Dados do Trabalho

Título

IMPACT OF SOLUBLE FIBERS ON PHYSICAL AND NUTRITIONAL CHARACTERISTICS OF SYMBIOTIC ICE CREAMS

Introdução

Soluble fibers can serve as promising ingredients in ice creams, enhancing technological aspects while also providing a health benefit claim. In preparations containing probiotic microorganisms, soluble fibers can additionally enhance this health benefit by acting as symbiotics. This study aimed to assess the physical and nutritional characteristics of symbiotic ice creams supplemented with Lactobacillus paracasei Lpc-37 and soluble fibers.

Material e Métodos

The ice creams were prepared using milk (3% fat), sucrose, glucose, pasteurized cream (41% fat), skimmed milk powder, emulsifiers (fatty acid monoglycerides, sorbitan monostearate, and sorbitan monostearate polyoxyethylene), stabilizers (guar gum and carboxymethyl cellulose), and strawberry flavoring. All pasteurized base mixes were enriched with 0.2 g/L of freeze-dried L. paracasei Lpc-37 culture and incubated for 4 hours at 27°C. Three preparations were supplemented with 7.2 g/L of soluble fiber – inulin (PI), oligofructose (PO), or polydextrose (PP) – and compared to a preparation without any soluble fiber (P). The overrun was calculated as the difference between the ice cream weight and the base mix weight divided by the base mix volume, multiplied by 100. Nutritional composition analysis included the assessment of total solids, ash, proteins, and fats. These results led to the calculation of carbohydrate content and the energy value of the preparations, expressed as kcal/60 g. Energy value calculation considered values of 1.2 kcal/g for inulin, 1.58 kcal/g for oligofructose, and 1 kcal/g for polydextrose, as stated in their technical data sheets.

Resultados e Discussão

Overrun values for P, PI, PO, and PP ice creams were 64.40 ± 2.40; 60.06 ± 4.48; 61.77 ± 3.47; and 62.94 ± 2.13, respectively, with soluble fibers showing no impact, consistent with previous findings (P < 0.05). However, their addition increased total solids content, leading to a proportional reduction in fats in symbiotic ice creams – with an average of 38.24% compared to 35.27% for P. Carbohydrate percentage was estimated at approximately 22.18% for symbiotic ice creams and 25.41% for P. Symbiotic ice creams reached average energy values of 90 kcal per 60 g, while P contained approximately 96 kcal per 60 g.

Conclusão

Soluble fibers contributed to a proportional reduction in fats, resulting in reduced calorie content.