Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance

The physical and chemical characteristics and the acceptance of Kefir ice cream flavored with banana, guava, lemon or passion fruit and sweetened with honey were evaluated and compared to those of a commercial pineapple ice cream. Kefir ice creams were more acidic (pH 5.6- 6.1) and had lower content of proteins (3.49-4.74 g/100g), lipids (3.54-6.85 g/100g, except lemon ice cream, 9.9 g/100g) and ashes (0.78-1.05 g/100g) than the commercial product, but greater melting resistance. Banana ice cream showed firmness, cohesiveness and overall acceptance similar to the commercial product, but lower appearance and texture scores. The other ice creams had lower overall acceptance, but the consumers liked slightly to moderate the products. It can be concluded that it is possible to develop fruit-flavored ice creams with Kefir fermented milk and sweetened with honey that have physicochemical and acceptance similar to conventional ice creams available in the market.