Helado sabor a maracuyá (Passiflora edulis) de alta aceptabilidad y bajo contenido de grasa a base de plátano (Musa Paradisiaca L.) macho y stevia Ice cream flavored to passion fruit (Passiflora edulis) of high acceptability and low fat based banana (Musa paradisiaca L.) macho and stevia

This study aimed to evaluate the effect of different concentrations of banana starch "macho" (Musa paradisiaca L.) and natural sweetener stevia in the development of a high sensory acceptability ice cream and low fat percentage. To meet that objective, a central composite rotational design (DCCR) was used, 11 experimental tests performed to evaluate variables starch concentration in the range of 0-45% and concentration of Stevia in the range of 0-100%. General acceptance tests were performed using an untrained panel of 35 consumers who tasted ice cream samples, demonstrating their acceptability by an unstructured hedonic scale of 10 points. It was determined that the concentration of starch plantain (Musa paradisiaca L.) has an effect on fat percentage and overall acceptability, while the concentration of Stevia has no effect on the variable percentage of fat, but has no effect on the overall acceptability. Of the variables studied concentration values starch and stevia suitable for an ice cream with passion fruit (Passiflora edulis) most widely accepted are 22.5% and 50% respectively.