Avaliação de aspectos físico-químicos, sensoriais e reológicos de sorvete gourmet elaborado com teor reduzido de lactose

Abstract

This study aimed to prepare a gourmet ice cream from milk with reduced lactose content. They were made, a traditional chocolate ice cream and other ice cream of the same flavor with hydrolyzed lactose. The amount of lactase enzyme used was 0.07% (m/m) over the volume of the prepared syrup. The Hydrolysis was performed at 45°C/three hours for the three experimental replicates. The binomial time and temperature used temperature were sufficient to complete hydrolysis of lactose in the syrup to prepare the ice cream, which was confirmed by analyzing the carbohydrate profile using liquid chromatography high performance (HPLC), which allows the lactose intolerant, consumption keeping in their diet the nutritional properties of milk without damage to health. The physicochemical and sensory analyzes were performed after the manufacture of ice cream. The rheological analysis, determination of pH and titratable acidity were carried out after manufacture and after 20 and 40 days of storage of ice cream with and without lactose. The hydrolysis of lactose did not affect the levels of fat, protein, ash, overrun and viscosity (p>0.05) when compared to those with lactose. Significant differences (p<0.05) for the reducing sugars content, expressed as lactose, non-reducing and expressed as sucrose, between the two treatments were identified. The results also demonstrated increased acidity (p<0.05) during storage in both treatments. For the lactosefree ice cream there was a rise in acidity newly manufactured product until the 20th day. The pH significantly changed (p<0.05) in time, but not between treatments. The lactose-free cream showed higher melting rate of the ice cream with lactose (p<0.05). The assessed sensory attributes, flavor, sweet taste and appearance were presented with greater acceptance (p<0.05) in ice cream with lactose, and the higher purchase intent, but the texture and creaminess have equal acceptance (p>0,05) with products and lactose. To profile analysis TPA, hardness and elasticity behaved similarly (p>0.05) in both ice creams. For the tackiness and adhesiveness only on lactose cream during storage was reduced (p<0.05), that after manufacturing only tackiness was higher in the product with hydrolyzed lactose. The cohesiveness behaved similarly in the two treatments is not changing between them (p>0.05) increase in both, and then stabilizing (p <0.05).