Desenvolvimento de sorvete utilizando polpa de croá (Sicana odorífera).

The food industry is increasing investing in the innovation of products that are beneficial to human health, which meets the wishes of the consumers. In this context, the study of the application of the fruit Sicana odorifera, best known as cassabanana or musk cucumber it is an alternative that must be studied, being considered as an unconventional fruit. This work aims to develop and sensory evaluate the acceptability of the ice cream from different concentrations of musk cucumber pulp. The fruit was submitted to the physical characterization, and due to its high yield, it was considered of excellent quality for processing. After pulping the fruit, the physical-chemical characteristics of the pulp were evaluated, which presented results according to the standard proposed by legislation. Ice cream formulations were prepared using 9%, 11% and 13% of the croka pulp. The ice cream samples were analyzed for the physical chemical and microbiological characteristics, evaluated by the melting test and sensorial analysis. To express the tester’s opinion about the ice cream samples, the hedonic scale if seven points was used, with variants ranging from “really disliked” to “really enjoyed”, being evaluated the attributes of appearance, scent, taste, texture and overall impression. Besides that, the intention to purchase the ice cream was evaluated, in order to analyze the consumer’s behavior towards the evaluated product. The ice creams developed in the deferent formulations had low the percentage of overrun, yet within the established standard. The similar curves of melting at room temperature and the negative microbiological results indicates the absence of risks for human consumption. Sensory, there were significant differences only for the flavor attribute. The musk cucumber ice cream was well accepted by the tasters, therefore, presents great potential to be used in the food industry.