Flavor problems associated with the use of cheddar cheese
whey in the formulation of ice cream and other food products were
investigated. During spray drying of whey, which transforms bulky
liquid whey into an easily transportable and storable powder,
various degrees of off-flavor development may occur depending on
the care with which the processing is carried out. Flavor problems
present in the dry whey, which usually take the form of heated,
stale, or sometimes burned notes, may then manifest themselves
in mildly flavored frozen dessert products in which the powder
is incorporated. Additional heating given such a finished frozen
dessert during pasteurization may also contribute to the whey
related off-flavors present by continuing heat induced flavor
reactions (mainly Malliard non-enzymic browning and Strecker degradation reactions) initiated in the original processing of the whey powder.
An ice cream mix model system was used to study the effects
of varying whey quality, whey quantity, and heat processing load on
ice cream flavor profile. The mix consisted of 27 samples, three
parameters (whey quality, whey quantity, and heat processing load)
using three levels of intensity within each parameter. There were
three control samples containing no whey.
Whey "fingerprint" compounds were identified by headspace
GLC/MS analysis of a poor quality whey powder which was later
used with two other better quality wheys in the formulation of the
model system. Comparison of the identified and some unidentified
compound peaks in the "fingerprint" portion of the whey chromatogram
to peaks present in the chromatograms obtained from model
system analysis provided qualitative correlation. Subsequent
quantitation of "fingerprint" compounds in the model system revealed
data trends indicating that whey quality and product processing conditions
may adversely effect the flavor profile of a frozen dessert
product containing whey powder. The quantity of whey added (at
least up to the level of substitution used in this work: 25%) did not
set trends indicating adverse product effect with increased concentration.
These numerical trends were established by using relative
quantitation of the whey "fingerprint" or "indicator" compounds to establish a peak area total for each model system member. When grouped by model parameter, trends in the peak area data were
elucidated.
The conclusions reached from the data presented in this work
are that whey flavors do carry through from powder to ice cream
mix, are detectable, and may effect flavor profile of the ice cream.
Also it became obvious that the flavor quality of the ingredient whey
and careful selection of heat load for pasteurization of the ice cream
mix are of primary importance in maintaining excellent flavor
quality in frozen desserts employing whey to reduce manufacturing
costs.
Sensory evaluation of the model system members was unable to
establish direct off-flavor correlation with increased volatile
compound concentration. / Graduation date: 1978
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27297 |
| Date | 03 June 1977 |
| Creators | Andrews, Matthew V. |
| Contributors | Morgan, M. E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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