Desenvolvimento e análise sensorial de sorvete adicionado do fruto do mandacaru (cereus jamacaru).

Abstract

Given the growing interest of the population in healthy and functional foods, this study sought to develop and sensorially evaluate ice creams made with different concentrations of the fruit of the mandacaru (Cereus jamacaru), a non-conventional edible plant (PANC) native to the Caatinga, rich in fiber, bioactive compounds and antioxidants. The main objective was to develop three ice cream formulations with different levels of mandacaru pulp and evaluate their acceptability through sensory analysis. The theoretical framework addressed the nutritional and functional potential of the PANCs, highlighting the mandacaru as a promising fruit for the food industry, in addition to discussing the importance of valuing the fruits of the Caatinga and ice cream as a vehicle for healthy ingredients. The methodology consisted of developing three formulations: standard ice cream (SP), with 0% mandacaru pulp; SM25%, with 25% pulp; and SM50%, with 50% pulp, based on banana-prata, powdered milk and mint. Sensory analysis was performed with 60 untrained tasters, using a hedonic scale for the attributes of appearance, color, aroma, flavor, texture and purchase intention. Data were statistically analyzed by ANOVA and Tukey's test with 5% significance. The results showed that the SM25% ice cream obtained greater acceptance in the attributes of appearance, flavor, texture and purchase intention, presenting acceptability rates higher than 80%, while SM50% had a reduction in sensory acceptance, suggesting that higher concentrations of the fruit may compromise the balance of the product. It is concluded that the incorporation of 25% of mandacaru pulp in ice cream represents a viable and sensorially attractive alternative, promoting the use of native species, strengthening family farming and the development of regional foods with functional appeal.