Addition of Spirulina platensis in handmade ice cream: Phisicochemical and sensory effects / Adição de Spirulina platensis em sorvete caseiro: Efeitos físico-químicos e sensoriais

Caroline Balensiefer Vicenzi Tiepo, Franciele Maria Gottardo, Letícia Moreira Mortari, Charise Dallazem Bertol, Christian Oliveira Reinehr, Luciane Maria Colla

Abstract


Spirulina microalgae possess proven benefits to health. It presents antioxidants that needs to be protected during the food processes, what can be done using microencapsulation techniques. Besides, the encapsulation could prevent the rejection of the food added of Spirulina due to the seaweed flavor. The aim was to accomplish the microencapsulation of Spirulina in maltodextrin and Arabic gum and evaluate the influence in the physicochemical and sensorial profile of handmade ice cream. The ice cream with Spirulina presented 35% to 53% more proteins in relation to the standard formulation. All ice creams showed an acceptability index superior than 70%. The encapsulation was able to mask the taste of seaweed and seaweed aroma; however, this fact does not lead to a greater acceptability of the ice creams.


Keywords


microencapsulation, functional food, microalgae, CATA.

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DOI: https://doi.org/10.34117/bjdv7n9-121

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