Revista Facultad Nacional de Agronomía Medellín (Dec 2010)
ENSAYO Y FUNCIONALIDAD DE UN SUSTITUYENTE DE SÓLIDOS NO GRASOS LÁCTEOS EN UNA MEZCLA PARA HELADO ESSAY AND FUNCTIONALITY OF A NON FAT MILK SOLIDS SUBSTITUTE IN AN ICE CREAM MIX
Abstract
Este estudio tuvo como objeto ensayar y evaluar la influencia de dos formulaciones de sólidos no grasos lácteos (F1 y F2), sobre las características fisicoquímicas de mezclas de helado. Mediante criterios bromatológicos (contenido de proteína) se seleccionó la formulación F1, ya que una prueba sensorial que se aplicó simultáneamente, no aportó diferencias entre ambas formulaciones. Posteriormente se usaron tres niveles de la mezcla escogida, sustituyendo 20% (T2), el 40% (T3) y el 60% (T4), de los sólidos no grasos lácteos de la formulación, a los cuales se les realizaron pruebas de calidad física, química y sensorial, comparándolos contra una mezcla testigo sin sustitución (T1). El valor de viscosidad de los tratamientos, varió en un intervalo 398,7 cP a 1108,6 cP a una temperatura de 4 °C, siendo este aumento directamente proporcional al porcentaje de sustitución. Los valores de acidez titulable de la mezcla oscilaron entre 0,17% a 0,12% con un valor más alto (P This study was designed to test and evaluate the influence of two non fat milk solids formulations F1 and F2 on the physicochemical characteristics of ice cream mixes. By bromatological analysis (protein content), formulation F1 was selected, since a sensory test that was applied simultaneously, did not provide differences between the two formulations. Later, three levels of the chosen mixture were used, replacing 20% (T2), 40% (T3) and 60% (T4) of the non fat milk solids in the formulation, to which physical, chemical and sensorial quality tests were conducted and were compared against a control mixture without replacement (T1). The viscosity value of the treatments differ between 398.7 cP to 1108.6 cP at 4 °C, being this increase directly proportional to the percentage of substitution. The ice cream values for acidity were in a range of 0.17% to 0.12% with a highest value (P <0.05) for T1. Treatment T3 presented the following results: pH 6.84; P 542.2 mg/kg; Ca 717.2 mg/kg; ashes 0.7%; protein 2.5% and fat 14.3%; which are within acceptable parameters for the preparation of mixtures according to colombian law. It is determined while the non fat milk solids substitution percentage is increased, the percentage of protein and the percentage of melting rate diminished. According with this study, the non fat milk solids substitution of 40% over the ice cream mix, presented the best physicochemical characteristics.
