Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

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dc.creatorIsabela Gomes Cardoso
dc.creatorMonise Viana Abranches
dc.creatorMayara Carolline Resende Silva
dc.creatorFlávia Beatriz Custódio
dc.creatorIngrid Annes Pereira
dc.creatorRegina Maria Finger
dc.creatorLaís Buriti de Barros
dc.creatorBeatriz do Nascimento Corrêa dos Santos
dc.creatorGardênia Márcia Silva Campos Mata
dc.date.accessioned2025-09-04T19:28:22Z
dc.date.accessioned2025-09-08T23:00:12Z
dc.date.available2025-09-04T19:28:22Z
dc.date.issued2023
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1590/fst.41722
dc.identifier.issn1678457X
dc.identifier.urihttps://hdl.handle.net/1843/84880
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectBanana
dc.subjectSorvete
dc.subject.otherPrebiótico
dc.subject.otherAmido
dc.subject.otherSorvete
dc.titleUnripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume43
local.description.resumoThe homemade ice cream formulations produced from the partial replacement of dairy fat with unripe banana biomass (UBB) were elaborated and characterized. Formulations 1, 2 and 3 with 2.6%, 12.5% and 21.9% of reconstituted UBB, respectively in partial replacement of heavy cream were compared to the traditional formulation (0% UBB and 100% of heavy cream). The characterization included: physicochemical, microbiological, and sensory analyses. Fat reduction of at least 22.6% in centesimal composition were noticed among the formulation with UBB (p < 0.05). The titratable acidity and meltdown rate of the formulations increased with the addition of UBB and fat reduction. The sensory analysis showed that the preference of the panellists reduced with substitution of cream for UBB. The traditional formulation and formulation 1 were the most preferred. There was no difference in the attributes of overall impression, appearance, creamy texture, color, sweet taste and vanilla flavor between the traditional formulation and formulation 1 in the acceptance test. It was also found that the intention to consume those same formulations was positive. Therefore, the production of ice cream using prebiotic fat replacers are an interesting option to be explored in an attempt to combine sensory acceptance with health benefits.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/cta/a/hGLXqZ5CVXK6nLqDx8qsSqq/?lang=en

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