ABSTRACT
With the market being increasingly competitive and consumers more demanding, it is extremely important to find more efficient and diversified alternatives for improving the quality of ice cream. The aim of this study was to develop guava-flavoured ice creams using galactomannan from Caesalpinia pulcherrima as a substitute for stabilizers, to evaluate their properties and to make a comparison with two commonly used stabilizers (xanthan gum and neutral super binder). To characterise the ice cream, analyses were made of overrun, resistance to melting, moisture, ash, protein, lipids, carbohydrates, total solids and pH. Microbiological quality was investigated by analysis of coliforms at 45 °C/g, of coagulase positive staphylococci/g and of Salmonella sp/25 g. Tests were carried out to evaluate purchase intent and the sensory attributes of colour, aroma, texture, flavour and overall impression. Three formulations of ice cream were made by modifying the stabilizer employed: neutral super binder (T1), galactomannan from C. pulcherrima (T2) and xanthan gum (T3). Melting rates showed a linear behaviour, being similar for up to 35 minutes for the three formulations. The ice cream samples had good values for overrun. No statistical differences were seen between the physical and chemical variables. In the sensory tests, the T2 formulation performed in a similar fashion to T1 and T3. However, the ice cream from formulation T3 displayed for the attribute of texture a better grade than the neutral super binder stabilizer (T1). All the formulations showed high purchase intent by the tasters. All the ice creams produced followed current legislation, showing that galactomannan from Caesalpinia pulcherrima can be used as a substitute for conventional stabilizers.
Key words:
Thickeners; Polysaccharides; Ice creams
