low-cost raw material. Thus, the use of LCW in the development of new products becomes a sustainable alternative for the reduction of environmental pollution and may even beneficiate the field of functional foods (GUIMARÃES et al, 2019;MENESES et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

et al. 2021

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The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

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Section: Ph and Titratable Acidity During Storage Periodsupporting

confidence: 93%

Section: Santos Et Almentioning

confidence: 99%

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Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

et al. 2021

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“…The addition of apple fiber in our study reduced the hardness of ice cream compared to ice cream with inulin only, but these differences were not significant. According to Bahram-Parvar et al [ 71 ], hardness is a parameter that indicates the smoothness and wateriness of ice cream samples [ 92 ]. In our research, the smoothness of ice cream was significantly influenced by the addition of apple fiber, which reduced the feeling of smoothness and creaminess during consumption, increasing their sandiness at both times.…”

Section: Resultsmentioning

confidence: 99%

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk

Znamirowska

Pawlos

et al. 2021

Animals

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The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

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“…In agreement with our results, Cortellino and Rizzolo [9] observed that the addition of 30% ricotta cheese whey did not affect the aroma and overall liking of apple juice. Meneses et al [33] concluded that ricotta and cheese wheys ranging from 25% to 75% did not affect the ice creams' overall liking. On the other hand, Sakhale et al [16] evaluated dairy beverages developed with cheese whey and mango juice at different ratios (70:30, 75:25, and 80:20) and reported a decrease in flavor and overall liking by the increase of cheese whey.…”

Section: Consumer Acceptancementioning

confidence: 99%

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

et al. 2021

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Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the use of ricotta whey (RW), cheese whey (CW), and butter whey (BW) in replacement to whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, and 100:0%, w/w) in chocolate ice creams. All formulations, including a commercial sample used as a reference, were analyzed for overall liking, purchase intention, just-about-right (JAR), and survival analysis. RW, CW, and BW up to 75%, 100%, and 25% did not affect (p > 0.05) the overall liking, respectively. Purchase intention was only decreased (p < 0.05) by BW at 50%, 75%, and 100% compared to a commercial sample. Considering data from PCA and PLSR associated with hedonic scores and penalty analysis, the main adverse sensory effects on overall liking were: increased perception (p < 0.05) of chocolate flavor by RW, CW, and BW, melting velocity by RW, sweetness by CW and BW, and chocolate aroma by BW. Survival analysis indicated that BW could be added up to a maximum of 84.15%, while no rejection was detected for RW and CW. Based on results, RW, CW, and BW represent potential milk replacers to be used by the dairy industry, decreasing the environmental impact of these dairy by-products.

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Effect of dairy by-products as milk replacers on quality attributes of ice cream

Cited by 14 publications

References 34 publications

Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

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