Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Veras |
Texto Completo: | https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/32245 |
Resumo: | Whey is a by-product of the cheese industry, and generates a high cost for its correct disposal, because it is produced in large volume by companies during cheese production. It is necessary to seek alternatives for the addition of this by-product in food, in order to nutritionally improve poorly nutritious foods. The objective of the work is to add whey in an ice cream formulation. The addition of whey to ice cream becomes an option to link these concepts and nutritionally improve a product that is widely consumed in Brazil, especially by children. Thus, three formulations were developed, the standard formulation without the addition of whey, formulation two with 25% and formulation three with 50% addition of whey, respectively. Sensory analysis was also performed to assess consumer preference. The results were positive, and formulation two with the addition of 50% whey was the one with the best acceptability. Thus, it can be stated that whey can be applied to ice cream formulations, becoming an alternative for the optimization of this by-product. |
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Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leiteIce creamWheySensory evaluationWhey is a by-product of the cheese industry, and generates a high cost for its correct disposal, because it is produced in large volume by companies during cheese production. It is necessary to seek alternatives for the addition of this by-product in food, in order to nutritionally improve poorly nutritious foods. The objective of the work is to add whey in an ice cream formulation. The addition of whey to ice cream becomes an option to link these concepts and nutritionally improve a product that is widely consumed in Brazil, especially by children. Thus, three formulations were developed, the standard formulation without the addition of whey, formulation two with 25% and formulation three with 50% addition of whey, respectively. Sensory analysis was also performed to assess consumer preference. The results were positive, and formulation two with the addition of 50% whey was the one with the best acceptability. Thus, it can be stated that whey can be applied to ice cream formulations, becoming an alternative for the optimization of this by-product.Brazilian Journals Publicações de Periódicos e Editora Ltda.2021-07-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/3224510.34117/bjdv7n7-012Brazilian Journal of Development; Vol. 7 No. 7 (2021); 65352-65359Brazilian Journal of Development; Vol. 7 Núm. 7 (2021); 65352-65359Brazilian Journal of Development; v. 7 n. 7 (2021); 65352-653592525-8761reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZenghttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/32245/pdfCopyright (c) 2021 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessEndres, Creciana MariaDias, Daniela Vieira PintoDorneles, Edilvane Pinheirode Oliveira, JanaínaCibulski, Rosana da SilvaPelisser, Crivian2021-09-14T13:00:35Zoai:ojs2.ojs.brazilianjournals.com.br:article/32245Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:17:02.713319Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false |
dc.title.none.fl_str_mv |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
title |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
spellingShingle |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite Endres, Creciana Maria Ice cream Whey Sensory evaluation |
title_short |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
title_full |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
title_fullStr |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
title_full_unstemmed |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
title_sort |
Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite |
author |
Endres, Creciana Maria |
author_facet |
Endres, Creciana Maria Dias, Daniela Vieira Pinto Dorneles, Edilvane Pinheiro de Oliveira, Janaína Cibulski, Rosana da Silva Pelisser, Crivian |
author_role |
author |
author2 |
Dias, Daniela Vieira Pinto Dorneles, Edilvane Pinheiro de Oliveira, Janaína Cibulski, Rosana da Silva Pelisser, Crivian |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Endres, Creciana Maria Dias, Daniela Vieira Pinto Dorneles, Edilvane Pinheiro de Oliveira, Janaína Cibulski, Rosana da Silva Pelisser, Crivian |
dc.subject.por.fl_str_mv |
Ice cream Whey Sensory evaluation |
topic |
Ice cream Whey Sensory evaluation |
description |
Whey is a by-product of the cheese industry, and generates a high cost for its correct disposal, because it is produced in large volume by companies during cheese production. It is necessary to seek alternatives for the addition of this by-product in food, in order to nutritionally improve poorly nutritious foods. The objective of the work is to add whey in an ice cream formulation. The addition of whey to ice cream becomes an option to link these concepts and nutritionally improve a product that is widely consumed in Brazil, especially by children. Thus, three formulations were developed, the standard formulation without the addition of whey, formulation two with 25% and formulation three with 50% addition of whey, respectively. Sensory analysis was also performed to assess consumer preference. The results were positive, and formulation two with the addition of 50% whey was the one with the best acceptability. Thus, it can be stated that whey can be applied to ice cream formulations, becoming an alternative for the optimization of this by-product. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/32245 10.34117/bjdv7n7-012 |
url |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/32245 |
identifier_str_mv |
10.34117/bjdv7n7-012 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/32245/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Brazilian Journal of Development info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Brazilian Journal of Development |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
dc.source.none.fl_str_mv |
Brazilian Journal of Development; Vol. 7 No. 7 (2021); 65352-65359 Brazilian Journal of Development; Vol. 7 Núm. 7 (2021); 65352-65359 Brazilian Journal of Development; v. 7 n. 7 (2021); 65352-65359 2525-8761 reponame:Revista Veras instname:Instituto Superior de Educação Vera Cruz (VeraCruz) instacron:VERACRUZ |
instname_str |
Instituto Superior de Educação Vera Cruz (VeraCruz) |
instacron_str |
VERACRUZ |
institution |
VERACRUZ |
reponame_str |
Revista Veras |
collection |
Revista Veras |
repository.name.fl_str_mv |
Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz) |
repository.mail.fl_str_mv |
||revistaveras@veracruz.edu.br |
_version_ |
1813645543200522240 |