Utilização do processo de liofilização na polpa de jaca e aplicação em sorvete

Abstract

This work was carried out in order to study the effect of the addition of freeze dried jackfruit pulp in ice cream, evaluating the microbiological, physical, chemical and sensory aspects. The formulation consisted of 0% (F1), 7,40% (F2) and 19,35% (F3) of lyophilized jackfruit pulp (PJL) present in each formulation. In this context, a drying process (lyophilization) was applied in the jackfruit pulp (Artocarpus heterophyllus Lam.) over a period of 72 hours. Samples with a thickness of 7.50 mm showed a better performance in consideration of the removal of water by comparing with samples of thicknesses of 8.50 mm and 10,1. Microbiological analysis of the ice cream formulations were in accordance with the current Brazilian legislation. The results of physicochemical analyzes of lyophilized jackfruit pulp kept the nutritional characteristics compared with the in natura pulp of jackfruit. The following amounts of nutrients were observed in jackfruit fresh pulp and freeze-dried: protein 1.54 ± 0.02% and 4.70 ± 0.11%, lipids 0.11 ± 0.01% and 0.48 ± 0.02% insoluble fiber 1.89% ± 0.04 and 1.61 ± 0.03% moisture and 66.17% ± 2.57 and 3.25 ± 0.10%, respectively. The lyophilization process increased the concentration of certain nutrients, particularly proteins and lipids, and reduced the amount of insoluble fibers, when compared to in nature pulp of jackfruit. The results of physicochemical analysis of the three ice cream formulations showed that with the addition of PJL, an increase in the protein and carbohydrate values: F1 (1.34 ± 0.05% and 26.16 ± 0.03%), F2 (1, 44% ± 0.03 and 31.57 ± 0.04%) and F3 (1.74 ± 0.03% and 34.95 ± 0.02%), respectively. With the increasing proportion of jackfruit pulp a reduction in lipid levels were observed. With the increasing of the lyophilized fruit pulp, a decrease in the overrun was observed, but the values obtained are within the standards established by law. Regarding the content of insoluble fiber, it was observed that F1 values were 0.56%, F2 were 0.69%, and F3 were 1.73%, which according to ANVISA, can be considered as a source of fibers, cause it contains more than 1.5% of fibers in its composition. The 0% PJL formulation showed greater resistance to melting compared to the formulations of 7,40% and 19,35% PJL, as this result means that the content of lyophilized fruit pulp does not influence in the ice melting speed. It was observed that 37.5% of the evaluators consume fruit twice a day, and 65.8% do not have the habit of consuming dried fruit. It was noted through the Acceptance Test, by using the Hedonic scale, the three formulations of PJL, stood in the categories “like slightly” and “liked regularly”, which denotes that it is possible to add up to 19,35% of PJL, cause the acceptance of the ice cream will be satisfactory.