Elaboração e avaliação sensorial de sorvete diet e sem lactose de mangaba endêmica do Cerrado

Abstract

Mangaba is a fruit of the cerrado, not much consumed, rich in iron and vitamin C source but with high perishability. In order to reduce waste and increase the processing of that fruit, an ice cream was prepared from the mangaba pulp one in an integral formulation and another one in lactose-free and diet, to serve consumers with dietary restrictions. The ice creams were submitted to sensorial analysis by 30 tasters, who showed acceptance of both, even being possible to detect differences between them, and also physical-chemical analysis of pH, soluble solids, titratable acidity and melting. The production of ice cream is feasible to increase processing mangaba and avoid waste.