Desarrollo y caracterización de un helado a base de leche con adición de albumina de huevo y pulpa de aguacate

Abstract

The ice cream industry is increasingly growing; ice cream is a product produced by different industries and with variable raw materials, which is why the use of ingredients can be modified to potentially improve the sensory or nutritional characteristics of ice cream. Colombia is known for the production of avocado (Persea Americana Mill., Lauraceae), for export, which means that the supply of avocado that does not meet the parameters for export is also known and is sold at good prices within the national territory. Due to this offer, it is feasible to think about the use of this product in various industries since, thanks to its nutritional characteristics, it allows a greater contribution in the content of vitamins, minerals, proteins and fiber, as well as incorporating high concentrations of unsaturated fatty acids. In the case of egg albumin, it allows the development of healthy foods due to its content of branched amino acids and technological properties such as emulsifying and foaming capacity, which together with milk which contains 3.5% protein, this protein contains 2 main types of proteins: casein (80%) and whey proteins (20%), these are distinguished by the fact that caseins are insoluble, while whey proteins are soluble, caseins are quite stable to heat denaturation, these Milk proteins have two specific functions in ice cream, mainly stabilizing the emulsion and continuous foam, as well as the stability of the air that is incorporated into the ice cream. They contribute to the characteristic flavor of milk. In this context, the main focus of the present work is to study and optimize the incorporation of egg albumin and avocado pulp into ice cream, with the aim of adding ingredients with positive nutritional potential for health. For this, 10 ice cream formulations were designed with different percentages of egg albumin and avocado pulp. From these formulations, techno-functional characteristics were determined (overrun, Keywords: Ice cream, avocado, albumin, fat, protein. first drop fall time and average melting speed) in the proposed formulations which would allow reaching the formulation with the best characteristics for which physical and chemical properties were determined (viscosity, texture, total phenolic content, color, density, pH, titratable acidity, proximal analysis, fatty acid profile), and microbiological (Count of mesophilic aerobes, NMP of Total Coliforms, NMP of E. coli, Count of coagulase-positive Staphylococcus aureus, Search for Salmonella spp). To carry out analysis on the selected sample, a blank or control sample was taken as a reference, which is a standard ice cream formulation without the addition of avocado pulp and egg albumin. According to the analyzes carried out, the selected formulation presents values that could be beneficial for the consumer thanks to its physical and nutritional qualities. The results obtained in the study show favorable characteristics for the ice cream with avocado pulp and albumin, compared to the control, additionally, no microbiological affectation was evident, and higher contents of grade acids such as oleic and linoleic acid. It is worth highlighting that the development of this formulation was characterized by the use of few ingredients, allowing the product to be with the trend of clean labels, minimally processed and with the most natural ingredients possible and additionally the use of a food as important as avocado in Colombia. In the end, it is a product focused on covering nutritional requirements in populations that need it most, such as children.