Effect of partial substitution of milk by whey on the sensory and physicochemical characteristics of quinoa ice cream

Abstract

In the present research work, the objective was to evaluate the effect of partial substitution of milk by whey in the sensory and physicochemical characteristics of quinoa ice cream. Four formulations with different concentrations of whey (0, 25, 75 and 100%) were made. The sensory analysis of the formulations was carried out with 31 panelists using a five-point hedonic scale that allowed the taste, aroma, color, and sweetness of the ice cream to be evaluated. The physicochemical characteristics of the formulation that obtained the highest score in the sensory analysis were evaluated for 40 days. The characteristics consisted of the determination of acidity, pH, soluble solids content and overrun percentage. A statistical analysis was performed to evaluate the means and statistical significance of sensory and physicochemical characteristics. The F1 formulation obtained the highest score in the perception of taste, aroma and color, compared to the control formulation F0 (p <0.05). The 40-day storage of ice cream with 25% whey and 75% milk (F1), showed an increase in acidity and pH, and a decrease in the percentage of overrun. The content of soluble solids remained constant from day 10. In conclusion, whey can be a substitute for milk in the elaboration of ice cream at a level of 25%, improving the taste and aroma of the product, also of nutritional quality, since it has a higher protein content than milk.