USO DE EDULCORANTE EN HELADO DE ACEROLA.

The objective of the work was to develop an acerola ice cream with partial substitution of sugar by the combination of sweeteners. Three levels of sugar, sorbitol and aspartame were considered, selecting as response variable the sensory evaluation of the sweetness attribute and the global evaluation. As a control variable, the Brookfield viscosity of the mixture, the overrun during freezing and the melting of the ice cream were considered. The results were statistically processed using analysis of variance, simple classification and Duncan's multiple range test. The selected formulation with 30% of total sugar reduction with respect to the standard product was characterized in its physical-chemical, microbiological and sensory quality indicators. The results show the possibility of obtaining an acerola ice cream with adequate quality characteristics from 12% sugar, 6% sorbitol and 0.05% aspartame. The score achieved in the sensory evaluation allows a qualitative evaluation of very good. [ABSTRACT FROM AUTHOR]