Desenvolvimento de gelados comestíveis do tipo dindin com kombucha e saborizado com manga (Mangifera indica L.)

Abstract

The health food market is growing steadily, driven by consumer awareness of the importance of balanced food choices. In this context, this research developed and evaluated dindin-type edible ice creams based on kombucha and mango (Mangifera indica L.). The aim was to explore the sensory, functional and nutritional potential of this combination, offering innovative and healthy options for the market. Four dindin formulations were developed using the combination of kombucha and mango in the following proportions: D1 with 70% kombucha and 30% mango, D2 with 60% kombucha and 40% mango, D3 with 50% kombucha and 50% mango, and D4 with 100% mango. All the formulations were analyzed using sensory (CATA and RATA), microbiological, physicochemical and nutritional composition tests. The results showed that the formulations containing kombucha preserved beneficial microorganisms, such aslactic acid bacteria, acetic acid bacteria and yeasts, even after freezing, enriching the products nutritionally in comparison to the mango-only formulation. Parameters such as pH, soluble solids and acidity remained within the expected standards, while color analysis revealed that mango influenced the luminosity (L*) and yellow color (b*) values, and kombucha the red axis (a*). Nutritionally, the formulations stood out for their low calorie content and high concentration of vitamin C. When analyzing the CATA and RATA data for the dindin formulations developed, it was possible to see that they have different characteristics, which is justified by the specific amounts of kombucha and mango in each formulation. In the sensory evaluation, formulation D4 (with more mango) obtained the highest averages in appearance and purchase intention, while D1 (with more kombucha) was more acceptable in terms of taste and overall impression. The research also identified the need to improve the texture of the ice creams, suggesting methods to reduce the formation of ice crystals during freezing. The study concludes that the ice cream developed represent practical, healthy and innovative options capable of meeting the growing demand for functional foods. Future directions include texture optimizations and studies on functional properties, expanding the market potential of these products.