Efeito da incorporação de polpa de inhame em sorvetes com reduzido teor de gordura: avaliação das características tecnológicas e sensoriais.

According to new market trends, there is a growing demand for functional foods, low in fat, reduced in sugar and/or enriched. The large amount problem in a form of big problem is a process that requires certain fat feeding, which certain can be seen as a higher consumption product, since this product has a high amount of processing, that this product has a high fat, which can be diseases like obesity and chronic diseases. This is the objective of this objective to develop ice cream formulas with reduced work context added of fat pulp, fattener and thickener, being an ideal substitute for fat sources. - There were four formulations and a standard-control formulation without the Anexo TCC Final (1294306) SEI 23209.003147/2022-34 / pg. 6 7 addition of yam to its composition. The formulations were prepared with 0%, 25%, 50%, 75% and 100% fat. The ice creams were analyzed for their physical-chemical, rheological (texture profile) and sensory characteristics, evaluating acceptability by a nine-point hedonic scale and CheckAllThatApply (CATA). The sensory analysis showed that the formulations showed good acceptability (6 liked minimized) and 7 liked moderately), the formulation with 5% reduction over 100% that had a good acceptance (did not like it very much). healthy alternative that the replacement of fat by yam pulp has great potential, being for those looking to maintain a healthy diet. The sensor attributes are flavor, texture and appearance were obtained through the preference map. Texture (TPA), accepts the following requirements of durability, adhesiveness, gumminess and elasticity.