Semina: Ciências Agrárias (Feb 2014)

Development of ice cream based sugar cane juice and sensory evaluation with children

  • Vanessa Pedro da Silva ,
  • Dayana do Nascimento Ferreira ,
  • Nayara Gabriela Gonçalves de Souza,
  • Anatalha Marinho Alexandre ,
  • Isrrael Felix Alves Gomes ,
  • Ricardo Targino Moreira

DOI
https://doi.org/10.5433/1679-0359.2014v35n2p813
Journal volume & issue
Vol. 35, no. 2
pp. 813 – 824

Abstract

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Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC), sugar cane juice ice cream with molasses (SCM) and sugar cane juice ice cream with brown sugar (SCR). Sensory evaluation was conducted with 120 children (62 boys and 58 girls) from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA), the scores compared by Tukey test (p ? 0.05) and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR) for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by children.

Keywords