Banca de DEFESA: SHELSEA LUIS CUAMBE

Production of coconut ice cream with addition of green banana biomass (Musa sp.) as a fat replacer. 

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

Green banana biomass (GBB) has great potential for application in food products when the
objective is to reduce fat content. However, very few studies have explored the impact of its
addition on fat reduction in ice creams. Excessive fat intake is associated with chronic
diseases, such as obesity. These health conditions have significant impacts and highlight the
importance of a balanced and conscious approach to food consumption. Thus, this study
aimed to develop a coconut ice cream with the addition of GBB (prata variety) as a fat
substitute and to evaluate its effects on the physicochemical, microbiological, and sensory
properties. The research consisted of two chapters. The first study explored advancements in
starch-based fat mimetics and their application in ice creams through a literature review. It
was found that starch-based fat mimetics represent a promising alternative for the
development of low-fat ice creams, meeting the growing demand for healthier products.
Moreover, advancements in starch modification techniques, such as nanotechnology and
sustainable enzymatic treatments, allow for the reproduction of desirable characteristics, such
as creaminess, texture, and stability that are traditionally provided by fats. Among the
different types of starch, resistant starch has stood out for its potential to reduce fat content
while offering functional benefits, including increased dietary fiber intake. However,
challenges remain, such as achieving a balance between flavor, cost-effectiveness, and
industrial feasibility. In the second study, five ice cream formulations were developed (0%
biomass – standard; 25% biomass; 50% biomass; 75% biomass; 100% biomass). The biomass
exhibited a high total starch content (15.99 ± 0.78). Regarding the ice cream, it was observed
that the 25% biomass formulation showed no significant differences compared to the standard
formulation (p>0.05) in all evaluated sensory attributes, including color, presence of ice
crystals on the surface, coconut flavor, sweetness, creaminess, perception of ice crystals in the
mouth, fat sensation in the mouth, and spoonability. However, instrumental analyses indicated
that, from 50% fat replacement onwards, characteristics such as hardness, overrun, color, and
sweetness were negatively affected. On the other hand, higher concentrations of GBB reduced
the ice cream's melting rate. In summary, this study reinforces the potential of green banana
biomass as a fat replacer in ice cream, enabling the development of formulations with lower
lipid content while also offering potential functional benefits compared to conventional ice
creams.