Innovation for the production of healthier edible ice creams: process development, physicochemical and sensory analysis of ice cream with addition of green banana biomass
Bananas are widely consumed fruits globally, known for their nutritional and economic significance. Thus, this study set out to create a green banana biomass ice cream using various proportions, along with physicochemical and sensory analyses. The findings revealed that the ice cream containing 20% green banana biomass closely resembled the characteristics of market-available products. Additionally, it boasted good nutritional quality and lower fat content and received positive sensory feedback. This indicates that ice cream made with green banana biomass holds great potential in both the consumer market and the edible ice cream industry.
Authors
- Arynda Mesquita Pereira Silva
- Fabrício Luiz Tulini (ORCID: https://orcid.org/0000-0002-0242-2835)
- Marcos Vidal Martins (ORCID: https://orcid.org/0000-0002-9654-8307)
- Fernanda Cássia Aires dos Santos de OLIVEIRA
- Volnei Brito de Souza (ORCID: https://orcid.org/0000-0002-5963-314X)
- Ricardo Reis Rodrigues
- Andressa Kétlen Oliveira de Aragão SOARES (ORCID: https://orcid.org/0000-0002-7611-7657)
Institutions
- Universidade Federal de Juiz de Fora (BR)
- Universidade Federal do Oeste da Bahia (BR)
Publication Details
- Journal
- Food Science and Technology
- Published
- 2024-12-11
- DOI
- https://doi.org/10.5327/fst.00371
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00