Sorvete com leite de cabra adicionado de mucilagem de chia (Salvia hispânica L.) e farinha de semente de alfarroba (Seratonia siliqua L.)

Abstract

Concerned about a healthier lifestyle, many consumers have been looking for foods with reduced calories, which meet the same technological features offered by traditional version. To this end, it aimed to prepare ice cream formulations substituting the emulsifier and stabilizer for commercial carob flour and hydrogenated vegetable fat by mucilage chia at different times of the syrup maturation. After conducting preliminary tests, we used a complete Factorial Planning - PFC (23) to determine the concentrations of these variables on technological characteristics of lipid content, energy value and compressive strength as well as assess the composition: proximal (moisture, ash, crude protein, total fat and total carbohydrates) physical (overrrun, bulk density and total solids) and instrumental (color and water activity) ice cream made with goat's milk. We evaluated the characteristics of raw materials (mucilage and fresh milk). The results showed a high moisture content in mucilage chia (99.66 g/100 g), which may have caused the low yield of the same after the lyophilization process (31.80 to 0.21%). The time from exudation of the gel was observed within 2 hours of hydration, it is not possible to remove all mucilage which remained firmly adhered to the seeds. The three variables, when the upper levels, showed strong interaction promoting high compression strength (F8: 14507.51 g). The lipid content and energy value proved to be reduced with the increase in the concentration of mucilage chia, and in the formulation free of hydrogenated fat, also observed higher means to overrun (42.11%) and bulk density (181 , 82 g / L). For proximal composition, the evaluated parameters remained constant, except for crude protein, which indicated increased as the addition of carob flour also rising up the moisture content. It follows that the mucilage can be used as a substitute for ice cream had good technological characteristics as air incorporation and derretibilidade, especially for formulation F14. However, further studies should be proposed to improve the extraction conditions of this gum and evaluate its effects on the ice structure.