Formulación y preparación de helados bajos en azúcar, grasa y sin lactosa usando como materia prima maracuyá, mango y zanahoria, con buenas características sensoriales, nutricionales y funcionales
DOI:
https://doi.org/10.51440/unsch.revistainvestigacion.32.1.2025.622Palabras clave:
Helado funcional, Frutas y vegetales, Antioxidantes naturalesResumen
En esta investigación se formularon y elaboraron helados bajos en azúcar, grasa y sin lactosa, utilizando como materias primas maracuyá, mango y zanahoria, con el objetivo de obtener un producto con buenas características sensoriales, nutricionales y funcionales. Se aplicó la metodología de programación lineal para desarrollar tres formulaciones, que contenían un 30%, 40 % y 50 % de una mezcla compuesta por pulpa de mango, jugo de maracuyá y zumo de zanahoria, respectivamente. Los resultados mostraron que el aumento en la proporción de esta mezcla favoreció una mayor concentración de compuestos fenólicos, lo que incrementó la capacidad antioxidante del helado. Estos hallazgos son relevantes, ya que evidencian el potencial de utilizar mezclas naturales de frutas y vegetales para elaborar productos funcionales, saludables y libres de aditivos artificiales.
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