Evaluation of the use of fiber dietetica in ice cream

Abstract

It was evaluated the use of microcrystalline cellulose in the milk ice cream formulation by means of the global evaluation of the product and its sensorial quality. For this purpose there were rehearsed different proportions of the dietary fibre and in parallel was elaborated the control ice cream of milk. It was evaluated the viscosity of the mixtures and the melting, yield and sensorial quality of the ice creams. To the selected variant was evaluated the composition and general characteristics. With the level of 4.5% of microcrystalline cellulose was achieved a product of very good sensorial quality and satisfactory melting and nutritional characteristics.