Estudo das características de sorvete sabor baunilha com redução de gordura

Abstract

The present work presents an option for replacing the cream used in ice cream recipes, demonstrating analyzes and results regarding the physical-chemical properties of the final product. The study took into account the partial replacement of 50% of the cream in formulation F1 with avocado pulp, whereas in formulation F2 there was a total replacement with avocado pulp. F3 and F4 were formulated equivalently using orange peels as a substitute. An F5 formulation was tested, completely replacing cream with equivalent fractions of orange peel and avocado pulp. To control the study, the traditional vanilla flavored ice cream recipe (F0) was produced, as a means of comparison for the other formulations created. Through the evaluation of laboratory tests of overrun, melting rate, pH, colorimetry and fat content, the replacement capacity was observed without significant changes in these parameters. pH analyzes indicate an increase in the basicity of ice creams with fat substitutes (from 5.25 to 6.5). Overrun analyzes indicate that the ice creams produced achieve an air incorporation of up to 50%. The fat content of the traditional ice cream produced (F0) was reduced by up to 85% by replacing the cream with orange peel. In the colorimetry analysis, the ice cream was characterized as having a cream color. The study concludes that it is possible to replace dairy fat in the ice cream described, proposing healthy alternatives with fruit when the aim is to consume low-fat ice cream.