Resumen

VARGAS-DIAZ, Sandra et al. Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose-galactose syrup from sweet whey. Rev. Fac. Nac. Agron. Medellín [online]. 2019, vol.72, n.3, pp.8995-9005. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v72n3.76558.

Whey is a dairy industry by-product with an adverse environmental impact; therefore, obtaining sweeteners from it promote a circular economy and is an alternative to mitigate the environmental problems. The aim of this research was to evaluate the effect of different inclusions (10%, 20%, and 30%) of Glucose-Galactose syrup (GGS), obtained from whey, on the physicochemical, sensory, and stability properties of a milk caramel spread. Results showed that the syrup has a significant effect on the techno-functional properties of the final product since it turns into a darker color when the concentrations of syrup increased. Besides, the yield of the product was higher (41.4%), providing a higher volume. In a replacement of 30% GGS, the milk caramel spread at a lower amount of soluble solids achieved a texture similar to the other inclusions. At a sensory level, consumers accepted all formulations with an acceptance higher than 90%. During the storage time (60 d), different evaluated parameters increased.

Palabras clave : Milk caramel spread; Sensory analysis; Sweeteners; Texture; Whey.

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