Abstract

FIGUEROA, ID; POCLAVA, EL; CRAVERO, BAP  and  MILLAN, M. Use of phytosterols in the formulation of a goat milk ice cream. Diaeta [online]. 2013, vol.31, n.144, pp.13-18. ISSN 1852-7337.

The formulation of dairy products with functional ingredients such as phytosterols is continuously increasing due to its potential health benefits for consumers. The objective was to formulate a diet goat milk ice cream, strawberry flavored, with caloric and carbohydrate values reduced, and with the addition of phytosterols acceptable to the consumer. To do so we used goat skim milk powder, sweeteners, additives, albumin powder, strawberry pulp and phytosterols esters. The phytosterols were solubilized and incorporated in milk (89 ± 1 °C), mixed (47 ± 2 °C), pasteurized (63 °C; 30 min), cooled (4 ± 1 °C), matured (5 ± 1 °C) beaten and frozen in an icy machine (-22 ± 2 °C), packed and stored (-16 °C). Mixtures of 1,5; 3 and 5 g% of phytosterols were elaborated to define the percentage to be used, using the preference test (Newel and Mac Farlane). The chosen ice cream was evaluated sensorially through acceptability. Chemical analysis of humidity, proteins, carbohydrates, fat, ashes, phytosterols, calcium, sodium, phosphorus and physic: overrun were carried out. The label was designed in accordance with the CAA (Argentine Food Code). The favorite phytosterols concentration was 3 g%. Acceptability 95 %. Humidity 78,5 g%; proteins 9,3 g%; carbohydrates 8,84 g%; fat 2,3 g%; phytosterols 1,06 g%; ashes 1,06 g%; calcium 105 mg%; phosphorus 148 mg% and sodium 98 mg% respectively. The caloric value was 55.96 cal per serving and 58% overrun. It was labelled "diet food low in calories, carbohydrates and lipids", "low in sodium", "without salt additives", "with phytosterols" and "helps to reduce cholesterol and protects the heart." The Diet Goat Milk Ice Cream with the addition of phytosterols was feasible to develop and acceptable to the consumer.

Keywords : Diet ice cream; goat milk; Phytosterols; Composition and sensory evaluation.

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