Elaboración de helado con la utilización de yaca (Artocarpus heterophyllus) como pigmento natural

Abstract

This research aims to make ice cream using jackfruit (Artocarpus heterophyllus) as a natural pigment. The process employed a three-level experimental design with pigment concentrations of 3%, 6%, and 9%, compared to a control treatment of 0%. The ice cream’s production began with the extraction of jackfruit pulp to obtain the natural pigment. This pigment was possible using the lyophilization method, which took 4 to 5 days due to the fruit's high-water content, approximately 89.97%. The next step was to weigh solid and liquid ingredients to ensure proper mixing, preventing lumps and enhancing the creaminess of the ice cream. Once the pigment was obtained, it was incorporated into the ice cream, with different pigment concentrations tested. Sensory analysis was conducted through a tasting test with 25 untrained panelists. The treatment 3, containing a 9% pigment concentration, showed the highest level of acceptability. The microbiological analysis confirmed the absence of Escherichia coli and total coliforms, but molds and yeasts were present into the accepted parameters. This fact demonstrated that the product followed the highest safety standards. Therefore, using jackfruit (Artocarpus heterophyllus) with a 9% pigment concentration is possible due to its high acceptability level.