Desenvolvimento e caracterização de gelado comestível a base de extrato vegetal de arroz com polpa de uvaia

Abstract

Currently, the market for vegan products is growing more and more, in this way, many foods are being molded according to the consumer's choice, as well as the producing industry needs to develop new products to meet this demand that grows every day. One of the options for replacing animal milk is vegetable extracts. Thinking about the innovation of the current consumer market, the objective of the work was to develop and characterize the edible ice cream based on rice extract with uvaia pulp. Three formulations were prepared, designated as F1 (0.03% xanthan gum and 20% uvaia pulp), F2 (0.02% xanthan gum and 25% uvaia pulp) and F3 (0.01% xanthan gum and 30 % pulp). Physical and chemical evaluations (pH, total soluble solids, humidity, water activity), Instrumental Color and texture were carried out. By observing the analyses, it is concluded that the rice extract and the percentage of xanthan gum are products that can replace milk of animal origin, since it maintains the texture of the edible ice cream in an adequate way, the uvaia pulp maintains the attractive color of ice cream, as well as the low pH retards the growth of microorganisms through the obstacle theory (low temperature and added sugar), these analyzed parameters make it a great option for the development of new products in the food industry.