Caracterização físico-química e sensorial de sorvetes à base de frutos do cerrado

Abstract

The study aimed to evaluate the nutritional, microbiological and sensory properties of ice cream made with exotic fruits of the Brazilian cerrado region, among them araticum (Annonacrassiflora) pequi (Caryocar brasiliense Camb.) Mangaba (Hancorniaspeciosa) and Curriola( Pouteriaramiflora). Many flavors proved promising, with high acceptability and nutritional value superior to conventional commercial flavor, making it an attractive option for both the indu stry a nd for consumer hea lth. As rega rds the microbiological aspect, the samples were suitable for consumption. The economic use of neglected species can contribute to both conservation and enhancement of native species and to promote a healthy and diverse diet.