Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Pereira, Celeide

doi:10.11648/j.ijnfs.20140302.22

Cited by 2 publications

(2 citation statements)

References 16 publications

(11 reference statements)

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“…All ice cream formulations were suitable for consumption in accordance with the microbiological standard limits recommended by national and international agencies (WHO, 1983;ANVISA, 2001) indicating that processing conditions (i.e., heat treatment and hygienic practices) adopted during the elaboration of ice cream formulations made with dairy whey resulted in safe final products. Similar results were observed in ice creams with whey added to replace milk (Pereira et al, 2014;Tsuchiya et al, 2017).…”

Section: Bacteriological Evaluationsupporting

confidence: 81%

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

Meneses

Silva

Monteiro

et al. 2020

Journal of Dairy Science

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The aim of this study was to evaluate the effect of ricotta whey (RW), cheese whey (CW), and butter whey (BUW) as replacers of whole milk (WM) at different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) in the physicochemical and sensory qualities of ice cream. All formulations, including a commercial sample used as reference, were analyzed for nutritional composition, energy value, pH, titratable acidity (TA), melting behavior, desorption index, instrumental color properties, instrumental hardness, and consumer sensory testing. Overall, the addition of RW, CW, and BUW increased the moisture content, TA, melting rate, and redness (a*) and yellowness (b*) values but decreased the pH, lightness (L*) value, energy value, levels of ash, protein, lipid, and carbohydrate. As exception, CW did not influence the TA, and BUW resulted in lower lipid reduction and in lower hardness changes, and it did not affect the content of ash, protein, and a* and b* values of ice creams. Any ice cream formulation had dietary fibers and a desorption index. Ricotta whey and CW at all ratios and BUW at 25% did not affect overall liking compared with the commercial sample, whereas purchase intention was only decreased by the addition of BUW from 50 to 100%. Ricotta whey at 75 and 100% decreased melting velocity and creaminess, and BUW at 50, 75, and 100% increased hardness, TA, and cream flavor but decreased creaminess, which contributed negatively to overall liking. Therefore, the evaluated dairy by-products, especially RW and CW, have great potential for replacing milk in ice creams.

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Section: Bacteriological Evaluationsupporting

confidence: 81%

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

Meneses

Silva

Monteiro

et al. 2020

Journal of Dairy Science

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“…All formulations complied with the limits recommended by national and international agencies [20,21], indicating an adequate bacteriological quality of the chocolate ice creams for consumption. Similar findings were found for ice creams produced with whey in replacement to milk [30,31].…”

Section: Bacteriological Analysissupporting

confidence: 84%

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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Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Cited by 2 publications

References 16 publications

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

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

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

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