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

Roberta Barbosa de Meneses, Maria Lúcia Guerra Monteiro, Fabiane Ferreira dos Santos, Maria Helena Miguez da Rocha Leão and Carlos Adam Conte-Junior
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Roberta Barbosa de Meneses: Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia de Alagoas (IFAL), Satuba, Maceió 57120-000, Brazil
Maria Lúcia Guerra Monteiro: Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21949-900, Brazil
Fabiane Ferreira dos Santos: Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21949-900, Brazil
Maria Helena Miguez da Rocha Leão: Escola de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21949-900, Brazil
Carlos Adam Conte-Junior: Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21949-900, Brazil

Sustainability, 2021, vol. 13, issue 3, 1-14

Abstract: 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.

Keywords: ricotta whey; cheese whey; butter whey; dairy dessert; sensory perception; survival analysis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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