Resumo

LOPEZ BARON, Francy Nataly; SEPULVEDA VALENCIA, José Uriel  e  RESTREPO MOLINA, Diego Alonso. ESSAY AND FUNCTIONALITY OF A NON FAT MILK SOLIDS SUBSTITUTE IN AN ICE CREAM MIX. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.2, pp.5729-5744. ISSN 0304-2847.

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.

Palavras-chave : Whipping time; rheology; nutrition; food.

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