Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103293
Type: Artigo
Title: Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino
Title Alternative: Ice-cream sensory evaluation formulated with product of acid bovine milk serum
Author: Silva, Karla
Bolini, Helena Maria André
Abstract: Whey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream samples were made with a mix composition of 2.5% milk fat, 18.3% sucrose, 2.3% egg yolk solids, 0.3% stabilizer-emulsifier and vanilla flavor. Standard ice cream (P) was formulated with 10.09% of dry skim milk. Other four mixture were repared with dry acid whey product (SAP) replacing dry skim milk in 100, 80, 60 e 30% levels. Evaluation of effect for using SAP, to total or partial replace of dry skim milk, was done by sweet taste sensory test. There was no statically significative difference (p≤0.5) between samples for sweet taste. There was good panelists acceptance for 60 and 30% substitutions levels. © 2006 SBCTA.
O soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este Artigoapresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P) foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP), substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (p≤0,5) entre as amostras quanto ao gosto doce avaliado. Houve boa aceitação dos provadores nos níveis de 60 e 30% em substituição
metadata.dc.description.abstractalternative: Whey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream samples were made with a mix composition of 2.5% milk fat, 18.3% sucrose, 2.3% egg yolk solids, 0.3% stabilizer-emulsifier and vanilla flavor. Standard ice cream (P) was formulated with 10.09% of dry skim milk. Other four mixture were repared with dry acid whey product (SAP) replacing dry skim milk in 100, 80, 60 e 30% levels. Evaluation of effect for using SAP, to total or partial replace of dry skim milk, was done by sweet taste sensory test. There was no statically significative difference (p≤0.5) between samples for sweet taste. There was good panelists acceptance for 60 and 30% substitutions levels
Subject: Sorvetes, gelados, etc
Tecnologia
Sobremesas
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: Ciencia E Tecnologia De Alimentos. , v. 26, n. 1, p. 116 - 122, 2006.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612006000100020
Address: http://www.scielo.br/scielo.php?pid=S0101-20612006000100020&script=sci_abstract&tlng=pt
Date Issue: 2006
Appears in Collections:FEA - Artigos e Outros Documentos

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