Determinación de parámetros fisicoquímicos y la relación de ácidos grasos saturados e insaturados en helados artesanales de consumo masivo elaborados en la provincia de Tungurahua

Abstract

In recent years, the consumption of ice cream has increased notably and, being a dairy derivative, it has a nutritional content rich in: proteins, vitamins, fiber, carbohydrates and lipids, the latter being of great importance in terms of providing energy to the body. It should be noted that an excess intake of lipids is detrimental to health as it could cause cardiovascular diseases; For this reason the present investigation aims to determine the ratio of saturated and unsaturated fatty acids and the physicochemical parameters in artisan ice creams made in different cantons of the province of Tungurahua. The fatty acid analysis was carried out by gas chromatography coupled to mass spectrophotometry, finding the fatty acids with the highest percentage: cis9octadecanoic acid, linoleic acid, hexadecanoic acid, and stearic acid; in addition to the ratio of saturated and unsaturated fatty acids. In the analysis of physicochemical parameters, the values of water activity, total acidity, pH, density were determined. In the proximal analysis, moisture, ash, protein, and fat were evaluated. For the ice cream quality analysis, organoleptic properties such as color, viscosity and sugar were determined.