<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532019000100117</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v86n208.72603</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influencia de la formulación en las propiedades termofísicas y parámetros de calidad de un helado de crema de leche]]></article-title>
<article-title xml:lang="es"><![CDATA[Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zambrano-Mayorga]]></surname>
<given-names><![CDATA[Luis F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[Juan Sebastián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ochoa-Martínez]]></surname>
<given-names><![CDATA[Claudia I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Department of Food Engineering GIPAB]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Santiago de Cali Department of Chemistry GIEMA]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<volume>86</volume>
<numero>208</numero>
<fpage>117</fpage>
<lpage>125</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532019000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532019000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532019000100117&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen 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.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[thermal properties]]></kwd>
<kwd lng="en"><![CDATA[stevia]]></kwd>
<kwd lng="en"><![CDATA[whey]]></kwd>
<kwd lng="en"><![CDATA[mixture design]]></kwd>
<kwd lng="es"><![CDATA[propiedades térmicas]]></kwd>
<kwd lng="es"><![CDATA[estevia]]></kwd>
<kwd lng="es"><![CDATA[suero]]></kwd>
<kwd lng="es"><![CDATA[diseño de mezcla]]></kwd>
</kwd-group>
</article-meta>
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