Open AccessDevelopment, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases
Author(s) -
Ariane Barbosa Alves,
Waldiney Fernandes dos Santos,
Wanessa Costa Silva Faria,
Edgar Nascimento,
Marilú Lanzarin,
Priscila Becker Siqueira,
Nágela Farias Magave Picanço,
Wander Miguel de Barros
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i9.12712
Subject(s) - ice cream , food science , lactose , titratable acid , shelf life , mesophile , chemistry , water activity , moisture , mathematics , water content , bacteria , biology , genetics , geotechnical engineering , organic chemistry , engineering
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.