Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream using the sugarcane bagasse as a partial fat replacer and fiber-enrichment component. Three ice cream formulations containing 15% (T1); 20% (T2) and 25% (T3) of sieved dried bagasse fiber were produced and compared against a control ice cream (C) without including the by-product. Fat content reduction was 53.40%, 78.88% and 81.99%, respectively; and, the total dietary fiber values increased 14.2%, 19.0% and 24.3%, respectively. Microbiological parameters of all ice cream formulations complied with the requirements established in the Ecuadorian standard for ice creams - NTE INEN 706:2013 and the limits for the mold and yeast count included in the Argentine Food Code. Compared with the control sample (C), formulation T1 did not show a significant statistical difference (p > 0.05) for four out of the five sensory parameters assessed (appearance, texture, flavor, and general acceptance, except taste) using a 9-point structured hedonic scale. The bagasse fiber resulted in a promising food ingredient suitable for reducing fat content and increasing fiber value.

Resumo Os subprodutos agrícolas são fontes relevantes de compostos bioativos valiosos, como a fibra, cuja ingestão regular está associada a benefícios à saúde. Este estudo avaliou as propriedades químicas, microbiológicas e sensoriais de sorvetes utilizando o bagaço de cana como substituto parcial de gordura e componente enriquecido com fibras. Três formulações de sorvete contendo 15% (T1), 20% (T2) e 25% (T3) de fibra de bagaço desidratada peneirada foram produzidas e comparadas com um sorvete controle (C) sem incluir o subproduto. A redução do teor de gordura foi de 53,40%, 78,88% e 81,99%, respectivamente; os valores de fibra alimentar total aumentaram em 14,2%, 19,0% e 24,3%, respectivamente. Os parâmetros microbiológicos de todas as formulações de sorvetes atenderam aos requisitos estabelecidos na norma equatoriana para sorvetes - NTE INEN 706:2013 e os limites para a contagem de bolores e leveduras do Código Alimentar Argentino. Comparada com a amostra controle (C), a formulação T1 não apresentou diferença estatisticamente significativa (p > 0,05) para quatro dos cinco parâmetros sensoriais avaliados (aparência, textura, sabor e aceitação geral, exceto sabor) usando uma escala hedônica de 9 pontos. A fibra do bagaço resultou em um ingrediente alimentar promissor, adequado para reduzir o teor de gordura e aumentar o valor da fibra.

ABSTRACT In the present investigation, the presence of E. coli, fungi and yeasts in the flour produced from the shell of the National Arriba cacao and the CCN51 cacao varieties in Ecuador were evaluated for their use in the process of making cookies, breads and pastries. Five samples of 2000 g each were taken from 5 different lots for each variety of cocoa in two cocoa industries in the province of Guayas. The grinding was carried out with an Oster mill, the samples were homogenized and 500 g of the ground husks of each variety were packed in low density polyethylene sheaths in order to perform the microbiological analyzes. The samples were sent to a certified laboratory for the corresponding analyzes. Because there is no quality standard for flour from cocoa shell in Ecuador, the INEN 616 and INEN 621 standards were applied, which define the requirements that wheat flour and chocolates must comply with in order to be fit for human consumption, verifying that the flour from the husks of both varieties complies with the criteria established in these standards.

RESUMEN En la presente investigación, se evaluó la presencia de E. coli, hongos y levaduras en la harina proveniente de las cascarillas de las variedades de cacao Nacional Arriba y el cacao CCN51 en Ecuador, para su uso en los procesos de elaboración de galletas, panes y pasteles. Se tomaron cinco muestras de 2000 g cada una, de 5 lotes diferentes para cada variedad de cacao en dos industrias cacaoteras en la provincia del Guayas. Se realizó la molienda con un molino marca Oster, se homogenizaron las muestras y se empacaron 500 g de las cáscaras molidas de cada variedad en fundas de polietileno de baja densidad, para poder realizar los análisis microbiológicos. Las muestras fueron enviadas a un laboratorio certificado para realizar los análisis correspondientes. Debido a que no existe alguna norma de calidad para la harina proveniente de cascarillas de cacao en Ecuador, se aplicaron las normas INEN 616 e INEN 621, las cuales definen los requisitos que debe cumplir la harina de trigo y los chocolates respetivamente para que sea apta para el consumo humano, comprobando que la harina proveniente de las cascarillas de ambas variedades cumple con los criterios establecidos en estas normas.