Sorvete probiótico adicionado de farinha de guabijú (Myrcianthes pungues)

Abstract

Ice cream is a dairy dessert consumed worldwide and for this reason can be added functional ingredients, promoting its nutritional enrichment. The use of probiotics brings control and protection against inflammatory bowel diseases and improvements in the immune system. Guabijuzeiro fruits are reported in the literature as a source of bioactive compounds, including anthocyanins and phenolic compounds, which have antioxidant properties. The objective of this study was to perform physicochemical and microbiological characterization and to evaluate the sensory acceptance of a functional ice cream added from guabijú flour and Lactobacillus acidophilus. Flour was added to the ice cream at concentrations of 4%, 8% and 12%. The formulations resulted in ice cream with a velvety appearance and purple color characteristic of the guabijú flour. The formulation with 12% of guabijú flour showed greater antioxidant activity (472,03 ± 2,36 g g -1 DPPH) compared to the others, this formulation also showed a higher concentration of crude fiber (0,24 ± 0,01 g 100 g-1 ), titratable acidity (0,24 ± 0,01 g of citric acid 100 g-1 ), and lower total lipids percentage (6.92 ± 0.15 g 100 g-1 ) among the samples. The formulations showed good sensory acceptance, with an acceptability index higher than 75% for all samples. The purchase intention received high marks, which ranged from 3.7 to 4.04, on a scale that raged from 1 (would certainly not buy) to 5 (would certainly buy), assuming that the ice cream added with guabijú flour could be a promising product for the future market. Similar physicochemical and microbiological results were observed when compared to similar works in the literature, using jabuticaba bark, butiá, myrtle and Lactobacillus casei.