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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

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Abstract

In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

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Authors and Affiliations

  1. Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, 18610-307, Brazil

    Daiana de Souza Fernandes, Magali Leonel, Marilia Sbragia Del Bem, Émerson Loli Garcia & Thaís Paes Rodrigues dos Santos

  2. Bioscience Institute, São Paulo State University (UNESP), Botucatu, São Paulo, 18600-000, Brazil

    Martha Maria Mischan

Authors
  1. Daiana de Souza Fernandes
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  2. Magali Leonel
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  3. Marilia Sbragia Del Bem
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  4. Martha Maria Mischan
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  5. Émerson Loli Garcia
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  6. Thaís Paes Rodrigues dos Santos
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Correspondence to Magali Leonel.

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de Souza Fernandes, D., Leonel, M., Del Bem, M.S. et al. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. J Food Sci Technol 54, 1357–1367 (2017). https://doi.org/10.1007/s13197-017-2533-8

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  • DOI: https://doi.org/10.1007/s13197-017-2533-8

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