Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream
Influência de subprodutos lácteos no perfil de ácidos graxos, características tecnológicas e sensoriais de sorvete
DOI:
https://doi.org/10.53660/CLM-1132-23D07Palavras-chave:
Pollution, Reutilization, Ice cream, LipidsResumo
The aim of this work was to evaluate the effect of the application of ricotta whey, cheese whey, and butter whey on the fatty acid profile, physical characteristics, sensory attributes, and in the intention to buy ice creams. The formulations of the ice cream differed only regarding the type of whey. A control sample (with milk) was also analyzed. A considerable decrease in the lipid fraction was observed, allowing to classify all the samples with different wheys as light. The fatty acid profile was similar among the formulations, with a prevalence of saturated fatty acids, followed by monounsaturated and polyunsaturated ones, in which the ice cream with cheese whey had the lowest level of polyunsaturation. The indexes of nutritional quality of lipids presented values similar to those of other dairy products. In general, the hardness and resistance to melting were also not influenced by the addition of different wheys in the ice cream. In addition, all samples had high acceptance rates and most consumers said they would buy the ice cream. Therefore, it is evident the high potential in the application of the different dairy wheys as an important alternative in the reduction of lipids in ice creams without compromising their technological and sensory quality.
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