International Journal of Gastronomy and Food Science 27 (2022) 100445

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International Journal of Gastronomy and Food Science

journal homepage: www.elsevier.com/locate/ijgfs

Development of ice cream with reduction of sugar and fat by the addition of
inulin, Spirulina platensis or phycocyanin
Larissa da Silva Faresin a, Rafaela Julyana Barboza Devos a, Christian Oliveira Reinehr a, b,
Luciane Maria Colla a, *
a
Graduate Program in Food Science and Technology, University of Passo Fundo, Campus I, L1 Building, BR 285, Bairro São José, 611, Passo Fundo, RS, CEP: 99052-
900, Brazil
b
Universidade Federal da Fronteira Sul, Campus Passo Fundo, Passo Fundo, RS, CEP 99010-200, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: The development of functional ice cream with reduction of fat and sugar added of Spirulina platensis, phycocyanin
Spirulina platensis extract and/or inulin as emulsifier, texture agent and sugar and fat substitutes was accomplished. Formulations
Inulin were characterized and sensory evaluated (acceptability and descriptive test Check All That Apply). Ice creams
Phycocyanin extract
with phycocyanin extract and without industrial emulsifier (9, 12 and 8) present a smoother and softer texture
Acceptability
and high values of overrun (35.8%, 34.9% and 32.9%, respectively). Formulations showed sensorial acceptability
CATA
indexes up to 74%. The soft, creamy/smooth attributes and creamy appearance represented all formulations and
are related to the texture and appearance, indicative of quality in product formulations. Up to 50% of fat
reduction and 25% sugar reduction were possible by adding inulin (2%) and Spirulina (1%). We add value to ice
cream using functional ingredients, with fat and sugar reduction, suitable for health-conscious consumers.

1. Introduction et al., 2019).

Consumer demand for health-enhancing food products, such as
products modified by nutrition (for example, low-fat or added fiber
products) and functional foods, has grown in the past two decades
(Küster and Vidal, 2017; Ozen et al., 2014; Granqvist and Ritvala, 2016;
Samakradhamrongthai et al., 2021; Kowalczyk et al., 2021). Functional
ingredients are compounds with the potential to promote prevention
and treatment (when made available to consumers in the form of med­
icines) or the reduction of disease risk (when served through food)
(Moraes and Colla, 2006). Examples of functional ingredients are pre­
biotics (Arcia et al., 2011; Shoaib et al., 2016) and antioxidant com­
pounds (Ambrosi et al., 2008).
Foods with high palatability, such as ice cream, have a high content
of fat and sugars in their composition, making it an interesting product
to study alternatives that promote changes in formulation. Reduction
and/or substitution of fat and sugar contents, increased protein content,
in addition to the use of bioactive compounds, can improve the func­
tional and nutritional properties of ice cream (Shoaib et al., 2016;
Samakradhamrongthai et al., 2021; Kowalczyk et al., 2021; Moghadam
According to the United States Food and Drug Administration (FDA),
fat substitutes can be food additives or substances with the GRAS
statement (“Generally Recognized as Safe”). Spirulina is classified as
GRAS due to its nutritional properties and safety (FDA, 2012). Phyco­
cyanin is an antioxidant protein extracted from the microalgae Spirulina
platensis whose biomass has a high protein content (65% on average)
(Lupatini et al., 2017) and antioxidant potential (Ambrosi et al., 2008).
The technological and functional properties of water absorption, foam­
ing and emulsifying activity of the microalgae Spirulina were mentioned
by Menegotto et al. (2019). The use of microalgae and their extracts for
addition to foods has increased in the literature to include functional
ingredients. As an example, Zen et al. (2020) developed a functional
pasta and Rodrigues et al. (2019) used phycocyanin extracts for emul­
sification in ice cream.
Compounds derived from carbohydrates can also be used as fat
substitutes, as a thickening and stabilizing agent. Inulin, a mixture of
oligo and polysaccharides found in nature, stands out for its ability to
change the rheological behavior, thickness and hardness of the product,
allowing changes in other attributes such as creaminess or smoothness

* Corresponding author.
E-mail addresses: la.faresin@gmail.com (L. da Silva Faresin), rafaela.devosb@gmail.com (R.J.B. Devos), reinehr@upf.br (C.O. Reinehr), lmcolla@upf.br
(L.M. Colla).

