Pilot or industrial scaling, characterization and estimation of the shelf life of a sugar reduced ice cream

Abstract

Three batches of 20 L of milk ice cream with guava pulp and sugar substitution were developed in order to know its physical, chemical, microbiological and sensory characteristics, and establish its shelf life. Their content of fat, total solids, proteins, ash and carbohydrates (by difference) was determined. During the freezing process, the overrum was controlled. In addition, melting was determined. The sensory characterization was carried out using a panel of seven judges trained in the tasting of this product. Coliform microorganism counts and microorganism counts were performed at 30 ºC. A partially staggered design was used to estimate the useful life, considering a possible useful life of three months. The ice cream showed satisfactory general characteristics. It had protein content of 2,6 %, fat of 7,1 % and carbohydrates of 12,85 % and a caloric value of 112 Kcal/100 g. The microbiological indicators complied with the established standard. Their sensory quality was valued as very good. After two and a half months, the ice cream does not show changes in quality.