SILVA, W. A.; http://lattes.cnpq.br/1033613975935168; SILVA, Wellita Azevedo.
Abstract:
Ice cream is a food product widely appreciated by consumers all around the world.
However, in its conventional composition, it has high fat content, what has awakened
the producer merchant to the need of developing light products or diets. Thus, the
study aimed to develop ice cream formulations with partial substitution of fat from
whey powder. The physico-chemical, microbiological and sensorial analyzes of five
fat reduction ice cream formulations named F0, F1, F2, F3 and F4 were carried out.
The formulation F0 was considered a reference, standard formula, because it
presented fat reduction, while the other samples with different concentrations of whey
powder in the formulations presented fat reduction. The results of the microbiological
analyzes, corresponding to the developed formulations, obeyed the limits allowed by
the current legislation. Regarding the physical-chemical parameters, it was observed
that the samples in question differed significantly among themselves, in a range from
61.18 to 62.93% for moisture. However, the values of ash, proteins and titratable
acidity of the samples did not differ. For the lipids, the samples differed from one
another, varying from 2.51 to 7.43%, as already expected in view of fat reduction.
The reduced-fat and serum-substituted ice cream presented as an interesting
proposal for the dairy market, since it has pleasant sensory characteristics.