Características físico-químicas e propriedades tecnológicas do gelado comestível de inhame com morango e amora

Abstract

Yam is a tuber composed of a rich profile of polysaccharides, minerals, and vitamins, which contribute to its nutritional and functional properties. It has been proposed in several scientific studies as a promising multifunctional ingredient for the frozen dessert industry. Yam is suggested as an alternative for producing a healthy food product with good sensory quality. Therefore, this study evaluated the composition and technological properties of an edible frozen dessert based on yam (Colocasia esculenta) with added strawberry and blackberry. Three frozen dessert formulations were developed: F1 – Dessert with emulsifier, stabilizer, and pectin; F2 – Dessert with only stabilizer; and F3 – Dessert without additives. The composition of the formulations showed slight variations, in which the protein content of the frozen dessert with stabilizer (F2) was higher compared to the other treatments, while its lipid content was lower. There was no statistical difference in total soluble solids, moisture, ash, carbohydrate content, and titratable acidity. The pH of formulation F3 was significantly lower compared to the other treatments. Formulation F1 presented an overrun of 48.5%, which decreased when preparing the yam-based frozen dessert with strawberry and blackberry. The emulsifier and stabilizer together contributed to greater air incorporation. Density increased as additives were removed from the dessert formulation, ranging from 1479.8 to 1842.9 g/L from F1 to F3. This study confirmed that it is possible to produce yam frozen dessert added fruit pulp with good technological properties when emulsified. Therefore, it is recommended to evaluate natural emulsifiers that contribute to overrun and greater sensory acceptance.