Development and characterization of high protein functional ice cream with ora-pro-nóbis (Pereskia aculeata Miller) and inulin

Abstract

The use of functional raw materials has been growing in recent years, and it aims to provide, in addition to essential nutrients, compounds associated with beneficial health effects. Among the ingredients with functional claims, inulin has been considered an important dietary fiber. In addition, the knowledge and use of unconventional food plants (in Portuguese Plantas Alimentícias Não Convencionais (PANCs)) have been receiving prominence, thus valuing biodiversity and more sustainable food. This study aimed to develop ice cream using unconventional raw materials, i.e., the plant ora-pro-nóbis and inulin, in order to produce functional and innovative food. Two ice cream formulations were elaborated, which differed from each other only by the amount of inulin. In Formulation 1 (F1), ora-pro-nóbis ice cream received the addition of 3% inulin; and in Formulation 2 (F2), ora-pro-nóbis ice cream received the addition of 6% inulin. In addition, physicochemical and amino acid analyses of ora-pro-nóbis leaves were performed. Subsequently, microbiological, physicochemical and sensory analyses of ice cream formulations were conducted. The results were statistically compared by the t-Student method with significance level of (p < 0.05). The protein content of the formulations was high, 10.54 ± 2.20% for F1 and 12.13 ± 0.57% for F2. There was no significant difference in the contents of lipids, ash, proteins, and crude fiber between the formulations. The samples are in accordance with the microbiological standards established by legislation. Regarding the analysis of air incorporation, F2 had a higher value (41.26 ± 0.13%) compared to F1 (36.36 ± 0.17%). In addition, F2 had a lower melting rate (1.20 g/minute) than F1 (3.38 g/minute). It was concluded that ice cream had good sensory acceptance. The ice creams presented good sensory acceptance and they can be a consumer choice for people looking for a healthy product with high protein content.

Keywords:
Protein; Amino acids; Sensory analysis; Food plants; Dairy; Fiber