Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

• Autor(a) principal: Alves, Ariane Barbosa
• Data de Publicação: 2021
• Outros Autores: Santos Junior , Waldiney Fernandes dos, Faria, Wanessa Costa Silva, Nascimento, Edgar, Lanzarin, Marilu, Siqueira, Priscila Becker, Siqueira, Nágela Farias Magave Picanço, Barros, Wander Miguel de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12712
• topic: Inovação; Produto alimentício; Prazo de validade; Comida vegana; Sorvete.; Inovação; Produto alimentício; Prazo de validade; Alimento vegano; Sorvete.; Innovation; Food product; Shelf life; Vegan food; Ice cream.

This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C.