Substituição parcial de gordura em gelado comestível utilizando goma xantana

Abstract

With the increasing more healthful food and ice cream demand the necessity appears to increase to the portfólio of products light. This work has as intention to develop an ice cream light partially substituting the vegetal fat hidrogenada by xantana gum. For this, factorial planning for determination of the formularizations was carried through, in which analyses of air incorporation had been carried through, viscosity of the melted ice cream, behavior of melting and retention of form of the ice cream, sensorial analysis and nutricional composition. Amongst the ten formulated samples six samples had presented reduction of at least 25% of fat, having been considered light. Sample 7 (3% of GVH and 0.05% of xantana gum) was the one that presented better resulted of air incorporation, viscosity of the melted ice cream, behavior of melting and retention of form of the ice cream, even so does not exist significant difference between the samples. The nutricional information evaluated the calórica difference between the samples standard and sample 7, presenting the reduction of 25.88% of the value caloric and 31.58% of fat. In the sensorial analysis it statistical did not have significant difference between the formulated samples, indicating the possibility to partially substitute the vegetal fat hidrogenada by xantana gum in eatable icecream, getting a product more healthful than the conventional and without significant alterations in its physical and sensorial properties.