Examinando por Materia "Helados"

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    Antioxidant capacity and sensory analysis of an ice cream made with prickly pear (opuntia ficus-indica l.) and tumbo (passiflora tripartita kunth)
    (Universidad Privada Norbert Wiener, 2022-10-17) Salazar Mendoza, Gabriela; Inocente Camones, Miguel Angel
    Objective: Evaluate the antioxidant capacity and overall acceptability of an ice cream made from a mixture of prickly pear (Opuntia ficus-indica L.) and passion fruit (Passiflora tripartita Kunth). Methodology: For the formulation and preparation of the ice cream, unit operations were performed according to the investigators' procedures under the parameters of Peruvian Technical Standards. Sensory analysis was carried out among ice cream consumers, evaluating appearance, taste, color, smell, and general acceptability using a Likert scale. The antioxidant capacity was evaluated using a spectrophotometric method with the DPPH radical. Phenolic compounds were analyzed according to the method described by Sánchez et al. (2013), Hernández et al. (2019), and Kim et al. (2019), using the Folin-Ciocalteu reagent and UV-visible spectrophotometry. Results: For taste, Sample No.1 (59%) had the highest acceptance, Sample T2 (37%) had the lowest, and Sample T3 (42%) showed a significant number of "liked it quite a lot". Conclusion: The formulation of an ice cream made from prickly pear and passion fruit was achieved, with treatment T1 having the highest acceptability for color, smell, and taste attributes.