Sorvete a base de extrato hidrossolúvel de castanha do brasil

Abstract

Important for helping the body's functioning, milk is one of the most consumed foods in the world. However, despite all the values attributed to milk, it is known that there is a portion of society that suffers from restrictions on consumption, people who have lactose intolerance, allergy to milk protein, but there are also the exclusion diets only by choice. In all cases mentioned, the cow-milk exclusion diet is present in the individual's life. With this, new products appear on the market to supply the patients' needs, as well as studies on water-soluble extracts of oilseeds and cereals, which have been titled "vegetable milks", thus bringing the usual substitutes for the consumer's daily life. Considering the increasing demand for products with substitution of cow's milk, this study aims to elaborate a Brazilian chestnut ice cream, in order to prove the viability of production and its adequate sensorial and structural characteristics, carrying out the balancing of the formulation, test melting, overrun, and sensory analysis. Thus, satisfactory results were obtained in relation to the attributes questioned in the sensory analysis, with observations raised by the tasters in comparison to other products already on the market such as the water-soluble soybean based ice cream, characterizing Brazil nuts with a mild flavor and without texture, as generally found in those that are the basis of soy. Thus, the viability of production and acceptance of the consumers has been proven.