酸奶酸乳清(YAW),发酵酸奶生产的副产品,是一种强烈的环境污染物,因为它具有很高的有机负荷。因此,努力利用它,以尽量减少它在环境中的处置。这项研究涉及通过用配制的YIC混合物的同时乳糖水解(LH)部分替代酸奶来在酸奶冰淇淋(YIC)中掺入YAW。制作了六种YIC混合配方,两个没有YAW(非LH和LH对照样品,A和AH),两个含12.5%YAW(样品B和BH),和两个具有18.75%YAW(样品C和CH)。结果表明,用YAW部分替代酸奶显著降低(p<0.05)B,BH,C,和CH产品(31.72±0.14%,31.92±0.21%,30.94±0.14%,和31.27±0.10%,分别)与对照产品A和AH的总固体(33.30±0.36%和33.74±0.06%,分别)。相比之下,超支增加(51.50±2.36%,58.26±0.09%,56.86±1.92%,B为65.52±1.30%,BH,C,和CH产品,分别)与对照样品(A和AH为42.02±2.62%和49.53±2.12%,分别)。如上所述,LH显著降低了YIC混合物的凝固点和粘度,但增加了产品的膨胀度。YAW显着降低了B和C产品的硬度(56.30±2.11N和43.43±3.91N,分别)与对照A(81.14±9.34N)相比,LH降低了更多,导致相当柔软的勺子YIC。啊,BH,和CHYIC表现出更好的熔化特性,尽管在所有样品中缺乏脂肪不稳定。储存60天后,所有产品的酸奶发酵剂微生物计数仍>107cfu/g,DPPH自由基清除活性均增加。在感官评价试验中,乳糖水解样品AH,BH,CH的沙度较小,正如预期的那样,更强烈的甜味。总之,在循环经济的框架下,YAW可以以12.5%的比率用作资源材料以生产YIC产品而不留下任何新的废物。
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YAW (samples B and BH), and two with 18.75% YAW (samples C and CH). The results showed that the partial replacement of yogurt with YAW decreased significantly (p < 0.05) the total solids of B, BH, C, and CH products (31.72 ± 0.14%, 31.92 ± 0.21%, 30.94 ± 0.14%, and 31.27 ± 0.10%, respectively) compared to the total solids of control products A and AH (33.30 ± 0.36% and 33.74 ± 0.06%, respectively). In contrast, the overruns increased (51.50 ± 2.36%, 58.26 ± 0.09%, 56.86 ± 1.92%, and 65.52 ± 1.30% for the B, BH, C, and CH products, respectively) compared to control samples (42.02 ± 2.62% and 49.53 ± 2.12% for A and AH, respectively). LH significantly decreased the freezing point and the viscosity of the YIC mixes but increased the overruns of the products as shown previously. YAW significantly decreased the hardness of the B and C products (56.30 ± 2.11 N and 43.43 ± 3.91 N, respectively) compared to control A (81.14 ± 9.34 N), and LH decreased it even more, leading to a rather soft scoop YIC. AH, BH, and CH YICs exhibited better melting properties despite the lack of fat destabilization in all samples. After 60 days of storage, counts of yogurt starter microorganisms were still >107 cfu/g and DPPH radical scavenging activity had increased in all products. In the sensory evaluation test, lactose-hydrolyzed samples AH, BH, and CH had less intense sandiness and, as expected, more intense sweetness. In conclusion, in the framework of the circular economy, it is possible for the YAW to be used as a resource material at a ratio of 12.5% to produce a YIC product without leaving behind any new waste.