Application of Indian fig mucilage (Opuntia ficus indica) in ice cream

Abstract

The fruits of Opuntia spp. stand out not only for the presence of phenolic compounds, but especially for the fiber content, among them the mucilage. This work aimed to elaborate an ice cream with the application of the mucilage of the fruit of Opuntia ficus indica indicates in its formulation. Two formulations were prepared: (1) standard and (2) ice cream with mucilage. Mucilage ice cream showed a slightly darker color (L*=83.45, a*=0.00, b*=12.31), while standard ice cream was lighter (L*=89.83, a*=-2.52, b*=9.32). The mucilage ice cream presented melting in greater quantity in a shorter interval of time compared to the control. Both ice creams presented pH close to 7. Mucilage ice cream had a lower percentage of moisture and lower ash content, while both contained 3% protein. Therefore, it was possible to produce an ice cream with the application of Opuntia ficus indica fruit mucilage as a fat substitute.