CARACTERIZAÇÃO DE SORVETE DIET, LIGHT E TRADICIONAL SABORIZADO COM POLPA DE MARACUJÁ

Abstract

The objective was to characterize diet, light and traditional ice cream flavored with passion fruit pulp. Molds and yeasts (UFC/g) and coliforms were counted at 35 ºC and 45 ºC (MPN/g); determinations of pH, titratable acidity, moisture, total solids and ash. Consumers evaluated acceptance by attributes, purchase intention and acceptability index. In the evaluation of the consumer profile, a structured questionnaire with closed questions was applied. The results of physicochemical determinations, sensory tests of acceptance by attributes and purchase intention were submitted to analysis of variance and the differences in the means were compared by Tukey's test at a 5% significance level. The results of the acceptability index and the consumer profile were evaluated in percentage. The microbiological results were descriptively evaluated. A completely randomized experimental design was used, in three batches. All treatments presented total solids content within the legislation. It was observed for coliforms at 45 °C that all treatments evaluated were within the standards established by legislation. As for purchase intent, tasters would probably buy most of the samples. Regarding the average values of acceptance, regardless of the sensory attribute evaluated, most treatments were accepted by consumers, except for the diet samples. The T2 treatment (with whole milk and 5% pulp) is more recommended because it presents values close to the commercial treatment, with the advantage of having a lower pulp concentration, thus having half the cost of its production.