Elaboración de helados light utilizando stevia con frutas en bajo contenido de carbohidratos

Abstract

This research was conducted at Gastronomy School, Faculty of Public Health of the Polytechnic School of Chimborazo, it aimed to verify that Stevia (Eupatorium rebaudiana) is a low calorie sweetener, which facilitated the preparation of light ice-cream without any restriction , specially for those who require a lower carbohydrate intake such as diabetics and hypertensive patients. The research was experimental and exploratory type, in which a master formula, fruit pulp, stevia and skim mil versus ice-crearn made with sugar y.'as used . Stevia and fruit selected for this work have a proven scientific basis, that is why it's necessary to innovate the prepa¡ation of the.mentioned product. According to sensory analysis by taste, color, smell and texture, the ice-cream made with guava pµlp and Stevia hada 100% acceptability, ice­ cream made with tomate 85% and an ice-cream made with babaco pulp 40% acceptability. We applied different formulas which helped us to determine that the ice-crearos are light, because they are below the sugar levels required. In this case the percentages of sugar are higher with 70% and according to the concept of a light product, the ice-creams must be 30% less and it <loes achieve in this research.