Use of cassava flour in the elaboration of ice cream

Abstract

The objective of this research was to evaluate the behavior of cassava flour in the production of cream ice cream 40 ºC, which corresponds to the initial mixing phase, was defined as the addition temperature of the cassava flour. Two levels of flour 1 and 1.5% and three of stabilizer 0.25, 0.35 and 0.45% were considered. The control variables were the fat content and total solids, and the response variables were the Brookfield viscosity of the mixture, the overrun in the ice creams, together with the sensory evaluation of the attributes of the texture and the global sensory quality and melting. The established physicochemical and microbiological analyzes were carried out on the selected formulation, defining the sensory quality by means of an evaluative scale of 20 points. The ice cream developed from the combination of 1.5% cassava flour and 0.35% stabilizer presented adequate microbiological and compositional characteristics, a melting of 33.8%/0.5 h, and 100% of excess performance (overrun). The score obtained in the sensory evaluation allowed obtaining a qualitative evaluation of excellent.