Sensory characteristics in artisanal ice cream with milk serum
The aim of the research was to evaluate the whey percentage in elaboration artisan ice cream. 15%, 25% and 35% whey were studied using a completely random design with three replications. Sensory variables were measured: appearance, taste, texture, aroma and overall quality by sensory evaluation with...
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| その他の著者: | , , , |
| フォーマット: | article |
| 言語: | spa |
| 出版事項: |
2017
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| オンライン･アクセス: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
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タグ追加 | 要約: | The aim of the research was to evaluate the whey percentage in elaboration artisan ice cream. 15%, 25% and 35% whey were studied using a completely random design with three replications. Sensory variables were measured: appearance, taste, texture, aroma and overall quality by sensory evaluation with non-trained panelists using a hedoni test. The data were analyzed by analysis of variance and linear regression using SPSS Software 20. The results demonstrate an influence of whey (p<0.05) in the aroma where the lowest percentage (15%) reached higher average, taste approaches a significant difference (p= 0.054) the same whey percentage reached the best flavor. Regression analysis shows a linear trend where increasing the whey percentage decreases the sensory properties of ice cream. The whey can be used as an ingredient in the manufacture of artisan ice cream in limited concentrations to not affect the sensory characteristics of the product. |
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