Resumen

BARRIONUEVO, MR; CARRASCO, JMN; CRAVERO, BAP  y  RAMON, AN. Formulation of a diet blueberry ice-cream with prebiotic characteristics. Diaeta [online]. 2011, vol.29, n.134, pp.23-28. ISSN 1852-7337.

Introduction:The inulin is a prebiotic which has nutritional and technological properties, and it can be added to products like ice-creams. The aim of this work was to formulate a diet blueberry ice-cream (low in calories, carbohydrates and lipids) with prebiotic characteristics, to evaluate it sensorially and analyze its physico-chemical composition. Materials and Methods:The ingredients used were inulin powder, skimmed milk powder; additives; dehydrated egg white and scalded and processed blueberries. The fruits were scalded in 20, 40 and 60 %, in order to define the percentage to be utilized, using the preference test (Newel and Mac Farlane). The ice- cream was mixed, pasteurized (63ºC; 30 minutes), cooled (4°C; 4,5 minutes), matured (4ºC; 2 hours) beaten and frozen in an icy machine (-6ºC; 50 minutes). Then it was packed and stored (-16ºC; 12hours). The chosen ice-cream was evaluated sensorially through acceptability. Chemical analysis of humidity, proteins, carbohydrates, total dietary fiber, ashes, calcium, sodium, phosphorus and physic: overrun were carried out. The label was designed in accordance with the CAA (Argentine Food Code). Results:Acceptability was expressed in percentage and determinations in terms of average standard deviation. The favorite fruit concentration was 40%. Acceptability 86%. Attractive and purple color. Sweet- acid taste and aroma, blueberry like. Creamy texture, without ice crystals. Firm consistency, slow melting and spongy body. Humidity 68,13; protein 8,4; carbohydrates 10,51; total dietary fiber 12,51; insoluble 5,82; soluble 6,69; ashes 0,45 g %; calcium 148,56; sodium 133,96 and phosphorus 167,50 mg %; overrun 71% respectively. It was labelled "low- calorie diet food"; "0 % fat"; "without sugar additives" and "high amount of alimentary fiber". Conclusion:The Diet Blueberry Ice-Cream (low in calories, carbohydrates and lipids) with inulin has been feasible, presenting good sensorial and nutritional characteristics.

Palabras clave : Diet ice- cream; Inulin; Formulation; Composition; Sensorial evaluation.

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