https://doi.org/10.1016/j.ijgfs.2021.100445
Received 5 August 2021; Received in revised form 17 November 2021; Accepted 22 November 2021
Available online 24 November 2021
1878-450X/© 2021 Elsevier B.V. All rights reserved.
L. da Silva Faresin et al.
(Meyer et al., 2011; Samakradhamrongthai et al., 2021; Kowalczyk
et al., 2021; Moghadam et al., 2019). Also, it has functional qualities
similar to sucrose syrups, with reduced caloric value, and contributes to
the texture of dairy products and decreases the freezing point of frozen
desserts (Shoaib et al., 2016; Moghadam et al., 2019). Inulin directly or
indirectly influences metabolism and human health through the intes­
tinal system (Moghadam et al., 2019).
The addition of the ingredient in prebiotic dairy desserts was studied
by Arcia et al. (2011), which observed the prebiotic effect of supple­
mentation and reduced fat and sugar content (about 12%) without
affecting consumer acceptability. Fat reduction by adding inulin to ice
cream was evaluated by Samakradhamrongthai et al. (2021). The fat
content was reduced to 2.30%, and ice cream physical and textural
properties have changed, such as increased hardness and melting rate
with good sensory acceptance. Inulin supplementation as a prebiotic
was also studied by Kowalczyk et al. (2021). The authors evaluated the
effect of inulin (4%) and the replacement of inulin by apple fiber (2.5%
inulin and 1, 5% apple fiber) on ice cream physicochemical and
organoleptic characteristics. The addition of inulin had a significant
effect on prolonging ice cream melting time. Also, the ice cream
formulation containing 2.5% inulin and 1.5% apple fiber showed a
faster melting time than the ice cream with 4% inulin, showing the ef­
ficiency of the polysaccharide.
The objective was to evaluate if Spirulina platensis, phycocyanin
extract obtained of Spirulina biomass, and inulin, could act as emulsifiers
and texture agents in ice cream, allowing the reduction of fat and sugar
content. This work still aimed to verify the effects of substitutions of
sugar and fat on the physical-chemical composition of ice cream for­
mulations and the sensorial acceptability and sensory descriptors using a
descriptive sensory method applied to consumers check-all-that-apply
(CATA).
2. Materials and methods
2.1. Ingredients
For the production of ice creams, the following raw materials ob­
tained commercially were used: skim powdered milk (Elegê, Brazil),
sour cream (Tirol, Brazil) (17% fat), glucose syrup (Mix, Brazil), sucrose,
stabilizer (Duas Rodas, Jaraguá do Sul, Brazil), chantilly (Duas Rodas,
Brazil), emulsifier (Duas Rodas, Brazil), powdered Spirulina biomass,
inulin (Fiber Bem, Netherlands) and flavoring (Duas Rodas, Brazil).
The skim powdered milk comprised skimmed-milk, soy lecithin
emulsifier (INS 322), fortified with Vitamins (A, C and D) and iron. The
sour cream is composed of sour cream milk powder, thickeners
(composed of guar gum (INS 412), jataí gum (INS 410) and carragena
gum (INS 407)) and stabilizers (composed of sodium citrate (INS 331),
sodium triphosphate (INS 451), sodium monophosphate (INS 339) and
sodium diphosphate (INS 450)) and the flavoring used was cream flavor.
The additives are classified according to the INS (international
numbering system), prepared by the Codex Committee for Food Addi­
tives and Contaminants (CCFAC), and listed by the National Health
Surveillance Agency (ANVISA, 2019):
- Stabilizer: composed of sugar and the following thickeners: guar gum
(INS 412), carboxymethyl cellulose (INS 466), and tara gum (INS
417);
- Chantilly: composed of sugar, vegetable fat, maltodextrin, sodium
caseinate, emulsifiers (esters of monoglycerides with lactic acid (INS
472b), esters of fatty acids with propylene glycol (INS 477), esters of
monoglyceride fatty acids (INS 471), as glyceryl monostearate or
