Publicado

2019-01-01

Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream

Influencia de la formulación en las propiedades termofísicas y parámetros de calidad de un helado de crema de leche

DOI:

https://doi.org/10.15446/dyna.v86n208.72603

Palabras clave:

thermal properties, stevia, whey, mixture design. (en)
propiedades térmicas, estevia, suero, diseño de mezcla. (es)

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Autores/as

Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product.

Se evaluaron las propiedades termofísicas y los parámetros de calidad de un helado de vainilla en función de la formulación. La sacarosa se sustituyó por edulcorantes alternativos, y se usó lactosuero en polvo para ajustar el contenido sólido lácteos no grasos. Se aplicó un diseño de mezcla para cuatro ingredientes (sacarosa, fructosa, estevia y suero en polvo). La composición del helado se correlacionó con las propiedades termofísicas (densidad, viscosidad, capacidad de calor, difusividad térmica y conductividad térmica). Se determinó la formulación óptima, basada en los parámetros de calidad (tiempo de caída de primera gota, el tiempo de derretimiento y overrun). Además, los parámetros de calidad se correlacionaron con las propiedades térmicas. El lactosuero en polvo evidenció un efecto positivo sobre las variables medidas, mejorando los parámetros de calidad. La mejor formulación fue 12.1782% de suero de leche en polvo y 0.0218% de estevia. No se encontraron diferencias sensoriales significativas entre esta formulación y una muestra comercial de helado. La sacarosa fue reemplazada por la estevia y el suero en polvo en el producto final.

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Cómo citar

IEEE

[1]
L. F. Zambrano-Mayorga, J. S. Ramírez-Navas, y C. I. Ochoa-Martínez, «Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream», DYNA, vol. 86, n.º 208, pp. 117–125, ene. 2019.

ACM

[1]
Zambrano-Mayorga, L.F., Ramírez-Navas, J.S. y Ochoa-Martínez, C.I. 2019. Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. DYNA. 86, 208 (ene. 2019), 117–125. DOI:https://doi.org/10.15446/dyna.v86n208.72603.

ACS

(1)
Zambrano-Mayorga, L. F.; Ramírez-Navas, J. S.; Ochoa-Martínez, C. I. Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. DYNA 2019, 86, 117-125.

APA

Zambrano-Mayorga, L. F., Ramírez-Navas, J. S., & Ochoa-Martínez, C. I. (2019). Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. DYNA, 86(208), 117–125. https://doi.org/10.15446/dyna.v86n208.72603

ABNT

ZAMBRANO-MAYORGA, L. F.; RAMÍREZ-NAVAS, J. S.; OCHOA-MARTÍNEZ, C. I. Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. DYNA, [S. l.], v. 86, n. 208, p. 117–125, 2019. DOI: 10.15446/dyna.v86n208.72603. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/72603. Acesso em: 19 ago. 2022.

Chicago

Zambrano-Mayorga, Luis Felipe, Juan Sebastian Ramírez-Navas, y Claudia Isabel Ochoa-Martínez. 2019. «Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream». DYNA 86 (208):117-25. https://doi.org/10.15446/dyna.v86n208.72603.

Harvard

Zambrano-Mayorga, L. F., Ramírez-Navas, J. S. y Ochoa-Martínez, C. I. (2019) «Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream», DYNA, 86(208), pp. 117–125. doi: 10.15446/dyna.v86n208.72603.

MLA

Zambrano-Mayorga, L. F., J. S. Ramírez-Navas, y C. I. Ochoa-Martínez. «Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream». DYNA, vol. 86, n.º 208, enero de 2019, pp. 117-25, doi:10.15446/dyna.v86n208.72603.

Turabian

Zambrano-Mayorga, Luis Felipe, Juan Sebastian Ramírez-Navas, y Claudia Isabel Ochoa-Martínez. «Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream». DYNA 86, no. 208 (enero 1, 2019): 117–125. Accedido agosto 19, 2022. https://revistas.unal.edu.co/index.php/dyna/article/view/72603.

Vancouver

1.
Zambrano-Mayorga LF, Ramírez-Navas JS, Ochoa-Martínez CI. Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. DYNA [Internet]. 1 de enero de 2019 [citado 19 de agosto de 2022];86(208):117-25. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/72603

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