Banca de QUALIFICAÇÃO: SHELSEA LUIS CUAMBE

PRODUCTION OF COCONUT ICE CREAM WITH THE ADDITION OF GREEN BANANA BIOMASS (Musa sp.) AS A PARTIAL REPLACEMENT OF FAT CONTENT

Food industry. Resistant starch. Fat substitute. Ice cream.

Green banana biomass (GBB) has good potential for use in food products when the goal is to
reduce fat content. However, there are very few studies exploring the impact of its addition in
reducing fat in ice cream. Excessive fat intake is associated with non-communicable chronic
diseases, such as obesity. These health conditions have significant impacts and underscore the
importance of a balanced and conscious approach to nutrition. Therefore, the objective of this
work is to produce coconut ice cream with the addition of GBB as a partial substitute for fat
content and to evaluate the effect of its application on the product's stability, physicochemical
properties, microbiological aspects, and sensory characteristics. Four ice cream formulations
will be prepared, with one serving as the control, and the others containing different
proportions of GBB. The biomass will be analysed for its proximate composition. In the ice
cream, physicochemical properties such as pH, color, Brix, texture, air incorporation, and
melt test will be assessed, along with microbiological and sensory analyses. All results will be
subjected to ANOVA, followed by the Tukey test for mean comparisons, when applicable,
based on the least significant difference test at a significance level of 5%, using R software
version 15.0. It is expected that this project will result in a successful formulation of coconut
ice cream with the addition of GBB, providing