Formulación, elaboración y evaluación nutritiva y nutracéutica de helado enriquecido con fitoesteroles y omega ácidos

Abstract

The formulation, preparation and nutritional and nutraceutical evaluation of ice cream enriched with phytosterols and omega acids at ESPOCH with the purpose of making blackberry ice cream with nutraceutical properties provided by phytosterols and omega acids to help prevent heart disease and reduce blood cholesterol levels. Three formulations with different concentrations were established, to apply tasting surveys to Biochemistry and Pharmacy students, qualifying quality attributes and hedonic scale to establish the most acceptable and to carry out physical, chemical and microbiological analyses according to NTE INEN706:2005 standards. HPLC, glassware (pipette glasses, test tubes, erlenmeyers, etc.), acids, bases and salts were used. It was determined that the most acceptable formulation was F1 (50/50), the analyses were: 10.30% fat, 3.20% protein, 39% total solids, 0.46% acidity, 31.5 mg of cholesterol, 16.89 mg of phytosterols, 0.27 g of Omega 3, 5.29 g of Omega 6 and 1.33 g of Omega 9; there is a good weight/volume ratio, good consistency; the heat treatment in the preparation was efficient because the phosphatase test was negative. 104; values of mesophilic aerobes and coliforms were: 7 CFU/g, <1 CFU/g respectively, below the minimum allowed in NTE INEN 706:2005; pathogens such as E. coli, Itaphylococcus aureus, Salmonella and Listeria monocytogenes were absent. The nutritional and nutraceutical value of the formulation of ice cream enriched with phytosterols and omega acids of greater F1 acceptability was determined by analyzing: protein 3.20 %, fat 13.50 %, phytosterols 16 mg and omega acids 13.15 %. It was established that it meets the requirements of the standard, with values higher than the minimums; it also provides health benefits.