Resumen

IGLESIAS-GUEVARA, Dairon; CASARIEGO-ANO, Alicia; ARENCIBIA-SANCHEZ, José Ariel  y  MOSQUERA-MILIAN, Eddy. Formulation of a dairy dessert with the addition of whey proteins. RTQ [online]. 2024, vol.44, n.2, pp. 318-333.  Epub 30-Mayo-2024. ISSN 2224-6185.

Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an I-Optimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33.21%; 0.158% xanthan gum, 4.43 starch, 46% water and 16.2% sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent.

Palabras clave : dairy dessert; whey; cottage cheese; sensory evaluation.

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