Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite
Creciana Maria Endres, Daniela Vieira Pinto Dias, Edilvane Pinheiro Dorneles, Janaína De Oliveira, Rosana da Silva Cibulski, Crivian Pelisser
Abstract
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.