Desenvolvimento e caracterização físico-química e sensorial de sorvete à base de kefir de leite de cabra e mangaba

Abstract

The search for foods that combine flavor, nutritional value, and functionality has driven growth in the food industry. In this context, kefir stands out due to its benefits for intestinal and immune health. Goat milk, with better digestibility and lower allergenicity than cow’s milk, emerges as a promising alternative for fermented products. Therefore, the present study aimed to develop ice cream formulations based on goat milk kefir with the addition of mangaba pulp, evaluating their physicochemical composition, sensory acceptability, and purchase intention. Four formulations were prepared, varying the proportion of kefir in the liquid base (25%, 50%, and 75%), in addition to a control formulation, while keeping the other ingredients constant. The laboratory analyses performed included pH, moisture, titratable acidity, total solids, melting rate, overrun, and instrumental color. Sensory acceptance was evaluated by untrained panelists. Moisture content ranged from 73.65% to 78.54%, with no statistically significant difference among the formulations. Ash content ranged from 0.34% to 0.50%, also showing no significant difference. Titratable acidity varied among formulations, with the highest value observed in F3 and the lowest in F4, while F1 and F2 showed intermediate values. Significant differences were observed in total solids, with higher values in F3 (75% kefir) and F4 (control). The pH values ranged from 4.58 to 5.15, showing significant differences among samples. The color parameters L* and b* showed no significant differences among formulations. The a* parameter presented negative values in all samples. Sensory analysis indicated good acceptance of the formulations, with mean scores between “liked slightly” and “liked moderately” and acceptability indices above 70% for most evaluated attributes. The results demonstrate the technological and sensory feasibility of producing ice cream based on goat milk kefir with mangaba pulp.