Development and Characterization of Ice Cream Functionalized with guabijú (<italic>Myrcianthes pungens</italic>) and <italic>Lactobacillus Paracasei</italic>.

In this study, ice cream functionalized with guabijú (<italic>Myrcianthes pungens</italic>) and <italic>Lactobacillus paracasei</italic> was developed and characterized, using 4%, 8%, and 12% of guabijú powder. The ice creams had bioactive characteristics, evidenced by anthocyanins (7.41 to 11.41 mg 100 g−1), phenolic compounds (215 to 317 mg GAE 100 g−1), and antioxidant capacity (EC50 1829 to 472 g g−1 DPPH) (<italic>p</italic> < 0.05). Moreover, ice creams had the characteristic color of guabijú, suitable overrun, <italic>L</italic>. <italic>paracasei</italic> viability and sensory acceptance – guabijú powder up to 8% presented an acceptance index > 80%, and purchase intention in the degree “would certainly buy.” [ABSTRACT FROM AUTHOR]