Sorvete light de alfarroba com calda de hibisco

Abstract

With the increase of search for healthier foods by the population, there are opportunities to create new formulations of products on the market. Very consumed in Brazil, the ice cream is a big highlight, because it has a good perspective of commercial growth besides being sensorially very accepted. This work had the objective to produce a light ice cream, which replaced 42% of sugar by FOS and differentiated ingredients like such as carob and hibiscus syrup, looking offer a product focused on the public with food restriction, as having diabetes and cholesterolemia, or who want to combine a healthier and tasty food. Were performed in this study, physical-chemical analyzes of total solids, lipids and ashes to verify the basic parameters of ice cream and determine if the addition of FOS changes its characteristics, especially overrun, besides sensorial analysis with hedonic scale to determine its acceptance. Although the balancing of the formulation being a little out of ideal values, the results were satisfactory, since both formulations were well accepted, with acceptance rates above 80%. It was concluded that carob powder can be used as an ingredient in the production of the ice cream, just like FOS, because they did not interfere in the characteristics of the product and still have beneficial health properties.