A importância de informações de qualidade e rotulagem nutricional assertiva na promoção de qualidade de vida para indivíduos com restrições alimentares: revisão sistemática

Abstract

Lactose intolerance, restricted consumption of added sugars and vegetarianism are all aspects that have gradually expanded, limiting the choices available. This study aimed to produce an edible ice cream based on water-soluble extracts of babassu kernels, banana and peanuts, free from sucrose, and to carry out a centesimal and sensory analysis of this formulation. The product was subjected to centesimal analysis to determine calories using Atwater coefficients, carbohydrates were described according to Resolution RDC No. 360/2003 and proteins, lipids, moisture and ash according to the analytical standards of the Official Association of Analytical Chemists (AOAC). Sensory acceptance tests were carried out using a 9-point hedonic scale ("I very much disliked it" to "I very much liked it") and purchase intention tests using a 5-point hedonic scale ("I would certainly not buy it" to "I would certainly buy it"). The centesimal analysis of the ice cream revealed the following percentages: moisture (71.87%), ash (0.08%), carbohydrates (20.88%), proteins (5.45%), lipids (1.72%), and caloric value of 120.80 Kcal/100g. As for sensory acceptability, the formulation achieved significant acceptability in all the attributes evaluated (color, appearance, aroma, texture, creaminess, taste and general acceptability). In addition, 47.1% of the evaluators showed a positive intention to buy. Thus, the ice cream proved to be a good alternative, offering benefits not only to lactose-intolerant and/or casein-allergic consumers or those looking for vegan options, but also to the general public interested in healthier and more sustainable choices.