Desenvolvimento de sorvete de requeijão Cardoso e casquinha com borra de manteiga

Abstract

Considering the importance of developing new products and using regional ingredients, this research aimed to develop an ice cream made with “Requeijão Cardoso” and a cone using butter residue, incorporating two typical products from the region of São Raimundo Nonato, Piauí. The goal was to add value to local markets, generate income, and encourage further research, in addition to strengthening the gastronomic sector.To achieve this, two ice cream formulations were developed using different percentages of “Requeijão Cardoso” in the base mix, as well as one cone formulation in which wheat flour was partially replaced with butter residue. The ice cream and cone were evaluated through sensory analysis conducted at the Restaurant and Bar Laboratory of IFPI, with 100 untrained tasters, who were required to be familiar with the products used in the study.The products developed showed positive sensory indicators and added value to the local ingredients, promoting regional culinary culture. The use of “Requeijão Cardoso,” a traditional dairy product from the region, gave the ice cream a unique flavor, creaminess, and distinct characteristics. Additionally, the inclusion of butter residue in the cone offered a nutritionally rich alternative by utilizing a byproduct that is typically discarded in gastronomy. Based on these findings, further studies are recommended on the development of products using regional ingredients, aiming to benefit both local cuisine and academic research.