Utilización de almidón de papa china (Colocasia esculenta) como estabilizante para la elaboración de helado de leche

Abstract

The traditional preparation of ice cream includes ingredients like food stabilizers. These products' use has generated concern regarding the quality and ingredients used in ice cream preparation by raising doubts about their potential health impacts. For this reason, the primary aim of this study was to assess the use of three levels of Chinese potato starch (Colocasia esculenta) as a stabilizing agent in the production of a specific type of milk-based ice cream. The preparation of the milk ice cream involved the extraction of potato starch via a wet process, and its composition was analyzed as a gelling agent to determine the optimal level for incorporation into the ice cream. A completely random design (CRD) with four repetitions for each treatment was employed, with a 250 ml experimental unit size. The raw material analysis encompassed physical-chemical parameters, sensory evaluations, and microbiological analyses of milk ice cream quality. The Chinese potato starch's inclusion as a stabilizing agent in the milk ice cream demonstrated positive effects on texture and product stability. Furthermore, its use enhanced the overall quality and profitability of the product. Finally, incorporating 4% Chinese potato starch as a stabilizer in milk ice cream yields higher stability and organoleptic properties. The relationship cost-benefit was positive, demonstrating favorable economic viability. Another important aspect is to conduct further research on the evaluation of other properties and effects of Chinese potato starch in milk ice cream formulations.