Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite

Detalhes bibliográficos
Autor(a) principal: Endres, Creciana Maria
Data de Publicação: 2021
Outros Autores: Dias, Daniela Vieira Pinto, Dorneles, Edilvane Pinheiro, de Oliveira, Janaína, Cibulski, Rosana da Silva, Pelisser, Crivian
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.
id VERACRUZ-0_4044b243c5c2ca0139def38255abcce1
oai_identifier_str oai:ojs2.ojs.brazilianjournals.com.br:article/32245
network_acronym_str VERACRUZ-0
network_name_str Revista Veras
repository_id_str
spelling 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