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Production and physico-chemical characterization of functional ice cream with whey and buttermilk powder.

A. F. Cruz

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06-22-2020

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Abstract:

M49
Production and physico-chemical characterization of functional ice cream with whey and buttermilk powder.
A. F. Cruz*1, R. T. Pfrimer2, L. Damasceno2, D. S. Fernandes2, L. A. F. Silva1, E. S. Nicolau2, C. Gebara2. 1School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Goi�s, Brazil, 2Food Research Center, School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Goi�s, Brazil.

Consumers have sought healthier foods, with less chemical substances, fat, and sugar content. Natural ingredients are attractive for ice cream production, especially when it reduces thickeners and stabilizers. The use of dairy coproducts, such as whey and buttermilk, as ingredients in the manufacture of food products, is already a worldwide reality. Its use on dairy foods giving a sustainable destination to these coproducts, valuing the environmental appeal. For ice cream production, whey and buttermilk powder can be used due to their high protein content, excellent technological and nutritional characteristics. This work aimed to develop and characterize ice creams produced with whey and buttermilk powder. Formulations were produced with concentrations of whey and buttermilk between 5 and 15%, concentration of milk/cream between 70 and 90%, 10% of sugar, and 1% of emulsifier. The ice cream mix was pasteurized for 70�C for 30 min, and then churn it with the ice cream machine for 80 min. After that, the ice creams were stored at −18�C. Physico-chemical characterization was done by official methods, and results were evaluated by ANOVA and Tukey test (P < 0.05) for mean comparison. They presented pH between 6.24 and 6.50, acidity between 0.19 and 0.47 g acid lactic/100 g, moisture between 53.67 and 67.93%, ash between 0.92 and 1.69%; lipids between 8.94 and 9.89%, and lactose content between 7.85 and 18.09%. The results of colorimetry were lightness (L*) between 75.63 and 79.53, a* parameter between −0.80 and −1.73, b* parameter between +10.65 and +14.83. The formulation with higher contents of whey and buttermilk presented higher acidity, ash, lactose content, and trend to yellow color (+b*). The ice cream with a lower concentration of whey and buttermilk presented higher pH, moisture, lipids, lightness, and trend to green color (−a*). Ice cream production using whey and buttermilk is an innovative and viable alternative for the dairy industry, being able to bring technological benefits to the final product and benefits to the consumer's health.

Keywords: dairy products, functionality, innovative product.