The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047) obtained from the Active Germplasm Bank for Papaya at Embrapa Cassava and Fruit Crops, located in Cruz das Almas, Bahia State, Brazil. These genotypes were identified at before studies because they showed atractive colour, good flavour and highter soluble solid (ºBrix). Sensory analyses of the ice-creams were carried out using affective tests (9 point hedonic scale) for the attributes of overall appearance, colour, odour, flavour and texture. The following physico-chemical determinations were carried out: pH, total titrable acidity, soluble solid (ºBrix), ratio, vitamin C, total solid, ash, protein, lipid, total sugars, reducing and non-reducing sugars.The sensory and physico-chemical data were submitted to an analysis of variation, followed the Tukey test. The ice creams showed higher scores for all of attributes. The genotypes CMF020 and CMF031 were preferred in terms of flavour. The judges didn!t indicate preference among the products in terms of overall appearance, colour and texture, so the less atractive genotypes for the fresh fruit market, could be utilized for the industry to make ice cream. They are a nutritive dessert, because they showed enough carbohydrates, vitamin C and protein contents. This study showed that the papaya ice cream is an excellent alternative of consumption.
Carica papaya L.; papaya; papaya ice-cream
