Processamento e qualidade de sorvete misto.

Abstract

Ice cream is established as an edible ice cream obtained from the emulsion of fats and proteins and is tasted by much of the population. The selection of the raw material, the appropriate forms of processing and storage are of paramount importance to the quality of the final product. The objective of this work was to elaborate and evaluate the physico-chemical, microbiological and sensorial properties of ice cream flavored with pulp of tropical fruits and vegetables (passion fruit, acerola, melon, cabbage, mint and ginger). After processing, the sorbets were subjected to physical-chemical composition evaluations such as: Ash, Moisture, Solubility, Titratable Acidity, pH, Soluble Solids / Titratable Acidity, Ascorbic Acid, Reducing Sugars, Total Soluble Sugars, Lipids, Proteins, Carbohydrates And Energy Value. Acceptance and intention to purchase (through a hedonic scale of 9 points for acceptance and 5 points for purchase intention), as well as microbiological characteristics (Coliforms at 35 ° C and Coliforms at 45 ° C) were also performed. According to the results, the formulation F1 was shown to be promising for both sensory acceptance and physicochemical evaluations. Being also within sanitary standards and in this way can become an interesting option for both industry and consumer health.