Department of Food, Federal Institute of Education, Science and Technology of Alagoas (IFAL), 57120-000, Maceió, Brazil.
Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, Brazil; Center for Food Analysis (NAL-LADETEC), Federal University of Rio de Janeiro (UFRJ), 21941-598, Rio de Janeiro, Brazil; Department of Food Technology, Fluminense Federal University (UFF), 24220-000, Rio de Janeiro, Brazil.
J Dairy Sci. 2020 Nov;103(11):10022-10035. doi: 10.3168/jds.2020-18330. Epub 2020 Sep 28.
The aim of this study was to evaluate the effect of ricotta whey (RW), cheese whey (CW), and butter whey (BUW) as replacers of whole milk (WM) at different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) in the physicochemical and sensory qualities of ice cream. All formulations, including a commercial sample used as reference, were analyzed for nutritional composition, energy value, pH, titratable acidity (TA), melting behavior, desorption index, instrumental color properties, instrumental hardness, and consumer sensory testing. Overall, the addition of RW, CW, and BUW increased the moisture content, TA, melting rate, and redness (a*) and yellowness (b*) values but decreased the pH, lightness (L*) value, energy value, levels of ash, protein, lipid, and carbohydrate. As exception, CW did not influence the TA, and BUW resulted in lower lipid reduction and in lower hardness changes, and it did not affect the content of ash, protein, and a* and b* values of ice creams. Any ice cream formulation had dietary fibers and a desorption index. Ricotta whey and CW at all ratios and BUW at 25% did not affect overall liking compared with the commercial sample, whereas purchase intention was only decreased by the addition of BUW from 50 to 100%. Ricotta whey at 75 and 100% decreased melting velocity and creaminess, and BUW at 50, 75, and 100% increased hardness, TA, and cream flavor but decreased creaminess, which contributed negatively to overall liking. Therefore, the evaluated dairy by-products, especially RW and CW, have great potential for replacing milk in ice creams.
本研究旨在评估乳清干酪乳清（RW）、奶酪乳清（CW）和黄油乳清（BUW）替代全脂乳（WM）的效果，替代比例分别为 0:100、25:75、50:50、75:25 和 100:0，研究了其对冰淇淋物理化学和感官特性的影响。对所有配方（包括作为参考的商业样品）进行了营养成分、能量值、pH 值、滴定酸度（TA）、融化行为、解吸指数、仪器颜色特性、仪器硬度和消费者感官测试分析。总体而言，RW、CW 和 BUW 的添加增加了水分含量、TA、融化率以及红色（a*）和黄色（b*）值，但降低了 pH 值、亮度（L*）值、能量值、灰分、蛋白质、脂质和碳水化合物含量。例外的是，CW 对 TA 没有影响，BUW 导致脂质减少和硬度变化较小，且不影响冰淇淋中灰分、蛋白质和 a和 b值的含量。任何冰淇淋配方都含有膳食纤维和解吸指数。与商业样品相比，RW 和 CW 以所有比例以及 BUW 以 25%添加均不影响整体喜好，而仅 BUW 添加从 50%增加到 100%时购买意愿降低。RW 以 75%和 100%添加降低了融化速度和奶油感，而 BUW 以 50%、75%和 100%添加增加了硬度、TA 和奶油味，但降低了奶油感，对整体喜好产生负面影响。因此，评估的乳制品副产物，尤其是 RW 和 CW，具有在冰淇淋中替代牛奶的巨大潜力。
