Desenvolvimento e caracterização de sorvete plant based formulado com bebida vegetal de cará (Dioscorea alata L.) e substituição parcial de açúcar pelo eritritol

Abstract

According to new market trends, there is a growing demand for plant-based (vegetable based) foods that are ready for consumption and can provide health benefits with a reduction orabsence of additives and sugar linked to innovative flavors. Among the products that meet these characteristics, ice cream stands out. Other foods that add to this product include cará (Dioscorea alata L.) which is a tuber with excellent nutritional quality and the natural sweetener, Erythritol, with a caloric value of 0,2 kcal/g and a sweetness of 70 % when compared to sucrose. In this context, the objective of this work was to develop and characterize ice cream formulations in the plant-based line (vegetable base) adding the vegetable drink of cará (Dioscorea alata L.) with the partial replacement of coco sugar by the sweetener erythritol and to analyze its physical chemical behavior. Three formulations were produced with substitution F2 50%, F3 65% and F4 80% erythritol and one formulation F1 (control) 100% coconut sugar in its composition. The results obtained for analysis of total acidity (0,34 to 0,44), pH (6,02 to 6,56), total soluble solids (31 to 33°Brix) and color, obtained an average close to the control formulation. The results for overrun were favorable, especially for F4 – 80 % erythritol (64,78%), which had the best air incorporation content and the highest syrup yield in the consistency parameter. In short, the product meets the proposal of being plant-based, with the substitution of sugar for erythritol, because the physical chemical characteristics were kept partially unchanged, improving primordial factors for obtaining quality and yield in the product, such as overrun and texture consistency. This ice cream would be an alternative option for individuals with specific restrictions (lactose intolerance or milk restriction, diabetes), vegans, vegetarians, flexitarians (reduces the consumption of animal derivatives and prioritizes the consumption of vegetables) and for the general public.