Development, physicochemical parameters and sensory evaluation of dairy dessert prepared with whey cheese and gums

Abstract

Cheese whey is a byproduct of the dairy industry of high organic load, which if considered as waste must be sent to the treatment plant effluent, before disposal in water bodies. However whey proteins exhibit excellent nutritional quality. The production of a dairy dessert using cheese whey is an alternative use of this waste in order to add value and reduce business costs. Therefore, the objective of this study was to develop and evaluate the physicochemical, rheological and sensory characteristics of different strawberry flavor formulations of dairy dessert prepared with cheese whey and gums. Formulations were prepared with different concentrations of gums, such as xanthan, carrageenan, guar and pectin. The average levels of moisture, protein and lipid of the dairy dessert formulations were 67%, 7.7% and 5.9%, respectively. The evaluation rheological showed non-newtonian behavior, with plastic flow and thixotropy for all dairy dessert formulations. In sensory evaluation, the sample with 0.3% xanthan gum and 0.2% guar gum had the highest acceptability index of appearance and texture attributes, furthermore, the average overall impression is not significantly different from commercial sample of dairy dessert analyzed. In relation to purchase intention 67.5% of the panelists pointed out that "certainly" or "probably purchase" the product with 0.3% xanthan gum and 0.2% guar gum if it was marketed. The cheese whey use in the dairy dessert preparation is a viable alternative in the technological and environmental aspects for the dairy industry.