Elaboração e caracterização de sorvete funcional de hibisco (Hibiscus sabdariffa) com inulina e sem lactose.

The research aimed at the development of lactose-free hibiscus functional ice cream with the addition of inulin, and evaluated the physicochemical, microbiological, and sensory acceptance characteristics. Two ice cream formulations with different inulin concentrations were developed: Formulation 1 (F1), hibiscus ice cream with 3% inulin addition, and Formulation 2 (F2), hibiscus ice cream with 6% inulin addition. The formulations showed the results in the analysis: moisture (F1: 63.31±4.29%; F2: 66.75±0.35%); lipids (F1: 3.74±0.73%; F2: 3.77±0.23%); ash (F1: 0.86±0.14%; F2: 0.98±0.27%); protein (F1: 1.34±0.09%; F2: 1.22±0.23%); crude fiber (F1: 0.76±0.18%; F2: 0.77±0.08%) - and did not differ statistically from each other (p <0.05). Most judges rated the samples as "liked moderately". It is concluded that hibiscus ice creams with the addition of inulin showed interesting results, which indicate the feasibility of developing the product that can meet specific and restricted diets, in addition to presenting nutritional and sensory quality. [ABSTRACT FROM AUTHOR]