monopalmitate), and stabilizers (composed of sodium alginate (INS
401), sodium carboxymethyl cellulose (INS 466), acidity regulator
disodium phosphate (INS 339ii), antioxidants: butylated hydrox­
yanisole (INS 320), butylated hydroxytoluene (INS 321), and syn­
thetic flavoring identical to natural);
2
International Journal of Gastronomy and Food Science 27 (2022) 100445
- Emulsifier: composed of water and the following emulsifiers: salts of
fatty acids (INS 470), sorbitan monostearate (INS 491), and poly­
oxyethylene sorbitan monostearate (INS 435).
2.2. Characterization of Spirulina microalgae and extracts
The chemical characterization of the Spirulina biomass was carried
out through the determination of crude protein (number 920.123),
moisture (number 948.12) and ashes (number 935.42) following AOAC
methods (AOAC, 2000). The determination of lipids following the
method proposed by Folch et al. (1957) adapted by Colla et al. (2004).
Carbohydrates were determined by the difference calculated using Eq.
(1).
%Carb. = 100 − (% moisture + % protein + % lipids + % ashes) (1)
Phycocyanin extraction from Spirulina biomass was performed by
freezing and thawing cycles to break the cells and release the phyco­
cyanin. 1.0 g of Spirulina and 30 mL of water were used to prepare the
extract. This mixture was subjected to freezing at − 20 ◦ C and thawing at
room temperature for 3 cycles of 3 h, 3 h freezing and 3 h thawing
(Moraes et al., 2007). Then, the determination of the phycocyanin
concentration (FC) in the microalgae extract was carried out according
to Moraes et al. (2007) through absorbance measurements at 620 and
652 nm wavelengths and calculated using Eq. (2).
(mg) ABS
615nm − 0.474.ABS652nm
PC = (2)
mL 5.34
The determination of emulsifying activities (EA) was carried out by
mixing 3.5 mL of phycocyanin extract and 2 mL of corn oil and ho­
mogenized in vortex at 700 rpm for 1 min and calculated according to
Eq. (3). HE is the height of the emulsified layer and HT is the total height
of the liquid in the test tube. The unit of AE was established as units of
emulsification (UE).
HE
EA (UE) = *100 (3)
HT
The stability of the emulsions (SE) was achieved by submitting
mixtures of phycocyanin extract and corn oil to thermal treatments for 5
and 30 min at 50 ◦ C, 75 ◦ C or 100 ◦ C, followed by cooling in a water bath
for 15 min. Afterward, the EA were determined over the 24 h, 48 h, 72 h
and 96 h. The emulsion stability was calculated by comparing each EA
time with the EA of the 24 h according to Eq. (4).
EAti
SE (%) = *100 (4)
EA24h
where: ti = emulsification activity in the time of analysis (48, 72 or 96
h).
2.3. Ice cream development
Twelve formulations were developed (Table 1), which included
changes such as reducing sugar and fat and adding inulin and Spirulina in
the formulations. Spirulina was added at a percentage of 1% in the
general formulation and 2% inulin. When Spirulina was replaced by
phycocyanin extract, this equivalence was also maintained. The addition
of Spirulina and inulin replaced the added water content.
The skim powdered milk was initially dissolved in water heated to
60 ◦ C and homogenized in a blender for 2 min to prepare the ice cream.
Glucose, diluted in part of the water (approximately 20%), was added to
the mixture and homogenized. The dry ingredients already mixed were
added and homogenized for 5 min for a uniform distribution, beginning
the manufacture of the ice cream syrup. The syrups were pasteurized at
75 ◦ C for 15 min, followed by cooling in an ice bath (0 ◦ C) under con­
stant agitation to reach 15 ◦ C. Thus, the fat droplets crystallization
would occur homogeneously, avoiding the formation of large ice crys­
tals. The mixture homogenization during the process took place on a
L. da Silva Faresin et al. International Journal of Gastronomy and Food Science 27 (2022) 100445

