Aplicação da mucilagem de ora-pro-nobis (Pereskia aculeata Miller) em sorvete

Abstract

Ice creams are complex colloidal systems that, in order to maintain their structure and physicochemical characteristics, require the addition of additives in their composition. Commonly used as emulsifiers and stabilizers, hydrocolloids or mucilages of plant origin are widely studied for use in the food industry. In this scenario, the mucilage extracted from Pereskia aculeata Miller (ora-pro-nobis) has stood out due to its high water absorption capacity, gel formation and emulsion stabilization. The present study aimed to evaluate the effect of adding ora-pro-nobis mucilage on the physical, chemical and microstructural characteristics of ice cream, as well as to verify the viability of using mucilage in total or partial replacement to the commercial emulsifiers-stabilizers used in the manufacture of this edible ice cream. Five ice cream formulations were prepared with substitution of the mix of stabilizers-emulsifiers for 0, 25, 50, 75 and 100% MOPN, which were subsequently characterized in terms of rheological behavior, pH, total solids, proximate composition, overrun, firmness, temperature of melting and melting behavior. The formulations with higher MOPN content gave rise to more viscous ice creams, with greater incorporation of air or overrun, less degree of recrystallization and lower melting rate. The treatment with total replacement of MOPN (100%) presented the highest values for consistency index (0.4246 Pa.sn), overrun (84.57) and texture analysis (18.01 N), revealing its higher viscosity, air aggregation, firmness and smoothness. Although such formulation (100% MOPN) has the lowest nucleation temperature (1.46 °C), the melting rate was substantially lower than the others. Based on the results presented, it is concluded that the addition of the ora-pro-nobis mucilage to the ice cream base mixture improved a large part of the studied parameters.