Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions

Abstract

The production of a goat milk ice cream with a typical Brazilian fruit, probiotic cultures and with the fat substitution by inulin could be an opportunity of products’ diversification for the growing goat dairy sector in Brazil and also to attend the consumers’ demand of healthy indulgence products. However, the probiotic stability and texture could be affected by the fat replacement in a frozen product, and sensory acceptability can vary according to the country region. The objective of this study was to investigate the effect of substitution of goat milk cream by inulin on the stability and quality parameters such as fat content, fatty acid profile, lactobacilli viability, hardness and melting rate of goat milk ice cream produced with cajá pulp and probiotic cultures of Lactobacillus rhamnosus or Lactobacillus paracasei. Focusing on the opportunity of spreading food products containing regional ingredients, a sensory evaluation was conducted with consumers of two distinct Brazilian regions (São Paulo and Sobral, south-eastern and north-eastern cities, respectively). Formulations with inulin fitted requirements for low fat and low saturated fat products. Probiotic cultures survived well in all tested formulations since added probiotics maintained viability levels above 8.00 log cfu/g during storage. The full-fat ice creams achieved significant higher acceptability among the consumers of Sobral when compared with those of São Paulo, reinforcing that familiarization with goat milk can influence the acceptability of caprine dairy products. Inulin added ice creams showed lower overrun, with hardness and melt-down profile increased in comparison with milk cream formulations. Nonetheless, inulin successfully substituted milk cream in goat milk ice creams with cajá as their scores of sensory acceptability were above 7.00 and similar within both consumer groups. The multi-functional character of the inulin added ice creams indicate their potential contribution for good health if consumed as part of a well-balanced diet.

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

“…Açu, et al [ 42 ] also observed that these synbiotic ice creams maintained their probiotic properties during storage and had good sensory scores. de Paula et al [ 48 ] manufactured goat milk ice creams with Lactobacillus rhamnosus or Lactobacillus paracasei as probiotic cultures, and these microorganisms had high viability levels during storage. The added probiotics maintained viability levels above 8 Log CFU/g during storage.…”

“…The production of ovine’s and caprine’s yoghurts and frozen yoghurts has also followed this trend. Several research works refer to the use of ewe’s [ 32 , 33 , 34 , 35 , 36 , 37 ] and goat’s [ 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ] milks in the production of ice creams with functional properties. In addition, several authors reported the potential medicinal properties of small ruminant’s milks and dairy products [ 51 , 52 , 53 ].…”

Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

“…S. mombin has high levels of carotenoids, phenolic compounds, and antioxidant activity. However, when it comes to its by-product, there are few studies assessing its phenolic compounds profile [ 8 , 28 , 29 , 30 ]. Bataglion et al [ 29 ] evaluated the phenolic composition of S. mombin pulp and found a high gallic acid content (577.03 µg/g DWP), a compound that has antimicrobial and anti-carcinogenic activity in addition to a cardiovascular and neurological protective effect [ 11 ].…”

Technological challenges in production of goat milk products and strategies to overcome them: a review

“…Passion fruit flavour has been used to mask the goaty flavour in ice cream which was more acceptable than hog plum and bacuri fruit (Macedo et al ., 2014). The use of 5% inulin as a fat replacer successfully substituted goat milk cream in ice cream formulation with improved sensorial attributes (de Paula et al ., 2020). Goat milk ice cream prepared using chocolate flavour at 10% fat content had the highest acceptability as compared to cow milk ice cream (Carvalho et al ., 2022).…”