Desenvolvimento e caracterização de sorvete enriquecido com licopeno

Abstract

With the reduction of the child mortality rate and increase of Brazilians life expectancy, the concern about chronical and degenerative diseases had a rise in the last few years becoming a public health matter. Among these diseases, cancer stands out, mostly prostatic cancer wich is the second largest cause of death in Brazil. Facing the prostatic cancer, the prevention still is the best path, in this sense functional foods show as a possible solution, since beyond personal gratification they also provide health benefits. In this matter, the lycopene has a special relevancy, cause due its chemical structure C40H56, it acts as one of the bests biological free radicals suppressors, specially oxygen derivatives, turning it in an efficient chemopreventive agent. The tomato (Lycopersicum esculetu L.) is one of the most consumed vegetables in the world, fresh or processed, being the main source of lycopene in human diet. Aspiring this market, the hybrid development it’s more and more recurrent, where dawns the BRS Zamir, hybrid enriched with lycopene, reaching till 144 µg/g of the carotenoid, meanwhile other tomatoes reach only 40 to 90 µg/g. Therefore, through this paper, was objectified to measure the lycopene content in guava, Psidium guajava L. and of two tomatoes varieties, BRS Zamir and Lycopersicon esculentum Mill., plus the carotenoid bioavailability and elaborating ice cream formulations with different fruits proportions, characterizing them and assessing acceptability and purchase intent. The lycopene content and the bioaccessibility were bigger in BRS Zamir, 150,92 µg/g and 3,58% respectively, corroborating the purpose of this hybrid, while in tomato (Lycopersicum esculetum L.) the values found were 83,19 µg/g and 1,7%. In the ice cream formulations, all came within the legislation, in exception the overrun parameter, which was below the expected. As for the acceptance and buy intention, the samples with lower tomato proportions and higher guava proportions had the best evaluations, showing the evaluators’ inclination for sweeter products, with more guava taste.