Propuesta de elaboración de helados cremosos artesanales con base en sustitutos lácteos y estabilizantes de origen vegetal

Abstract

Ice cream production, one of the branches of gastronomy, uses raw materials for its production, ingredients of animal origin such as: dairy products and egg products. Obtaining these ingredients generates a great environmental impact. In addition, the number of people intolerant to lactose has increased in recent years. For this reason, options have been developed to replace dairy products, known as: vegetable beverages. With regard to egg products, it has been discovered that they can be replaced by seeds such as: chia and flaxseed. The aim of this research is to develop creamy ice cream, without having to resort to the use of animal origin ingredients. Through research and experimentation, it is intended to obtain creamy ice cream; based on vegetable beverages obtained by hand from dried fruit and stabilizers of plant origin. After several tests it was concluded that, to obtain creaminess in ice cream, it is necessary to use fleshy fruits or those containing pectin. However, the most important factor is the formation of small ice crystals, which will help the incorporation of air into the mixture. In addition, the use of beverages and stabilizers of plant origin does not affect the flavor of the ice cream.