Elaboração, caracterização físico-química e informação nutricional de um sorvete de cenoura com calda de chocolate zero lactose

Abstract

Nowadays approximately 75% of the population is somehow intolerant to lactose in different levels. Considering that there is still few varieties of products available for this people, this work aims to elaborate a carrot ice cream with chocolate syrup in a lactose free version. The project was divided in three phases: product elaboration, physical-chemical characterization and nutritional information determination. In the first phase fats, non-fatty solids of milk, sugars, other solids, total solids and apparent density (overrun) were determined. The nutritional information was elaborated using the Brazillian Table of Food Composition (TBCA – 7.0) as a reference. The physical-chemical composition found for the product was 9,07% of fat, 11,38% of non-fatty solids on milk, 25,1% of sugars and 0,23% of other solids, giving 45,78% of total solids and 788,8 g/l of apparent density. The results of the nutritional analysis was: energy value = 132 kcal or 552 kJ, carbohydrates = 19 g, proteins = 2,6 g, total fats = 5,1 g, saturated fats = 2,6 g, dietary fiber = 0,9 g, sodium = 37,36 mg and did not present significant results for trans-fats.