Desenvolvimento de um sorvete de abacate com calda de banana

Abstract

Considering the characteristics of avocado and the low consumption of avocado and ice cream in a particular time of year, this study aimed to verify the feasibility of developing ice cream flavored with avocado and banana syrup. The process was performed in three steps: preparation of the pilot prototype, physicochemical characterization and sensory analysis. The physicochemical analyzes were performed moisture, ash, protein, total fat and carbohydrate. Sensory analysis was performed by the method of 9-point Hedonic Scale. The physicochemical composition of ice cream with avocado sauce 69,9% moisture, 1,1% ash, 3,5% protein, 5,4% total fat and 15,5% carbohydrate. Sensory analysis showed a 98% acceptance rate and acceptability was 85,83%. The developed formulation indicated the possibility of using the avocado as a main flavoring edible ice and the product is feasible in terms of consumer acceptance.