Table 1
Formulations developed with reduced sugar and fat, addition of inulin and Spirulina.
Ice cream IC1 IC2 IC3 IC4 IC5 IC6 IC7 IC8 IC9 IC10 IC11 IC12

Water (mL) 400 400 400 400 400 400 400 142 172 400 400 181
Skim powdered milk (g) 120 120 120 120 120 120 120 120 120 120 120 120
Sugar (g) 90 90 90 90 90 90 90 90 90 67.5 67.5 67.5
Glucose (g) 30 30 30 30 30 30 30 30 30 22.5 22.5 22.5
Stabilizer (g) 15 15 15 15 15 15 15 15 15 15 15 15
Chantilly (g) 15 15 – – 15 – – – – 15 – –
Emulsifier (g) 10 10 – – 10 – – – – 10 – –
Milk cream (g) 200 100 200 100 100 200 100 200 100 100 100 100
Flavoring (g) 20 20 20 20 20 20 20 20 20 20 20 20
Inulin (g) – – – – 14.8 – 14.8 – 14.8 14.6 14.6 14.6
Spirulina powder (g) – – – – – 8.6 7.6 – – 7.3 7.3 –
Phycocyanin extract (mL)* – – – – – – – 258 228 – – 219

*Phycocyanin extract (prepared with 1 g of Spirulina to 30 mL of water, followed by freezing and thawing (3 cycles and subsequent filtration).
IC1 = Standard formulation; IC2 = Formulation with 50% fat reduction; IC3 = Formulation without emulsifier; IC4 = Formulation with 50% fat reduction and without
emulsifier; IC5 = Formulation with 50% fat reduction + inulin; IC6 = Formulation without emulsifier with Spirulina; IC7 = Formulation with 50% fat reduction and
without emulsifier with inulin and Spirulina; IC8 = Formulation without emulsifier and with Spirulina extract; IC9 = Formulation with 50% fat reduction, without
emulsifier with inulin and Spirulina extract; IC10 = Formulation with 50% reduction of fat and 25% reduction of sugar + inulin and Spirulina; IC11 = Formulation with
50% fat reduction and 25% sugar reduction without emulsifier with inulin and Spirulina; IC12 = Formulation with 50% fat reduction, 25% sugar reduction, without
emulsifier with inulin and Spirulina extract.

mechanical stirrer with a 10 mm rod (Velp Scientífica, Instrulab, Brazil)
at 161 g. The mixture was stored in containers sealed with plastic wrap
placed in a refrigerator for matured at 10 ◦ C for 24 h. After maturation,
the mixtures were stirred and frozen in the ice cream maker (Tramontina
By Breville, Barueri, Brazil). A standard function for ice cream was used,
which presents greater consistency and preparation time, about 50 min,
with constant movement and agitation. At the same time, the air was
incorporated into the mixtures that were frozen. The products were
stored in plastic containers, previously sterilized and frozen in a con­
ventional freezer at − 20 ◦ C.
2.4. Physico-chemical characterization of ice cream formulations
The formulations were characterized using a digital pH meter (Tec­
nal, Piracicaba, Brasil). The determination of moisture (number
948.12), crude protein (number 920.123), lipids (number 920.125), and
ashes (number 935.42) were carried out through AOAC methods
(AOAC, 2000). The total soluble solids content was obtained by direct
measurement on a refractometer (Atago Brasil, Ribeirão Preto, Brasil)
and the values expressed in ◦ Brix. Carbohydrates were determined by
the difference calculated using Eq. (1).
2.5. Overrun, melting test, texture and color parameters of ice cream
formulations
were placed in a freezer at − 20 ◦ C for 60 min and then transferred to a
3.5 cm opening wire mesh. The room temperature was maintained at 25
± 1 ◦ C and the volume of ice cream drained was recorded every 5 min.
From the obtained data, time course graphs of melted volume were
constructed. Linear regression was used to determine the initial melting
time and melting speed from the intersection of the line with the x-axis
and the slope of the line, respectively.
The texture analyzes of the formulations were performed on a
Texture Analyzer (TA.XT plus, Stable Micro Systems, Godalming, United
Kingdom) using the HDP/LKB probe (P/5S) and HDP/90 platform. The
tests were performed in triplicate with a shear rate of 2 mm/s and a
distance of 5 mm, determining the maximum force required for shearing
the ice cream. The tests were performed after freezing at − 20 ◦ C. Ice
cream was taken out of the freezer and the samples were prepared in
disposable 50 mL cups that were removed prior to analysis so as not to
interfere with the force exerted by the Probe. The texture was deter­
mined immediately on a sample at a time to prevent thawing. The
ambient temperature was 25 ◦ C.
The color evaluation of the ice cream samples was determined using
the Color Quest II Colorimeter (HunterLab, Jarinu, Brasil). L* values
(luminosity) ranging from 0 (black) to 100 (white) and chromaticity
coordinates –a* (green) to + a* (red), and –b* (blue) to + b* (yellow)
were obtained. The color was determined in ice cream, one sample at the
time to prevent thawing.

