Estudo dos parâmetros físico-químicos e sensoriais de sorvete de acerola (Malpighia glabra L.) submetido ao congelamento rápido (-80°C) e lento (-18°C)

Abstract

The ice creams are made from a stable emulsion, which through a process of beating and freezing produces a creamy, smooth and palatable. The emulsions are composed of dairy products, water, fat, sugars, stabilizers, flavorings and others. The objective of this study is to characterize physical and sensorial - chemically chocolate ice cream on two different freezing temperatures, ultrafreezer (-80°C) and conventional freezer (-18°C). Attributes in appearance, flavor, texture, overall acceptability and purchase intent ice cream frozen at -80°C led to the choice of 60 untrained judges. With data about the composition of chocolate ice cream sentesimal were within the values established by law and analysis of overrun of 75% value that identifies the ice cream as good quality.