Desenvolvimento e caracterização de sorvete elaborado com queijo quark simbiótico

Abstract

Following the upcoming Market trend of functional food, the ice cream has shown its great power to the addiction of functional ingredients, as probiotic and the prebiotic. The use of the Quark cheese as a great source of these functional ingredients is a great alternative as feasibility maintenance of the probiotic population since its property is suitable physicochemical to its growth. The main goal of this is study is to develop an ice cream made of symbiotic Quark cheese and evaluate the physicochemical, microbiological and sensory characteristic according to the food safety legislation. So it was compared four different ice cream formulas, three of these functional ice-cream made of different concentrations of quark cheeses enriched with inulin and DSV probiotic population, being denominates as F1(50%symbiotic quark cheese), F2 (30% symbiotic quark cheese) and F3 (15%symbiotic quark cheese), the last one has been used as control, denominated as TC, and there was neither quark cheese nor functional ingredients addition. All the analyses; the DVS probiotic population evaluation, microorganisms population contaminants (total coliforms counts at 45C, Staphylococcus positive coagulase and Salmonella sp/25g) physicochemical (pH and titratable acidity), sensory evaluation (hedonic acalme with 9 points), percentage composition, overrun and melt, took place after a week from its production. All of them were qualified as suitable for consumption according to the contaminant’s evaluation determined by the cold food legislation. Although Brazilian and international law does not determine the amount of probiotics in food, the food industry generally adopted the recommended minimum level of 106 CFU.mL-1 or g at the time of consumption.. Only the average value to the pH in the F1 formulation has shown differently from the other ones, and in relation to the titratable acidity the samples F2 and F3 were similar to each other, while the other one had meaningfully differences between them. The percentage composition analyses result and melt has shown positive results in formulation with the functional ingredients addiction. The F1 formulation is the most sensory accepted by the tasters. Hence it was noticed that the addiction of functional ingredients has not affected the ice-cream quality.