Elaboração de sorvete sem lactose enriquecido com inulina

Abstract

This study aimed to develop a lactose-free ice cream and enriched with inulin in order to meet the needs of consumers with special needs and as a functional food option, rich in soluble fiber. The specific objectives refer to the physico-chemical characterization of the product developed, as well as the evaluation of the influence of the addition of inulin on the viscosity and fiber content. Four different formulations were formulated, the first being defined as standard (lactose-free milk, coconut milk, sucrose, glucose, hydrogenated vegetable fat, coconut flour, alloy and mango jam); The others, instead of sucrose, were added with 6% inulin; 3% inulin and 3% inulin and xylitol sweetener (0.5%). To characterize the base and finished products, the following analyzes were carried out: viscosity, pH, soluble solids, fibers, ash and degree of melting. The results were analyzed with a level of significance of 98%, through the Anova and Tukey Test. Formulations 2 and 4, enriched with inulin, presented higher shear stress indicating influence of this ingredient on the viscosity of the ice cream. Higher values of soluble fiber were identified in formulations with inulin addition, confirming the significant aggregation of this ingredient in the developed ice cream.