Qualidade tecnológica e sensorial de bolos elaborados com soro de leite

Abstract

The objective of this work was to make cakes with the addition of liquid, concentrated and dry milk whey to analyze the influence of this ingredient on the chemical composition, and on the technological and sensorial characteristics of cakes. Results were evaluated with variance analysis, the average compared by Tukey's test (p ≤ 0.05) and results of sensorial preference test-rankings were evaluated with the Friedman method. The cakes with the addition of whey presented an increase in protein and ash content when compared with standard cakes. The technological characteristics score of cakes made with liquid whey was higher than the score of cakes made with the addition of concentrated and dry whey. However in the sensorial evaluation through preference test-ranking, cakes with the addition of dry and concentrated whey were preferred by the panelists compared to the cakes with added liquid whey.