Desenvolvimento de sorvete à base de polpa de mandacaru e xiquexique

Abstract

Mandacaru and xiquexique are typical plants of the Caatinga Nordestina, present edible fruits, however, little used for human consumption, being mostly used in animal feed or wasted. The objective of this study was to elaborate sorbets based on the Mandacaru and Xiquexique pulps and to evaluate their physical-chemical characteristics and acceptability. The fruits were collected in the State of Piauí and the developed ice cream were analyzed for the physico-chemical parameters (pH, acidity, SST, moisture and ash) using official methods. Five formulations of ice cream using different proportions of mandacaru and xiquexique pulps were also developed, which were evaluated for their sensory acceptance (appearance, taste, texture, color, aroma and general acceptance), as well as their purchase intention. The results showed that the ice creams had a% humidity (71 to 79), pH (5.7 to 6.2), SST% (3.9 to 4.9), total acidity (0.21 to 0.52) , Ash% (0.6 to 0.9). As for the sensory acceptance, all the formulations presented scores between 6 and 7 for all the evaluated attributes, standing out the F2 formulation with better grades which reflected in its best intention to buy. It can be inferred that the ice cream based on mandacaru pulp and xiquexique meet the requirements of current legislation and have good sensorial acceptance, demonstrating the potential for industrialization.