The overrun was determined according to Goff and Hartel (2004).
Overrun is defined as the percentage increase in the volume of ice cream
(final product) in relation to the syrup or mixture (initial product), i.e.,
the amount of air incorporated during the mixing process and simulta­
neous freezing of the syrup to obtain the ice cream. This factor provides
a light texture and can influence the product’s melting (Cruz et al.,
2013). After maturation, a defined volume of the syrup was weighed in a
50 mL beaker and the value was recorded. After whipped and aerated,
the same volume was weighed in the same beaker and the value was
recorded again. The overrun was calculated according to Eq. (5).
mBB− mAB
Overrun (%) = *100 (5)
mBB
mBB = ice cream mass before beating
mAB = ice cream mass after beating
The melting test was performed according to Granger et al. (2005),
with the modifications described below. 100 mL of ice cream samples
2.6. Sensory evaluation of ice cream
The study was approved by the Ethics Committee of the University of
Passo Fundo (nº 2165465465). Fifty untrained tasters of both sexes were
randomly recruited and declared to be ice cream consumers. The par­
ticipants signed an informed consent form prior to the sensory test.
Previously, the ice creams were submitted to microbiological analysis
for coliforms at 45 ◦ C, coagulase positive Staphylococci and Salmonella
sp/25 g, according to Normative Instruction 62 of Ministry of Agricul­
ture, Livestock and Supply (Brasil, 2003).
The ice cream samples were kept at − 20 ◦ C until the moment of
analysis. The formulations were served individually in white disposable
cups coded with random three-digit numbers, following a balanced
presentation order. The panelists evaluated the samples monadically
using a nine-point structured hedonic scale, ranging from 1 (extremely
disliked) to 9 (extremely liked), according to the attributes of appear­
ance, color, aroma/flavor and overall impression. Accepted samples
were those that presented an acceptability index (AI) equal to or greater
than 70%, being calculated by Eq. (6) (Dutcosky, 2013).

