Feasibility of utilising ricotta cheese whey in chocolate ice cream / Viabilidade de utilização do soro de queijo ricota em sorvete de chocolate

Roberta Barbosa de Meneses, Calionara Waleska Barbosa de Melo, Tássia Cavalcanti Pires, Thamires Santos Melo, Leonardo Fonseca Maciel, Maria Helena Miguez da Rocha- Leão, Carlos Adam Conte- Junior


The purpose of this study was to evaluate the feasibility of the application of Ricotta Cheese Whey (RCW) in ice creams by assessing the impact of this addition on different quality factors. Five samples of chocolate ice cream were developed with a difference between the formulations only regarding the proportion of RCW (25, 50, 75, and 100% (w/w)) in the ice cream mix. The sample developed only with whole milk (WM) was also analysed. The ice creams were subjected to several proximate composition, physico-chemical properties, microbiological quality, and sensory analysis. The results showed that the increase in the level of RCW caused a decrease in the nutrient content and that their application in ice cream significantly reduced the fat content. A small change in the texture and instrumental colour of the ice cream, which indicated more hardness and greater colour intensity, did not negatively affect the sensory tests. In addition, the experimental ice creams showed greater resistance to melting (no desorption signals) when incorporating RCW in the ice cream. In the acceptance test, samples developed with RCW obtained averages 7.06 (out of max. 9.00) for general taste and most consumers said they would buy the products. The importance of consuming low-fat products and preserving the environment is not a recent concern, and the use of RCW in ice cream proved to be a suitable alternative with a positive contribution to the economy, industry, consumers, and the environment.



low fat, ricotta cheese whey, environment, use, ice cream.

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DOI: https://doi.org/10.34117/bjdv6n11-482