Sensorial evaluation of ice-cream elaborated with goat milk

Simone Cristina Pedrollo Lora, Elane Schwinden Prudêncio, Honório Domingos Benedet

Abstract


The objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma. At least of twenty seven formulations listed in an experimental design, were choiced three best formulations, that they also were elaborated in triplicate to the powder goat milk and pasteurized goat milk. Finally it was choiced the best formulation. The final and the best ice-cream had the following formulation: 80 g of vegetable fat, 0.80 L of goat milk (powder – reconstituted or pasteurized milk) and 0.12 g of strawberry aroma. These formulations shown Acceptability Index (AI) of 87.1 % to ice-cream elaborated with powder milk and 84.3 % to pasteurized milk. Considering just the last and the best AI formulation, it were realized the cost analysis of ice-creams. The price icecream with powder goat milk was equally to R$ 3.15 per liter, while with pasteurized milk was price per liter was equally to 2.68 per liter.


Keywords


Ice-cream; Goat milk; Sensory analysis.



DOI: http://dx.doi.org/10.5433/1679-0359.2006v27n2p221

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional