Análise das alterações físico-químicas em sorvetes com substituição total e parcial de sacarose pelo edulcorante xilitol

Abstract

Ice cream is considered a nutritious food, however, there are concerns about its excessive consumption. Xylitol is a natural sweetener with half the caloric content of sucrose, making it an interesting choice for consumers with dietary restrictions. The aim of the present study was to develop ice cream formulations with partial and total replacement of sucrose by the sweetener xylitol and to analyze its physical chemical characteristics in order to verify the changes obtained by the replacement of sugar. Three formulations were produced, according to the methodology described in Maia, et al. (2008), one being 100% sucrose control (F1), and the others with 50% xylitol (F2) and 100% xylitol (F3) substitutions. The results obtained for the analysis of pH (7.22 to 7.28), total acidity (0.27 to 0.50), total soluble solids (32 to 34°Brix) and color obtained an average that remained close to the control formulation. The results for overrun were very promising, with emphasis on the F3 formulation - 86.73%, obtaining better air incorporation content and higher syrup yield, the melting rate was higher in the formulations that had higher overrun content and the results for texture showed a significant difference for the consistency parameter. Thus, it can be concluded that the replacement of sugar by xylitol proved to be very promising without damaging the identity of the product, in addition to providing greater yield and overrun. The cost of producing it is considerably higher because it is a sweetener obtained by chemical means, however, it is a product with a lower caloric value and an alternative metabolic route, benefiting consumers with dietary restrictions.