Gelado comestível à base de hidrocolóide e hortaliça não convencional com baixo teor de gordura

Abstract

The increase in interest in functional foods and new eating experiences, such as innovative flavors, reflect the intense search for more nutritious foods associated with health and well-being. These trends have conditioned innovation in almost all categories of food and beverages, encouraging the design of new formulations to improve the nutritional properties of these products. Ice cream is one of the products that has attracted the most attention from consumers, as it allows the use of formulations with low fat content and with a better composition of fatty acids, in addition to containing ingredients such as natural antioxidants, vitamins, proteins, etc. Therefore, the objective of the research was to develop an ice cream based on Vinagreira leaves (Hibiscus sabdariffa L.), which is low-sugar and low-fat content, and to evaluate the perception and sensory acceptance by consumers as a potential new brand food item. The research was divided into: preliminary tests and development of the Vinagreira (Hibiscus sabdariffa L.) ice cream. The ice cream development stage was subdivided into: technical feasibility test on the production line; laboratory test; study of consumer behavior. The preliminary tests define the base formula for the production of from Vinagreira ice cream (Hibiscus sabdariffa L.) and the variables to be used in the experimental design, such as amount of pulp and pectin. In the technical feasibility test on the line production, it was possible to standardize the technique and improve the sensory attributes of the product. In the laboratory test, 9 prototypes of the Vinagreira (Hibiscus sabdariffa L.) ice cream were produced with 4 repetitions at the central point and subjected to the acceptance test by hedonic scale. Prototypes S6 and S9 were selected for testing, which used as selection criteria the highest hedonic means of the sensory attributes obtained. According to Overrun's analysis, the S6 and S9 prototypes presented the following results, respectively, 14.24% and 4.14%. The Melting test results were 0.16 g / min. and 0.05 g / min., for S6 and S9, respectively. Considering the complementary nutritional information for S6 and S9, it was found that the following claims can be used for S6 and S9: low fat; very low sodium content; high iron content; low sugar content. In the study of consumer behavior, the focus group revealed relevant aspects to be considered when designing the ice cream: color; flavor; refreshing; creaminess. The results of the association of words, showed that the age range and the condition of being or not vegan can influence consumer perceptions about the product. It was concluded that it was possible to develop an ice cream based on Vinagreira (Hibiscus sabdariffa L.) leaves, which is low sugar, low fat, very low sodium, and high iron content, with good sensory acceptance and positive perception by potential consumers.