Desenvolvimento e análise sensorial de sorvete saborizado com gengibre e mel.

Abstract

Functional foods can be defined as those that, in addition to developing their normal nutritional functions in the body, are capable of exerting beneficial physiological and metabolic effects on health. Due to these characteristics, they are widely used in the manufacture of products that can bring this health claim. This study is justified by the need to contribute to the consumption of potentially functional products, in a tasty and nutritious way, in addition to being able to collaborate in the prevention of several chronic non-communicable diseases through the functional properties present in ginger and honey, which may be reducing the consumption of pharmaceutical products. Therefore, the aim of this study is to develop a potentially functional ice cream flavored with ginger and honey. Two ice cream formulations were produced, both with 4% ginger, varying the honey concentration (10 and 20%). Sensory analysis was performed by 60 untrained adult tasters. The acceptance test applied was the Affective Test through a nine-point hedonic scale and the purchase intention test. Statistical analysis was performed using the Student's T-test. The results obtained through the acceptance test demonstrated that there was a significant difference between the two formulations for the attributes of appearance, flavor and texture, as well as in the purchase intention, whose averages were higher for the ice cream with 20% honey. Regarding the acceptance index, a greater preference was also observed for the ice cream with a higher concentration of honey. Thus, it is concluded that the formulation containing 20% honey was the best accepted by the tasters, standing out as the most promising for future commercial applications. In addition, it is evident that the balance between the ingredients pleased the consumers' palates more considerably.