Uso de almidón de zanahoria blanca (Arracacia xanthorrhiza) como estabilizante en la producción de helado natural.

Abstract

The purpose of this research was to evaluate white carrot starch (Arracacia xanthorrhiza) as a stabilizer in the production of hard ice cream. This study was carried out under an experimental methodology, to verify the effectiveness of starch, a physical study was developed to verify its capacity as a stabilizer, then the statistical program Design Expert version 6 was used to prepare the ice cream, where 23 treatments were generated. of which five were chosen based on a bibliographic review, a greater number of total solids and previous experimental tests. The sensory parameters of the ice cream were evaluated by a panel made up of students from the Nutrition, Aesthetics and Dietetics program at UCSG. The results obtained from the sensory evaluation resulted in the following formulation: water 59.15%, non-fatty solids 9%, fat 15.5%, sweetener 16% and stabilizer 0.35%; the same one that met the requirements of the INEN 706 (2013) standard. The cost – benefit was USD 3.12, which reflects that the production of ice cream is feasible, since an income of USD 0.81 is obtained for each one-liter container sold.