Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin

Abstract The development of functional ice cream with reduction of fat and sugar added of Spirulina platensis, phycocyanin extract and/or inulin as emulsifier, texture agent and sugar and fat substitutes was accomplished. Formulations were characterized and sensory evaluated (acceptability and descriptive test Check All That Apply). Ice creams with phycocyanin extract and without industrial emulsifier (9, 12 and 8) present a smoother and softer texture and high values of overrun (35.8%, 34.9% and 32.9%, respectively). Formulations showed sensorial acceptability indexes up to 74%. The soft, creamy/smooth attributes and creamy appearance represented all formulations and are related to the texture and appearance, indicative of quality in product formulations. Up to 50% of fat reduction and 25% sugar reduction were possible by adding inulin (2%) and Spirulina (1%). We add value to ice cream using functional ingredients, with fat and sugar reduction, suitable for health-conscious consumers.