Ortiz Alemán, Carlos I.

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    Propiedades fisico-quimicas de un postre congelado elaborado con suero de leche
    (2013) Ortiz Alemán, Carlos I.; Ponce de León González, Leyda; College of Agricultural Sciences; Pérez, Fernando; Plaza, María; Negrón, Edna; Department of Food Science and Technology; Vélez, Ana
    This project evaluated the physical and chemical properties during storage of a frozen dessert made from acid whey in order to provide an added value to the acid whey, as it is a waste and an environmental pollutant. Six formulations were elaborated, three with neutralized acid whey and three with milk (control), with variations in the amount of butterfat (3%, 7% and 10%). Maltodextrin was used as a fat substitute for the formulations with 3% and 7% fat. The formulations of frozen desserts with neutralized acid whey resulted with lower pH than milk formulations because the acid whey was neutralized to pH 6.5. In the composition, the formulations made of acid whey had less protein percent than milk formulations but had more lactose and ash. In general, acid whey formulations didn’t have significant difference between them for hardness and adhesiveness during storage. In contrast the hardness and adhesiveness of milk formulations increased during storage with significant differences between percent of fat. Formulations with maltodextrin didn’t show resistance to melt, increasing the melting rate as fat reduces. Formulations with 3% fat had the least resistance to melting, without differences between storage, melting almost 90% of their weight for milk formulations and 80% of whey formulations in 60 minutes. In the sensory analysis, panelists preferred the flavor of the formulations with the larger amount of fat (Milk 10% fat and whey 10% fat), although they found flavors for all of the formulations “just right” except for the formulation of 3% fat whey. In texture, the panelists preferred the whey formulations with 7% and 10% fat. This study demonstrates the ability of using acid whey to formulate a frozen dessert with similar properties of a regular ice cream and the use of maltodextrin as fat substitute to formulate a reduced and low fat ice cream with good properties.