Expectativa de consumo baseado na aparência de sorvete vegano elaboradoa partir do extrato hidrossolúvel da amêndoa da castanha de caju

Abstract

The search for foods that do not have the addition of raw materials of animal origin is in a constant growth phase, due to the number of people who consider themselves vegetarian or vegan, who have health problems or who opt for restrictive diets due to cultural reasons, political or environmental. Problems related to milk consumption, such as protein allergy and lactose intolerance, affect a large part of the population, which makes it necessary to develop products that meet the needs of these consumers. Studies on plant extracts or as they are known, vegetable milks, are also important, in view of the search for products with a replacement for cow's milk. Given the above, this study aimed to evaluate the consumer's expectation in visual terms about the production of ice cream based on water-soluble extract of the cashew kernel, in order to prove its production viability. The consumption expectation analysis was performed using an electronic form. Two samples of water-soluble extract of the cashew nut almond were prepared, sample A in the proportion of 1:3 and sample B in the proportion of 1:5. From these extracts, two formulations of vegan ice cream were produced, ice cream A being the one produced with the extract in the proportion of 1:3 and the ice cream B, made with the extract in the proportion of 1:5. It was possible to obtain satisfactory results, with an acceptance rate of 91.90% for sample A and 76.20% for sample B. Thus, the use of water-soluble cashew nut extract can be viable for the production of edible ice cream, being a good alternative for people who need or want to exclude bovine milk from their diet, either for health reasons or by choice.