Produção de sorvete e cobertura crocante a partir de vegetais in natura

Abstract

The quest to improve the quality of life has raised interest in the food industry to develop products with functional features, providing foods, fortified, enriched or enhanced, causing potentially beneficial effects on health preventive and therapeutic aspects. This work aimed to develop an ice cream healthy, nutritious and that is attractive to the palate, with rich components in chlorophyll and fiber (apples, oranges, carrots, cabbage, lemon and mint) and create a crunchy topping from the Crop residues used in the preparation of juice base. Microbiological tests were performed Salmonella, Staphylococcus Coagulase Positive Fecal Coliforms Escherichia Coli.A sensory analysis was performed on two consecutive days and examined the overall quality using a hedonic scale with five points. Was evaluated in this study the acceptability of ice cream and its coverage, totaling 102 untrained tasters elaborate ice cream and cover presented with an average of 83% acceptability by the panel, so that a product is accepted as their sensory characteristics, it is necessary that its index of acceptability is at least 70%, and in this study, the sensory evaluation carried out showed that the ice cream and cover showed a good potential for consumption.