Addition of collagen fiber in the production of creamy ice cream

• Autor(a) principal: Marins, Annecler Rech de
• Data de Publicação: 2021
• Outros Autores: Gomes, Elienae da Silva, Campos, Talita Aparecida Ferreira, Gomes, Raquel Guttierres
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/20743
• topic: Ice cream; Fiber; Technological analysis; Sensory analysis.; Helado; Fibra; Análisis tecnológico; Análisis sensorial.; Ice cream; Fibra; Analise tecnológica; Análise sensorial.

The international market classifies ice cream as a food capable of conveying nutrients and other compounds of interest to health, and this new generation of products is given the name of “functional ice cream”. A new ingredient that is being studied is collagen fiber, which is obtained from the inner layers of cowhide through a less drastic process due to the use of lower temperatures. The objective of this work was to study the addition of collagen fiber to cream ice cream and to evaluate the physicochemical and sensory characteristics. The parameters of melt resistance, titratable acidity, crude protein, ash, total dry extract, soluble dietary fiber, texture profile, instrumental color and sensory analysis were evaluated. The treatment with the highest percentage of collagen fiber had the highest protein content, total solids, melt strength, and texture firmness. In the color parameters all formulations were significantly different and the luminosity was lower for the ice creams with collagen fiber. The formulation with 1.5% collagen fiber was the most accepted, evaluating color, aroma, flavor and overall appearance. It is suggested that ice cream is a vehicle for adding collagen fiber.