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

Meneses, Roberta Barbosa de ; Monteiro, Maria Lúcia Guerra ; Santos, Fabiane Ferreira dos ; Leão, Maria Helena Miguez da Rocha ; Conte-Junior, Carlos Adam

Sustainability, 2021-02, Vol.13 (3), p.1531 [Periódico revisado por pares]

Basel: MDPI AG

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Título:
Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream
Autor: Meneses, Roberta Barbosa de ; Monteiro, Maria Lúcia Guerra ; Santos, Fabiane Ferreira dos ; Leão, Maria Helena Miguez da Rocha ; Conte-Junior, Carlos Adam
Assuntos: Aroma ; By products ; Byproducts ; Chocolate ; Consumers ; Consumption ; Dairy industry ; Dairy products ; Flavor ; Ice cream ; Ingredients ; Mathematical functions ; Milk ; Principal components analysis ; Questionnaires ; Sensory evaluation ; Sensory perception ; Sensory properties ; Sociodemographics ; Survival ; Survival analysis ; Sustainability ; Sweetness ; Whey
É parte de: Sustainability, 2021-02, Vol.13 (3), p.1531
Descrição: 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.
Editor: Basel: MDPI AG
Idioma: Inglês

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

Meneses, Roberta Barbosa de ; Monteiro, Maria Lúcia Guerra ; Santos, Fabiane Ferreira dos ; Leão, Maria Helena Miguez da Rocha ; Conte-Junior, Carlos Adam

Basel: MDPI AG

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