Abstract
ABSTRACTThe use of normally discarded parts of fruits (such as peel, stems, etc.) presents as much potential for the reduction of the residue accumulation as for the obtainment of healthier products. In this study, three ice cream formulations utilizing apple pulp and peel were evaluated by means of physical–chemical and sensory analyses. The best formulation obtained was prepared with (% w/w): 62.3% of apple (peel and pulp), 12.5% of skimmed milk, 12.5% of condensed milk, 12.5% of cream and 0.2% of emulsifier. This formulation presented sensory acceptance between 84% and 92%, reduced caloric content (110 kcal/100 g), high-fiber content (0.81%) and low-total sugar concentration (17.8%). The results obtained demonstrate that it is possible to incorporate the apple peel in the production of ice cream with good sensory acceptance, cost reduction and addition of nutrients to the final product.
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