Formulación y elaboración de un helado de mora libre de gluten y lactosa a base de bebida de soya y un contenido medio en azúcar

Abstract

The physical, rheological and sensory characteristics associated with high quality ice cream, are directly related to the existing synergism between the different stabilizers used for processing. The aim of this research was to evaluate the effect of adding different combinations of stabilizers on the physical, rheological, sensorial and nutritional characteristics of a blackberry, soydrink-based ice cream. The physical (texture, overrun melting percentages and falling time of the first drop), rheological (viscous and elastic modulus) and sensory quality was evaluated in five ice cream formulations whilst the nutritional quality (energy, total fat, sugar, carbohydrate and protein content) and the lactose and gluten content were evaluated only in the best treatment, selected on the basis of the physical, rheological and sensorial properties, after 24 hours of freezing. According to the results, it was established that the best combination of stabilizers was 1,66 grams per liter of cremodan; 1,00 grams per liter of xanthan gum; 0,66 grams per liter of ice mix and 1,66 grams per liter of omogel. In effect, the ice cream prepared with this mixture of stabilizers presented the highest percentage of overrun, the highest falling-time of the first drop, the lowest percentage of melting, high sensory quality and an adequate rheological behavior. What’s more, this ice cream was categorized as a gluten and lactose-free product and also had a high protein and low calorie content.