Sorvete de abacaxi adicionado de isolado protéico do soro com baixo teor de açúcar

Abstract

Products with a high protein content are playing an increasingly important role in human nutrition. Whey protein is the protein obtained from the whey of cow's milk and is one of the most commonly used sources of protein in diets for gaining body mass. In recent years, there has been an increasing demand for protein-containing product options aimed at incorporating healthy and nutritious foods. The aim of this study was to evaluate the physicochemical characteristics, nutritional information and costs of an ice cream with 2.3% whey, pineapple and coconut (whey) compared to a milk-based ice cream with no whey protein added (treatment 1). The formulations were evaluated in terms of pH, density, overrun and total dry extract, as well as the development of nutritional information and production cost analysis. Comparing the two formulations, the addition of whey did not significantly alter the pH (6.17) of both formulations, nor the total dry extract (average of 20%) of both treatments. The whey ice cream showed a reduction in overrun from 89.7% (treatment 1) to 79.3% (whey), while the protein content increased from 2.5% (treatment 1) to 7.2% (whey). The production cost of whey ice cream was R$6.54 per 60 g, which is considered viable for commercialization. Based on these results, it was concluded that it is possible to formulate pineapple and coconut-flavored ice cream with the addition of whey protein and a low sugar content.