Desenvolvimento e caracterização de cappuccino gelado light com adição de inulina como substituto de gordura

Abstract

Inulin is prebiotic that, in addition to being considered an ingredient with a functional property claim, can be used as an efficient fat substitute in food. Considering the need to develop functional foods with reduced fat and sugar content, the general objective of this work was to develop and characterize a light cold cappuccino with the addition of inulin as a fat substitute. Formulations were developed using skimmed milk and inulin, skimmed milk, and whole milk without the addition of inulin. The samples were characterized in terms of chemical composition, acidity, pH, color, viscosity, and hygienic-sanitary conditions were evaluated. Using inulin to replace the fat in cold cappuccino gave the product a viscosity similar to a beverage made with whole milk. A product containing 1.5 g/100 mL of inulin without added sugars was obtained without altering the ash, protein, carbohydrates, acidity expressed in lactic acid, and pH. Adding inulin promoted lower luminosity, associated with reducing a* and b* components. Therefore, using inulin as a substitute for fat is feasible in preparing cold cappuccino.