Abstract This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.

RESUMO Com o mercado cada vez mais competitivo e consumidores mais exigentes é de suma importância buscar alternativas mais eficientes e diversificadas para a melhoria da qualidade de sorvetes. Este trabalho teve como objetivo desenvolver sorvetes sabor goiaba utilizando galactomanana de Caesalpinia pulcherrima em substituição a estabilizantes, avaliar suas propriedades e comparar com dois estabilizantes comumente utilizados (goma xantana e super liga neutra). Para caracterizar os sorvetes foram feitas análises de overrun, resistência ao derretimento, umidade, cinzas, proteínas, lipídios, carboidratos, sólidos totais e pH. A qualidade microbiológica foi investigada pelas análises de coliformes a 45 °C/g, Estafilococos coagulase positiva/g e Salmonella sp/25 g. Sensorialmente, foram avaliados a intenção de compra e os atributos sensoriais de cor, aroma, textura, sabor e impressão global. Foram realizadas três formulações de sorvetes, modificando o estabilizante empregado: super liga neutra (T1), galactomanana de C. pulcherrima (T2) e goma xantana (T3). A taxa de derretimento mostrou-se similar até 35 minutos para as três formulações, mostrando-se comportamentos lineares. As amostras de sorvetes apresentaram um bom valor de overrun. Nenhuma das variáveis físico-químicas apresentou diferença estatística entre si. Sensorialmente, a formulação T2 apresentou desempenho semelhante a T1 e T3. No entanto, o sorvete da formulação T3 apresentou no atributo textura uma nota melhor que o estabilizante super liga neutra (T1). Todas as formulações apresentaram altos índices de intenção de compra por parte dos provadores. Todos os sorvetes produzidos apresentaram-se de acordo com a legislação vigente demonstrando que a galactomanana de Caesalpinia pulcherrima pode ser utilizada como substituto aos estabilizantes convencionais.

ABSTRACT With the market being increasingly competitive and consumers more demanding, it is extremely important to find more efficient and diversified alternatives for improving the quality of ice cream. The aim of this study was to develop guava-flavoured ice creams using galactomannan from Caesalpinia pulcherrima as a substitute for stabilizers, to evaluate their properties and to make a comparison with two commonly used stabilizers (xanthan gum and neutral super binder). To characterise the ice cream, analyses were made of overrun, resistance to melting, moisture, ash, protein, lipids, carbohydrates, total solids and pH. Microbiological quality was investigated by analysis of coliforms at 45 °C/g, of coagulase positive staphylococci/g and of Salmonella sp/25 g. Tests were carried out to evaluate purchase intent and the sensory attributes of colour, aroma, texture, flavour and overall impression. Three formulations of ice cream were made by modifying the stabilizer employed: neutral super binder (T1), galactomannan from C. pulcherrima (T2) and xanthan gum (T3). Melting rates showed a linear behaviour, being similar for up to 35 minutes for the three formulations. The ice cream samples had good values for overrun. No statistical differences were seen between the physical and chemical variables. In the sensory tests, the T2 formulation performed in a similar fashion to T1 and T3. However, the ice cream from formulation T3 displayed for the attribute of texture a better grade than the neutral super binder stabilizer (T1). All the formulations showed high purchase intent by the tasters. All the ice creams produced followed current legislation, showing that galactomannan from Caesalpinia pulcherrima can be used as a substitute for conventional stabilizers.