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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| Eará dahkkit: | , , , |
| Materiálatiipa: | article |
| Giella: | spa |
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2017
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| Fáttát: | |
| Liŋkkat: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
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Lasit fáddágilkoriid | _version_ | 1859061243637137408 |
|---|---|
| author | Arteaga Muñoz, José Daniel |
| author2 | Zambrano Espinoza, María Gabriela Loor Saltos, Luvy Jeannette Zambrano Morán, José Ramón Rivera Fernández, Rubén Darío |
| author2_role | author author author author |
| author_facet | Arteaga Muñoz, José Daniel Zambrano Espinoza, María Gabriela Loor Saltos, Luvy Jeannette Zambrano Morán, José Ramón Rivera Fernández, Rubén Darío |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Arteaga Muñoz, José Daniel Zambrano Espinoza, María Gabriela Loor Saltos, Luvy Jeannette Zambrano Morán, José Ramón Rivera Fernández, Rubén Darío |
| dc.date.none.fl_str_mv | 2017-12-29 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/127 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/658 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/659 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 8 Núm. 2 (2017): REVISTA ESPAMCIENCIA 2017; 69-73 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Suero de leche helado lactasa evaluación sensorial buttermilk cream lactase sensory evaluation |
| dc.title.none.fl_str_mv | Sensory characteristics in artisanal ice cream with milk serum Características sensoriales de un helado artesanal elaborado con suero de leche |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_bc784318a253daaf13a4e8535dd88698 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/145 |
| publishDate | 2017 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| spelling | Sensory characteristics in artisanal ice cream with milk serumCaracterísticas sensoriales de un helado artesanal elaborado con suero de lecheArteaga Muñoz, José DanielZambrano Espinoza, María GabrielaLoor Saltos, Luvy JeannetteZambrano Morán, José RamónRivera Fernández, Rubén DaríoSuero de lecheheladolactasaevaluación sensorialbuttermilkcreamlactasesensory evaluation 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. El objetivo fue determinar el porcentaje adecuado de suero de leche en la elaboración de helado tipo artesanal sin que afecte sus propiedades sensoriales. Se estudiaron tres porcentajes de suero de leche: 15, 25 y 35% mediante un diseño completamente al azar con tres réplicas. Se midieron las variables: apariencia, sabor, textura, aroma y calidad general mediante una evaluación sensorial con catadores no entrenados utilizando un test hedónico. Los datos obtenidos se analizaron mediante análisis de varianza y regresión lineal, utilizando el Software SPSS 20. Los resultados demuestran una influencia del suero de leche (p<0,05) en el aroma donde el menor porcentaje (15%) alcanzó el mayor promedio de aroma, el sabor se aproxima a una diferencia significativa (p=0,054) manteniendo el mismo porcentaje de suero el mejor sabor. El análisis de regresión indica una tendencia lineal observando que a medida que aumenta el porcentaje de suero disminuyen las características sensoriales del helado. El suero de leche puede ser utilizado como ingrediente en la elaboración de helado tipo artesanal en concentraciones máximas de 25% para que no afecte las características sensoriales del producto.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2017-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145Revista ESPAMCIENCIA; Vol. 8 Núm. 2 (2017): REVISTA ESPAMCIENCIA 2017; 69-731390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/127https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/658https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145/659info:eu-repo/semantics/openAccess2025-02-25T14:35:07Zoai:ojs.pkp.sfu.ca:article/145Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:35:07Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Sensory characteristics in artisanal ice cream with milk serum Arteaga Muñoz, José Daniel Suero de leche helado lactasa evaluación sensorial buttermilk cream lactase sensory evaluation |
| status_str | publishedVersion |
| title | Sensory characteristics in artisanal ice cream with milk serum |
| title_full | Sensory characteristics in artisanal ice cream with milk serum |
| title_fullStr | Sensory characteristics in artisanal ice cream with milk serum |
| title_full_unstemmed | Sensory characteristics in artisanal ice cream with milk serum |
| title_short | Sensory characteristics in artisanal ice cream with milk serum |
| title_sort | Sensory characteristics in artisanal ice cream with milk serum |
| topic | Suero de leche helado lactasa evaluación sensorial buttermilk cream lactase sensory evaluation |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |