Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions

  • Clara Mítia de Paula Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil
  • Karina Maria Obrich dos Santos Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, 23020-470, Rio de Janeiro, RJ, Brazil
  • Leandro Silva Oliveira Empresa Brasileira de Pesquisa Agropecuária, Embrapa Caprinos e Ovinos, P.O. Box 145, 62010-970, Sobral, CE, Brazil
  • Jacqueline da Silva Oliveira Instituto Federal de Educação Ciência e Tecnologia do Ceará, Campus de Sobral, Av. Dr. Guarani, 317, 62040-370, Sobral, CE, Brazil
  • Flávia Carolina Alonso Buriti Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Rua Juvêncio Arruda, s/n, 58429-600, Campina Grande, PB, Brazil
  • Susana Marta Isay Saad Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil

Abstract

The production of a goat milk ice cream with a typical Brazilian fruit, probiotic cultures and with the fat substitution by inulin could be an opportunity of products’ diversification for the growing goat dairy sector in Brazil and also to attend the consumers’ demand of healthy indulgence products. However, the probiotic stability and texture could be affected by the fat replacement in a frozen product, and sensory acceptability can vary according to the country region. The objective of this study was to investigate the effect of substitution of goat milk cream by inulin on the stability and quality parameters such as fat content, fatty acid profile, lactobacilli viability, hardness and melting rate of goat milk ice cream produced with cajá pulp and probiotic cultures of Lactobacillus rhamnosus or Lactobacillus paracasei. Focusing on the opportunity of spreading food products containing regional ingredients, a sensory evaluation was conducted with consumers of two distinct Brazilian regions (São Paulo and Sobral, south-eastern and north-eastern cities, respectively). Formulations with inulin fitted requirements for low fat and low saturated fat products. Probiotic cultures survived well in all tested formulations since added probiotics maintained viability levels above 8.00 log cfu/g during storage. The full-fat ice creams achieved significant higher acceptability among the consumers of Sobral when compared with those of São Paulo, reinforcing that familiarization with goat milk can influence the acceptability of caprine dairy products. Inulin added ice creams showed lower overrun, with hardness and melt-down profile increased in comparison with milk cream formulations. Nonetheless, inulin successfully substituted milk cream in goat milk ice creams with cajá as their scores of sensory acceptability were above 7.00 and similar within both consumer groups. The multi-functional character of the inulin added ice creams indicate their potential contribution for good health if consumed as part of a well-balanced diet.

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How to Cite
de Paula, C. M., K. M. O. dos Santos, L. S. Oliveira, J. da Silva Oliveira, F. C. A. Buriti, and S. M. I. Saad. “Fat Substitution by Inulin in Goat Milk Ice Cream Produced With Cajá (Spondias Mombin) Pulp and Probiotic Cultures: Influence on Composition, Texture, and Acceptability Among Consumers of Two Brazilian Regions”. Emirates Journal of Food and Agriculture, Vol. 32, no. 2, Mar. 2020, pp. 140-9, doi:https://doi.org/10.9755/ejfa.2020.v32.i2.2074. Accessed 7 June 2020.
Section
Research Article