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 region

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...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2020-02, Vol.32 (2), p.140-149
Main Authors: de Paula, Clara Mítia, dos Santos, Karina Maria Obrich, Oliveira, Leandro Silva, Oliveira, Jacqueline da Silva, Buriti, Flávia Carolina Alonso, Saad, Susana Marta Isay
Format: Article
Language:English
Subjects:
Acceptability
Consumer groups
Consumers
Consumption
Dairy industry
Dairy products
Fatty acids
Food production
Food products
Formulations
Goat's milk
Goats
Hardness
Ice cream
Ingredients
Inulin
Investigations
Lactobacilli
Low fat
Microorganisms
Milk
Nutrition research
Oils & fats
Probiotics
Pulp
Regional analysis
Regions
Sensory evaluation
Stability
Substitutes
Texture
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Summary: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 Lactobacillusparacasei. Focusing on the opportunity of spreading food products containing regional ingredients, a sensory evaluation was conducted with consumers of two distinct Brazilian regions (Säo 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 Säo 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.
ISSN:2079-052X
2079-0538