Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.
Fecha
2015
Tipo
artículo original
Autores
Chacón Villalobos, Alejandro
Pineda Castro, María Lourdes
Jiménez Goebel, Cristina
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Costa Rica
Resumen
Descripción
El objetivo del presente trabajo fue determinar el efecto de la proporción de leche caprina y bovina sobre las características sensoriales y fisicoquímicas del helado saborizado con grasa vegetal. En Costa Rica, en el año 2010, se evaluó el efecto de tres porcentajes de inclusión de leche (100% cabra, 100% vaca y mezcla 50%:50%) y de diferentes sabores (fresa, topping de fresa y vainilla) sobre el aireamiento, textura, derretimiento, color y aceptación de helados con grasa vegetal. Ningún parámetro dependió del tipo de leche (p>0,05), mientras el aireamiento varió entre lotes (p<0,05). Existió una interacción sabor*tipo de leche para el derretimiento, dureza y pH, atribuibles a la adición de topping. En la medición colorimétrica hubo efecto significativo de las variables L*, a* y C* del sistema CIE sobre la variable sabor (p<0,05), y una interacción tipo de leche*sabor para b* y °h (matiz o tono); fue atribuida al topping y los colorantes. La grasa vegetal y el topping aumentaron el contenido de sólidos totales en la mixtura, asociándose esto a un índice de aireación menor, a un bajo tiempo de derretimiento y mayor firmeza. Un análisis de conglomerados del agrado sensorial diferenció tres grupos: el 1 (15,25%) que gustó de todos los productos, el 2 (62,71%) que gustó medianamente de todos ellos, y el 3 (22,03%) que no manifestó agrado o desagrado. Los grupos 2 y 3 mostraron mayor agrado por productos con topping. Tanto los resultados obtenidos en el panel sensorial, como las caracterizaciones físico-químicas e instrumentales, muestran que el tipo de leche utilizada en la elaboración de helados no fue un factor determinante, por lo que puede ser factible elaborar helados con leche de cabra y obtener un producto de calidad y buena aceptación.
The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50%) were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla) on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05), while overrun varied between batches (p<0.05). There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05), and an interaction type of milk*flavor for parameters b* and °h (tint or hue) was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%), which liked all products, group 2 (62.71%) that moderately liked them all, and group 3 (22.03%) who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.
The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50%) were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla) on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05), while overrun varied between batches (p<0.05). There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05), and an interaction type of milk*flavor for parameters b* and °h (tint or hue) was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%), which liked all products, group 2 (62.71%) that moderately liked them all, and group 3 (22.03%) who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.