Physical-chemical changes in ice cream with agro-industrial by-products: a review

Abstract

Ice cream is a very popular dessert in Brazil. However, in the last decade, consumers in the country have been increasingly concerned about their health and are looking for healthier foods. To meet this demand, several authors have been researching the application of agricultural by-products to develop foods with reduced fat and sugar content. Thus, the objective of this work was to carry out a bibliographic review, over the last 15 years, on the physical-chemical and sensory changes that can occur in ice cream formulations with the addition of agro-industrial by-products such as bran, peels, and bagasse from different groups of vegetables, such as roots, fruits, and vegetables, as well as by-products of manufactured products such as wine and cheese. The addition of these products as ingredients for the replacement of fat, flavoring, or stabilizing agent, resulted in products with similar or superior acceptance to traditional ice creams. The results demonstrated the potential of using these by-products in the production of functional ice creams, which produce added value when applying discards as new ingredients, however, it is still necessary to carry out more research to improve the formulations and the application of other by-products.

Keywords

• sorvete
• subprodutos
• substituição de ingredientes
• propriedades funcionais.