Development and sensory evaluation of ice cream based on goat milk flavored with tropical fruits

Abstract

The production of tropical fruit ice cream from milk goat in one product combines good nutritional and functional properties. The objective is to develop, verify the sensory acceptance and purchase intent of ice cream with tropical fruit flavor based on goat's milk. The research was divided in two steps. In the first stage were processed three treatments of different flavors of ice cream (bacuri, hog plum and passion fruit) based on goat's milk. In the second phase were prepared with three different concentrations of ice cream taste better accepted in the first step. After processing sensory analysis of ice cream occurred at two different times. In a first step was applied ordenção-preference test data submitted to the Friedman test and the second stage of the three formulations of ice cream flavor in good standing of the first phase, containing different concentrations of the flavor of tropical fruit (26%, 30 %, 34%) based on goat milk were subjected to sensory evaluation by testing for acceptance by hedonic scale test and purchase intent. The data obtained in the second stage were subjected to analysis of variance and the means to test Student-Newman-Keuls at 5% significance level. The favorite flavor of ice cream found in test-ordering preference that was made ​​with passion fruit pulp. Acceptance testing showed that there was statistical difference only for color and purchase intent test showed no significant difference between the formulations.