ACEITABILIDADE DE SORVETE DE TAMARINDO COM CASCA DE JABUTICABA

Abstract

The purpose of this study was to formulate ice cream with tamarind and jabuticaba peel in order to submit it to a study regarding its physicochemical and sensorial properties. Thus, three experiments have been analyzed as following. Experiment 1 – a formulation of ice cream with different concentrations of tamarind pulp has been tested to determine the ideal concentration of this substance. Experiment 2 – a study about the ideal chemical concentrations of jabuticaba peel in preparation of ice cream has been done using as a reference the Experiment number 1. Experiment 3 – it has been analyzed the sensory and physical-chemical properties of the ice cream made with tamarind pulp and jabuticaba peel using as references the results of Experiment 1 and Experiment 2. The formulations were tested according to its pH, titratable acidity, overrun, melting and microbiological characteristics. The ice cream with 25% of tamarind pulp added with 10% of jabuticaba peel was well accepted by the tasters and it obtained scores between 7 and 8 points concerning to the sensorial evaluation. According to hedonic scale, Note 7 corresponds to "I like it moderately" and Note 8 corresponds to "I liked it a lot". The study pointed 92% of acceptability in the category "purchase intention", which demonstrates that it is possible to reuse food residues and high nutritional value in ice cream´s preparation.