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

Roberta Barbosa De Meneses,Carlos Adam Conte-Junior,Maria Lúcia Guerra Monteiro,Maria Helena Miguez Da Rocha Leão,Fabiane Ferreira Dos Santos

doi:10.3390/su13031531

Roberta Barbosa De Meneses, Carlos Adam Conte-Junior + Show 3 more

Open Access

https://doi.org/10.3390/su13031531

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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.

Highlights

ricotta whey (RW) at 75% and 100% in replacement to whole milk (WM) compromised the overall liking by inc the chocolate flavor and melting velocity
Based on the different sensory methodologies and statistical tools used in this study, the addition of certain RW, cheese whey (CW), and butter whey (BW) levels decreased some quality attributes of chocolate ice creams, which could represent limiting factors for using these dairy byproducts
RW at 75% and 100% in replacement to WM compromised the overall liking by increasing the chocolate flavor and melting velocity

Summary

Introduction

Ice cream is one of the most popular desserts worldwide, and its global consumption is about 2 L per person per year [1]. This dairy dessert is a physicochemical complex containing air bubbles, which are dispersed in the continuous phase and have a structure and a texture generated and affected by freezing, usually linked to the type and quantity of ingredients [2]. Cow milk is the main ingredient used for the production of commonly consumed ice cream and, it has a large number of high-quality nutrients (e.g., protein, vitamins and minerals) to human health; milk lipids have been associated to increased cholesterol levels in the blood [1,3]

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