Elaboração de sorvete adicionado de chia e mel

Abstract

There is a demand in the market for differentiated products with healthy appeal, and Chia (Salvia hispanica L.) fits this profile due to its composition which is rich in omega-3, protein, fiber, antioxidants and minerals such as phosphorus, calcium, iron and magnesium. This new product is designed to encourage the consumption of Chia tasty way, since it provides numerous health benefits to consumers. The ice cream was made from a syrup base, with the addition of the Chia seed and honey bee, which have made it a value-added product and feature functional food. And in this case we used artificially flavored cream. We prepared three formulations with different concentrations of the Chia. Acceptability with 100 tasters tests were performed. They evaluated the overall acceptance by nine point hedonic scale, where we had a good acceptance for all samples, with formulation 1, and with 3.5% of the Chia we reached better grades. The physicochemical analyzes with fattening and titratable acidity we found very relatively values. When the fattening was studied, the formulation 1 got a highest content (3.17 g/100g of ice cream) and for acidity analysis the results had a range from 1.2 to 1.26 mg of latic acid in 100 g of ice cream. In the microbiological analysis for Staphylococcus besides total and fecal coliforms, all results reached all standards required by the law. The analysis of crude fiber obtained very high values ranging from 5.50 to 10.73%. The elaborated ice cream had satisfactory characteristics in all aspects.