EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT

Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk...

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Autores principales:	Francy LÓPEZ M.Sc., José U. SEPÚLVEDA V. M.Sc.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Replacements Nonfat milk solids Melting Freezing point Whipping time. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/eb20856c76ca453f8491a2b10ee8c7c8
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spelling	oai:doaj.org-article:eb20856c76ca453f8491a2b10ee8c7c82021-11-19T04:12:50ZEVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT0121-40042145-2660https://doaj.org/article/eb20856c76ca453f8491a2b10ee8c7c82012-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10858https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk, these raw materials are relatively expensive, so it has increased the interest of using different substituents of non-fat milk solids (NFMS) without affecting the nutritional and sensory quality of ice cream, which comply with national legislation and represent a lower price to make them. Objectives: This study aimed to implement and evaluate a NFMS formulation for applying in ice cream mixes. Methods: the formulation (F1 substitute), was applied at different rates (20, 40, 60%) in mixtures of ice cream and was compared to a control without replacement. The physicochemical properties that were investigated included the mix viscosity, acidity, ph, mineral content (calcium and phosphorus), protein, ash, fat and total solids. In the ice cream was determined freezing, melting, overrun, whipping ability and sensory evaluation. For the study of the data was used Statgraphics 5.0 and the experimental design was a randomized complete block model with multiple range test of Duncan. Results: The results show that the viscosity value of the treatment, varies in a range of 398.7 to 1108.6 cp at a temperature of 4 °C, being higher for T4 (higher percentage of substitution). The titratable acidity values of the ice cream mixture ranged from 0.17% to 0.12% with a higher (P Francy LÓPEZ M.Sc.José U. SEPÚLVEDA V. M.Sc.Universidad de AntioquiaarticleReplacementsNonfat milk solidsMeltingFreezing pointWhipping time.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 2 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Replacements Nonfat milk solids Melting Freezing point Whipping time. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Replacements Nonfat milk solids Melting Freezing point Whipping time. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Francy LÓPEZ M.Sc. José U. SEPÚLVEDA V. M.Sc. EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
description	Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk, these raw materials are relatively expensive, so it has increased the interest of using different substituents of non-fat milk solids (NFMS) without affecting the nutritional and sensory quality of ice cream, which comply with national legislation and represent a lower price to make them. Objectives: This study aimed to implement and evaluate a NFMS formulation for applying in ice cream mixes. Methods: the formulation (F1 substitute), was applied at different rates (20, 40, 60%) in mixtures of ice cream and was compared to a control without replacement. The physicochemical properties that were investigated included the mix viscosity, acidity, ph, mineral content (calcium and phosphorus), protein, ash, fat and total solids. In the ice cream was determined freezing, melting, overrun, whipping ability and sensory evaluation. For the study of the data was used Statgraphics 5.0 and the experimental design was a randomized complete block model with multiple range test of Duncan. Results: The results show that the viscosity value of the treatment, varies in a range of 398.7 to 1108.6 cp at a temperature of 4 °C, being higher for T4 (higher percentage of substitution). The titratable acidity values of the ice cream mixture ranged from 0.17% to 0.12% with a higher (P
format	article
author	Francy LÓPEZ M.Sc. José U. SEPÚLVEDA V. M.Sc.
author_facet	Francy LÓPEZ M.Sc. José U. SEPÚLVEDA V. M.Sc.
author_sort	Francy LÓPEZ M.Sc.
title	EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
title_short	EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
title_full	EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
title_fullStr	EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
title_full_unstemmed	EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
title_sort	evaluation of non fat solids substitutes (nsl) in a hard dairy ice cream mix with vegetable fat
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/eb20856c76ca453f8491a2b10ee8c7c8
work_keys_str_mv	AT francylopezmsc evaluationofnonfatsolidssubstitutesnslinaharddairyicecreammixwithvegetablefat AT joseusepulvedavmsc evaluationofnonfatsolidssubstitutesnslinaharddairyicecreammixwithvegetablefat
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EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT

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