NUTRITIONAL AND SENSORY CHARACTERISTICS OF ICE CREAM FROM SAVANA FRUITS

Abstract

The study aimed to evaluate the nutritional, microbiological and sensory properties of ice cream made with exotic fruits of the Brazilian cerrado region, among them araticum (Annonacrassiflora) pequi (Caryocar brasiliense Camb.) Mangaba (Hancorniaspeciosa) and Curriola( Pouteriaramiflora). Many flavors proved promising, with high acceptability and nutritional value superior to conventional commercial flavor, making it an attractive option for both the industry and for consumer health. As regards the microbiological aspect, the samples were suitable for consumption. The economic use of neglected species can contribute to both conservation and enhancement of native species and to promote a healthy and diverse diet.