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dc.contributor.advisorPonce de León-González, Leyda
dc.contributor.authorOrtiz-Alemán, Carlos I.
dc.date.accessioned2018-11-17T17:06:57Z
dc.date.available2018-11-17T17:06:57Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1320
dc.description.abstractThis 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.
dc.description.abstractSe evaluaron las propiedades físico-químicas durante el almacenamiento de un postre congelado elaborado con suero ácido con el propósito de brindarle un valor agregado al suero, ya que es un desecho y un contaminante ambiental. Se elaboraron seis formulaciones, tres de suero ácido neutralizado y tres de leche (controles), con variaciones en la cantidad de grasa láctea (3%, 7% y 10%). Se estudió el uso de maltodextrina como sustituto de grasa para las formulaciones 3% y 7% grasa. Las formulaciones del postre congelado con suero ácido neutralizado resultaron con menor pH a la muestras con leche, debido a que se neutralizó el suero ácido a pH 6.5. En la composición se encontró que las formulaciones con suero tenían menor cantidad de proteína que las formulaciones con leche, pero tenían una mayor cantidad de lactosa y de ceniza. En general las formulaciones a base de suero no tuvieron diferencia en la dureza y adhesividad durante el almacenamiento. En cambio, en las formulaciones de leche, la dureza y la adhesividad aumentaron durante el almacenamiento teniendo diferencias entre las cantidades de grasa. La maltodextrina no mostró resistencia a derretir, ocasionando que, a medida que disminuyera la grasa, más rápido derretía el postre congelado. La formulaciones de 3% grasa tuvieron la menor resistencia a derretir en todos los almacenamientos, derritiéndose un 90% con leche y un 80% con suero a los 60 minutos. En el análisis sensorial, los panelistas prefirieron el sabor de las formulaciones con más grasa (10% grasa) en suero y leche, aunque encontraron todas las formulaciones con un sabor justo excepto la formulación de suero 3%. En la textura prefirieron las formulaciones de suero 7 y 10% grasa. Este estudio demostró la posibilidad de usar suero ácido para formular un postre congelado con propiedades parecidas a un mantecado regular y el uso de maltodextrina como sustituto de grasa para formular un postre congelado reducido o bajo en grasa.
dc.language.isoesen_US
dc.subjectLecheen_US
dc.subjectPostreen_US
dc.subjectCongeladoen_US
dc.titlePropiedades fisico-quimicas de un postre congelado elaborado con suero de lecheen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2013 Carlos Iván Ortiz Alemán.en_US
dc.contributor.committeePérez, Fernando
dc.contributor.committeePlaza, María
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeVélez, Ana
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterFallen_US
dc.description.graduationYear2013en_US


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