OTIMIZAÇÃO E PADRONIZAÇÃO DE FORMULAÇÃO BASE DE GELADOS COMESTÍVEIS: SUBSTITUIÇÃO DE MATÉRIA-PRIMA PARA MELHORIA DE PROCESSO E CARACTERIZAÇÃO DE PRODUTO

Abstract

This study aimed to standardize and optimize the formulation of a base syrup for edible ice cream, replacing palm fat with milk fat. The research applied caramel salato ice cream with both syrups, using the methodology of Adolfo Lutz (ZENEBON et al., 2008) for product quality control. This included the evaluation of the fat content and the sensory analysis of the caramel salato ice cream, in addition to the preparation of the nutritional table, which served as a theoretical reference for the fat content of both products. The results indicated that milk fat has an average content of 4.9, close to the reference value, which represents a reduction in comparison to palm fat. This substitution improves the sensory characteristics of the ice cream and also reduces the cost of the syrup and contributes to sustainability.