Elaboração e avaliação sensorial de um sorvete de chocolate com adição de biomassa de banana verde (Musa spp.)

Abstract

The main objective of this work was to develop an ice cream chocolate flavor with addition of biomass of green bananas and evaluate their sensory characteristics, microbiological and physico-chemical properties. Two formulations with different concentrations of biomass of green bananas and a control without the addition of biomass of green bananas were analyzed by the test of acceptability with 40 tasters, who evaluated the attributes color, taste, texture, appearance and overall acceptance by hedonic scale of nine points. The formulations were tested regarding the microbiological quality as the RDC No. 12, 02 January 2001, and their physical and chemical characteristics such as acidity, fat and ash melting rate and overrun. Sensory test, the statistical data for all attributes evaluated showed no significant difference between the samples at the level of 5%. Formulation 2 with 8.68% of biomass was more accepted by testers, except the texture attribute, in which the formulation 3 obtained the best result. Microbiological analyses for coliform to 45° C, coagulase positive and Salmonella sp, all results met the standards required by the legislation. Physical-chemical analyses, the titratable acidity, fat and ash presented results greater than the control formulation. As for the overrun and the melting rate presented satisfactory results for the formulations with biomass.