Sorvete de umbu e mangaba com propriedade funcional: processamento e caracterização

The aim of the current study is to develop and evaluate ice cream formulations based on Bacillus clausii and on fructooligosaccharide. A survey based on questionnaires was initially conducted with 66 ice cream consumers in order to define the fruits to be added to the ice creams. Next, 4 ice creams (F1- without fruit; F2 – added with umbu; F3 – added with mangaba, and F4 – added with umbu and mangaba) were formulated and subjected to microbiological (coliforms, Salmonella sp., positive Staphylococcus coagulase and fungi), sensory (acceptance and preference), physicochemical and chemical (humidity, proteins, lipids, ash, vitamin C, Thiobarbituric acid reactive substances, 1,1-diphenyl-2-picryl-hydrazil, phenols, soluble solids, acidity and pH) evaluations, as well as to calorie and carbohydrate analysis. Mangaba was the main ice cream flavor selected by consumers; it was followed by umbu and umbu/mangaba mix. All formulations were microbiologically safe; they have shown high acceptability and assured Bacillus clausii viability. Ice creams added with fruits were source of bioactive compounds and presented higher antioxidant activity (vitamin C) than the ice cream formulation without fruit (F1). Fructooligosaccharide and B. clausii addition to ice cream formulations did not influence the evaluated features. The herein suggested ice cream formulations are innovative products that can meet consumer market’s expectations about food with functional claims and added with regional fruits.