Rodríguez-Rivera, Arnaldo J.

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    Propiedades físico-químicas de un postre congelado elaborado con aislado de suero de leche
    (2017) Rodríguez-Rivera, Arnaldo J.; Ponce de León-González, Leyda; College of Agricultural Sciences; Orellana, Lynette; Plaza, María; Department of Food Science and Technology; Vicente, Nancy V.
    The physicochemical characteristics of a milk and whey protein isolate (WPI) frozen dessert were evaluated, with the purpose of obtaining a product with a higher protein content. Whey is considered a waste in the cheese industry, even though it has beneficial characteristics such as low fat and sugar and a high protein content, characteristics that are appealing to a certain part of the population. Three test samples were developed which only had a change in the content of non-fat solids using WPI, (0.25, 0.50 and 0.75 lb. WPI per lot or 5%, 6% y 7% WPI respectively). It was determined that experimental frozen desserts have a higher protein content and less fat than the control group, which was made with milk and powdered milk solids. Also, there was a significant difference in the melting time for the experimental samples, which did not melt during testing, due to the use of whey proteins and gums as ingredients that may have developed of a thermoset polymer, which also affected the organoleptic characteristics. Thereby, obtaining lower hardness as the amount of concentrated WPI was increased. The pH increased as the amount of WPI was increased. The overrun exhibited a unimoidal typed curve where a peak overrun is observed on WPI 0.50 lb. per batch and decreases with increasing WPI to 0.75 lb. per batch. It was observed that the WPI on the batch went higher, the viscosity of the experimental sample increased and the hardness of the frozen dessert decreased. As part of sensory analysis, panelists determined that the organoleptic characteristics of the product with 0.25 lb. WPI per batch were the most enjoyable, for both texture-taste and acceptability tests. Abbreviation: Whey Protein Isolate: WPI