Feasibility of Utilising Ricotta Cheese Whey in Chocolate Ice Cream / Viabilidade De Utilização Do Soro De Queijo Ricota Em Sorvete De Chocolate

Meneses, Roberta Barbosa de; Melo, Calionara W. B.; Pires, Tássia Cavalcanti; Melo, Thamires Santos; Maciel, Leonardo Fônseca; Rocha-Leão, Maria Helena M.; Conté-Júnior, Carlos Adam

doi:10.34117/bjdv6n11-482

Cited by 2 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Finally, our carbohydrate content of 10.39 ± 3.115% exceeds that reported by Eckert et al [65] (5.24%), Barbosa et al [28] (4.51%) for ricotta cheese whey, and De Oliveira et al [58] (4.18%) for goat cheese whey. Poveda [64] emphasizes milk lactose (95%) as the primary carbohydrate component, typically ranging from 4.5-5.0% w/v.…”

Section: Physicochemical Characterization Of Raw Materialscontrasting

confidence: 53%

“…However, the country has been focused on the development process and utilization of these residues. Concerning cheese whey, the primary studies have been related to microbial biomass production [16][17][18], lactose extraction [19,20], production of fermented beverages [21,22], dietary supplements [23,24], biofuels [25][26][27], and ice cream base [28][29][30]. As for mango seed waste, the literature mentions the extraction of oils [31,32], starch [33,34], bioactive compounds [35,36], and biofuels [37,38].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Trejo-Flores,

Santiago-Rodríguez,

Domínguez-Espinosa

et al. 2023

Sustainability

View full text Add to dashboard Cite

The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

show abstract

Section: Physicochemical Characterization Of Raw Materialscontrasting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Trejo-Flores,

Santiago-Rodríguez,

Domínguez-Espinosa

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

“…Ice cream is a frozen dessert consumed worldwide by groups of all ages [1]. The meaning of the term "ice cream" varies from country to country, due to different regulations and traditions, and therefore covers a wide range of ingredients and compositions, as well as in terms of product texture and manufacturing processes.…”

Section: Introductionmentioning

confidence: 99%

Techno-economic evaluation of an industrial-scale chocolate ice cream production process

Pérez Sánchez,

Blanco Gómez,

Sánchez de la Fuente

2023

RECyT

View full text Add to dashboard Cite

Ice cream is a dairy product with refreshing features, pleasing aroma and appearance as a result of the addition of different ingredients. Currently, there is little related documentation related to the economic evaluation of ice cream production plants, and none related to the simulation in SuperPro Designer of this type of process. In this paper, the techno-economic evaluation for an industrial-scale chocolate ice cream production plant was carried out. The production plant was based in Cuba and designed to produce 808 containers of 10 L of ice cream per batch (961,520 L per year). The mass and energy balance, as well as the main profitability and economic indicators of the process, were determined by the application of SuperPro Designer simulator. The Net Present Value, Internal Rate of Return and Payback Time of the project were US $ 1,444,000, 24.45% and 4.45 years, respectively. The findings indicated that the chocolate ice cream production plant was feasible under the current economic condition of Cuba. The proposed chocolate ice cream production process begins to be unprofitable from a value of the cow milk unit cost of US $ 1.50/L and from a value of the interest rate of 24.45%.

show abstract

Feasibility of Utilising Ricotta Cheese Whey in Chocolate Ice Cream / Viabilidade De Utilização Do Soro De Queijo Ricota Em Sorvete De Chocolate

Abstract: Feasibility of utilising ricotta cheese whey in chocolate ice cream Viabilidade de utilização do soro de queijo ricota em sorvete de chocolate

Cited by 2 publications

References 24 publications

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Techno-economic evaluation of an industrial-scale chocolate ice cream production process

Contact Info

Product

Resources

About