Avaliação do efeito da inulina no desenvolvimento de sorvete simbiótico com kefir

Abstract

Brazil has been increasingly standing out in ice cream production. However, the consumer profile has changed, and food choice criteria have begun to consider, above all, the health benefits that products can offer. This study aimed to develop a symbiotic ice cream supplemented with inulin and milk kefir in order to reduce fat content. Inulin concentrations ranging from 3 to 10% were evaluated as substitutes for cream. The ice creams were assessed for pH, soluble solids content, moisture, overrun, mechanical, rheological, and sensory properties. The partial replacement of cream with inulin affected the sensory characteristics of the ice cream, especially in formulations with high inulin concentrations. The control formulation (without inulin) was the most rigid, with lower adhesiveness, greater thermal stability, and lower overrun (9.29%). Fat was crucial for stability and texture in ice cream, but inulin partially compensated for its reduction by improving viscosity and creaminess. The partial substitution of cream with inulin affected the formulations differently: F1 (3%) maintained sensory quality close to the control, while higher inulin levels (5–10%), as in F2, F3, and F4, intensified texture and appearance problems in the product. Ice cream supplemented with inulin and kefir demonstrated potential for production, enabling the development of products with a healthier appeal.