Use of starch phosphate in the elaboration of dairy desserts

Abstract

The aim of the present work consisted on investigating the application of the starch phosphate of corn as stabilizer in the elaboration of ice cream and gelled milk. In the elaboration of the ice cream, at laboratory scale, proportions of starch phosphate were rehearsed in the range from 0 to 1.3 %, the control was elaborated with 0.18 % of CMC. Starting from the results of the rheological analysis of the mixtures, the proportion of 1.3 % of starch phosphate was selected to scale. The results indicate that the yield and melting were favorable to the variant of ice cream in study, compared with the control. The sensory evaluation was qualified as excellent. For the development of the gelled milk, the starch phosphate and the gelatine were combined as stabilizers. The proportions were determined applying a quadratic plan 3², considering the stabilizers as independent variables in the range from 0.5 – 1.10 % for the starch phosphate and  0.15 - 0,75 % for  gelatine. Sensory evaluation of the texture and the stability of gel measured instrumentally were selected as dependent variables. The selection of the most appropriate variant was carried out by means of a numeric optimization. Of the obtained combinations, 0.72 % gelatine and 0.37 % of starch phosphate were selected, being achieved a texture and satisfactory stability in the gelled milk with a sensory evaluation of excellent.