Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

Author:

Alves Ariane BarbosaORCID,Santos Junior Waldiney Fernandes dosORCID,Faria Wanessa Costa SilvaORCID,Nascimento EdgarORCID,Lanzarin MariluORCID,Siqueira Priscila BeckerORCID,Siqueira Nágela Farias Magave PicançoORCID,Barros Wander Miguel deORCID

Abstract

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.

Publisher

Research, Society and Development

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