Ice cream passion fruit flavored elaborated with green banana biomass and sucralose
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2018, Vol 13, Issue 4
Abstract
Ice cream is a great source of energy. Among the most consumed food in the world, it has fat and sugar as main ingredients in its composition. Due the seek for healthier food, the food industry has been driven to formulate new products that offer quality together with a good nutritional value. The present work aims to develop ice cream formulations replacing the vegetable fat hydrogenated by green banana biomass, and sugar (sucrose) by sweetener sucralose. With the prepared ice creams, we carried out the physical analyzes (texture, melting, color and ° Brix) and physical-chemical (moisture ph, acidity, lipids, sugars total, reducing sugars and ash). The values obtained for the analysis of moisture, ph, acidity and ash were consistent with the legislation for formulations analyzed. Regarding the melting test, the ice cream prepared showed good resistance. In the texture and overrum analysis, samples that replaced the vegetable fat by biomass banana Green and sucrose by sucralose were the ones that required the bigger strength to extrusion (parameters texture high) and also obtained largest incorporation of air (overrum). Between the differences, it can be noted that the use of banana Green biomass intervenes significantly in the contents of lipids of the ice cream as well as its structural arrangement. The results found for analysis of lipids were three times smaller for formulations that used green banana biomass as a substitute fat hydrogenated, which proves the nutritional benefits of pulp. Finally, the formulation that used sucralose as a substitute sucrose got final value of total sugars and reducing sugars lower compared to the default formulation.
Authors and Affiliations
Daisy de Macedo Aragão, Yvna Farias Vieira Araújo, Emanuella Abrantes da Silva Carvalho, Rennan Pereira de Gusmão, Thaisa Abrantes Souza Gusmão
Keywords
Related Articles
- EP ID EP456356
- DOI 10.18378/rvads.v13i4.5353
- Views 121
- Downloads 0
Vegetative growth of cowpea with alternative inoculant
The preparation of nodulated fine roots of cowpea is an alternative of inoculation with strains that perform the biological fixation of microbial community nitrogen locally adapted to the climatic and soil conditions, as...
Phytosociology and diametric structure of a fragment of Cerrado sensu stricto, Formoso do Araguaia, Tocantins, Brazil
The Brazilian Cerrado is composed of different phytophysiognomies, where one observes country, savanna and forest vegetation. Thus, a phytosociological survey was carried out to evaluate the diametric structure of a Cerr...
Interannual variability of precipitation in brazilian semi-arid cities between 1984 and 2015
Rainfall variations affect the economy of a region directly. The semi-arid region in northeastern Brazil suffers drastic effects of such variability, which harms the agriculture and the availability of water resources. W...
Post-harvest of yellow passion fruit with cassava inner bark starch-based coatings
The yellow passion fruit is a climacteric fruit that presents high perishability when stored at room temperature. Thus, the objective of this study was to evaluate the effects of cassava peanut starch coating on postharv...
Potassium fertilization in protected cultivation of sweet pepper under organic system
The vegetables grown in a shaded environment have been gaining more space in front of the open field planting system. Among the vegetables, it stands out the pepper, being among the ten most produced crops. The objective...