Rheological, physico-chemical and sensorial properties of ice cream made with powdered form with low energetic value and high content of prebiotic fibers

Abstract

Mangaba is a native fruit found in the Brazilian Cerrado and stands out for its nutritional composition rich in chemical compounds. The present study investigated the effect of adding different levels of sugar, fat and prebiotic fibers in powder preparations used to manufacture mangaba ice cream. The levels of solubility, hygroscopicity, water activity and microscopic characteristics of the powdered preparations were investigated. Ice cream obtained by these mixtures was analyzed according to physicochemical characteristics, quality parameters, overrun, mineral profile, mineral absorption simulation in vitro, rheological characteristics, fructooligosaccharide quantification, sensory acceptance and microbiological characteristics. The powder preparation provided the production of ice cream with reduction in the fat content, in energy value, besides the elevation in the levels of dietary fiber, vitamin C, fructooligosaccharides and calcium. All formulations were sensorially accepted and microbiologically suitable for consumption, making the manufacture of ice creams through powdered preparations.