Sorvete à base de leite de búfala saborizado com maracujá e enriquecido com mel de abelha (apis mellifera l)

Abstract

The buffalo milk has characteristics that make it possible to use it for the production of derivatives, such as its high fat content and good amount of protein, which provides higher yield in relation to cow's milk. Among the milk derivatives we have the ice cream, which is flavored with passion fruit and enriched with honey, has good nutritional properties and has the potential to expand the milk chain of buffaloes and honey in the state of Piauí. The objective of this work was the development of ice cream based on buffalo milk added with different concentrations of honey (0%, 4%, 8%, 12% and 16%) and flavored with passion fruit, to evaluate their health conditions by Means of microbiological analysis, to identify the physical-chemical quality and verify their sensory acceptance and purchase intention. The addition of honey in ice cream promoted changes in moisture, increasing its content and overall sugars, promoting its decrease as honey was added. Among the formulations, the formulation T0 (0% honey) obtained the highest averages in the attributes color, aroma, flavor, texture, global acceptance and purchase intention. The formulations with 4% and 8% of honey (T1 and T2) of buffalo milk sorbet flavored with passion fruit were as well accepted as the T0 formulation (0% honey), however the intention of purchase test showed that The judges doubted whether they would buy the processed products. New sensorial tests should be carried out to verify a percentage of sugar / honey that satisfies the majority of consumers in order to further improve the acceptance of ice cream based on honey-enriched buffalo milk.