Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii

Abstract

The objective was to evaluate the shelf life of two formulations of umbu and mangaba ice cream added with fructooligosaccharide (F1: without Bacillus clausii; F2: with Bacillus clausii), in addition to checking the viability of Bacillus clausii. The proximate composition was evaluated only at F2 on day 1 of storage. Both formulations were characterized chemically (activity of the radical 1,1-diphenyl-2-picryl-hydrazil, Ferric Reducing Antioxidant Power, total phenolics), physically-chemically (pH, total acidity and total soluble solids - SST) and microbiologically (bacteria psychrotrophils, total and thermotolerant coliforms, coagulase positive Staphylococci and Salmonella sp.). The viability of B. clausii was also observed on days 1, 30, 60 and 150 of storage under freezing (-18 ° C). Ice cream had a higher percentage of moisture (56.91g / 100g) and the macronutrient content was close to that of industrialized ice cream. B. clausii remained viable (1.1 x 108 UFC / g of ice cream) over the 150 days conferring functional property to the ice cream. Chemical and physical-chemical characteristics varied between formulations, except for SST. The ice cream formulations remained microbiologically stable during storage. Therefore, the proposed ice cream is a viable matrix for B. clausii and a new ice cream option with functional properties.