3
L. da Silva Faresin et al.
average of overall acceptability
AI (%) = * 100 (6)
9
Subsequently, the panelists answered the CATA questionnaire (check
all that apply), composed of 20 terms obtained from literature data
about the descriptive characterization of ice creams added to Spirulina
(Lee et al., 2010). The consumers were instructed to mark all the attri­
butes they deemed appropriate to characterize the analyzed ice cream
samples. The terms were presented in order of balanced presentation for
each sample (Ares et al., 2014).
2.7. Data treatment and statistical analysis
Differences in parameters of physicochemical composition and
sensorial acceptability were analyzed by ANOVA and Tukey’s test (p <
0,05) using the Statsoft software version 5.5.
In order to analyze the data obtained by the CATA method, first, it
was established if the panelists had detected significant differences be­
tween samples for each term, which was based on Cochran’s Q test,
using the XLSTAT software, the other statistical analyzes were per­
formed using the Correspondence Analysis (CA) to obtain a two
dimensional graphic of the samples, providing a graphic in which the
differences and similarities between the samples and the characteristic
attributes were established, being used the Statistica 5.5 Software.
3. Results and discussion
3.1. Characterization of Spirulina extracts
Spirulina biomass presented a high protein content (63.2%), repre­
senting a potential for incorporation in ice cream formulation, whose
protein content is around 4.1 g/100 g. In addition to the added value and
increased protein content of the product, Spirulina protein can also be
used due to its technological properties as a natural emulsifier,
contributing to the firmness of emulsions, increasing stability and giving
products greater nutritional value (Rodrigues et al., 2019; Menegotto
et al., 2019). The carbohydrate content in the biomass (13.9%) is
inversely proportional to the protein percentage, which gives efficient
functional attributes regarding texture and flavor. The addition of
microalgae in ice cream or other food products improves its function­
ality and can replace and/or reduce the fat content, making the product
less caloric.
The microalgae aqueous extract presented 3.38 mg phycocyanin/mL
of extract, equivalent to 101.4 mg phycocyanin/g of Spirulina. According
to the literature, Spirulina platensis has about 120–140 mg of phycocy­
anin per gram of dry biomass (Eriksen, 2008). Studies on thermal sta­
bility reveal that phycocyanin is stable up to temperatures below 45 ◦ C.
Therefore, if the microalgae cells are dried at temperatures above 45 ◦ C,
a denaturation of phycocyanin may occur (Colla et al., 2017; Chaiklahan
et al., 2012; Moraes et al., 2007).
Phycocyanin extracts showed emulsifying activity regardless of the
thermal treatments and dilutions applied, as shown in Supplementary
Material 1. Heat treatment has a positive effect on the emulsifying ac­
tivity of the protein (phycocyanin), possibly due to the occurrence of
denaturation in temperatures close to 100 ◦ C. Therefore, the addition of
phycocyanin extracts in ice cream syrups preparation and subsequent
pasteurization may increase the emulsifying activity of the ice cream.
Regarding the effects of dilution heat treatment duration, it was found
that only the 25× dilution of the extract caused losses in the emulsifying
activity. After 24 h of formation of the emulsion, the extracts remained
stable, showing 100% stability. The stability of the emulsions remained
high until 48 h, decreasing only in 72 and 96 h, but even so with
emulsions stability values above 80% (See Supplementary Material 1).
These support our hypothesis that the functional properties of Spirulina
platensis are important from a technological point of view and can be
applied as food ingredients, contributing to the processing and
4
International Journal of Gastronomy and Food Science 27 (2022) 100445
functional characteristics of different foods (Lupatini et al., 2017).
3.2. Characterization of ice cream formulations
Table 2 shows the results of the physicochemical characterization of
ice cream. The pH of the analyzed ice creams varied from 6.69 to 7.26,
with significant differences (p < 0.05) between the formulations. The
samples showed values close to neutrality, with the elevation of the
values characteristic of the addition of milk and other sources of soluble
solids added. Regarding the Total Soluble Solids (TSS), expressed in
◦
Brix, the ice creams IC10, IC11 and IC12, with reduced sugar and
glucose, showed high TSS, which can be justified by the addition of
inulin and Spirulina.
Regarding fat content, Brazilian legislation establishes that ice cream
formulations have minimum concentrations of 2.5% of the final product
for milk fat (Brasil, 1999). Thus, all formulations studied are presented
in accordance with the legislation. Ice creams IC1 and IC2 had the
highest values of fats (6.72 and 5.33 g/100 g, respectively) due to the
addition of chantilly and emulsifier, which are basically composed of
lipids. Ice creams IC4, IC5, IC7, IC9, IC11 and IC12 obtained the lowest
percent of fats due to the 50% reduction in milk cream added and the
exclusion of chantilly and emulsifier in the formulations. According to
the international classification, light ice cream has to present a mini­
mum of 25% reduction in fat content compared to the reference product
(FDA, 2019); therefore, the developed formulations agree with this
category.
The total solids could be estimated by the difference with the results
of moisture and all formulations presented more than 28% in the final
product, which is in accordance with Brazilian legislation (Brasil, 1999).
The ash contents of formulations did not show any significant difference
(p > 0.05).
In formulations with 1% Spirulina (ice creams IC6, IC7, IC10 and
IC11), an increase in the final protein value was observed. Between ice
cream IC1 (2.29 g/100 g) and ice cream IC10 (3.03 g/100 g), which had
a higher protein content, this increase was above of 30%. However,
according to Brasil (2012), only products with 6 g/100 g in their
composition are considered a source of protein. Thus, the products are
not considered a source of protein.
Regarding carbohydrate levels, there are no values established by
legislation, with values between 22.63 and 57.12 g/100 g being quan­
tified in the study, with significant difference (p > 0.05) between for­
mulations. Ice creams IC5, IC6, IC8 and IC12 presented significantly (p
< 0.05) higher values (53.46–57.12 g/100 g) of carbohydrates + fibers
than the others formulations. It could be caused by the addition of inulin
(ice cream IC5), Spirulina (ice cream IC6), phycocyanin extract (ice
cream IC8) or inulin + phycocyanin extract (ice cream IC12), indicating
the aqueous extract of Spirulina contains, besides protein, some soluble
carbohydrates that contribute with this results.
3.3. Rheological properties of ice-cream
The influence of the ingredients on the overrun is shown in Fig. 1.
Silva Junior and Lannes (2011) observed similar overrun values in ice
cream formulated with glucose syrup and palm fat, replacing sucrose
and hydrogenated fat. The authors concluded that ice cream with fat
substitutes had higher viscosity due to the ability of carbohydrates and
proteins to bind with water (Aykan et al., 2008). Ice creams IC1 to 4 that
presented the reduction in cream until 50% (ice cream IC2), as well as
the non-addition of chantilly and emulsifier (ice cream IC3) or these
factors combined (ice cream IC4), caused an reduction in overrun, from
37.8, 35.3, 32.7 and 28.8%, respectively. These can be justified by the
importance of fat and emulsifiers in air incorporation.
In ice creams IC5 to IC12, which combined the reduction of fat,
chantilly and emulsifier with the addition of inulin, Spirulina or phyco­
cyanin, an increase in overrun was observed compared with ice cream
IC4. It suggests that Spirulina or phycocyanin presented emulsifier effect
L. da Silva Faresin et al. International Journal of Gastronomy and Food Science 27 (2022) 100445

Table 2
Physical-chemical characterization of ice cream formulations.
Ice cream Moisture (%) Proteins (g/100 g)* Ashes (g/100 g)* TSS CHO + fibers (g/100 g)* pH Fat (g/100 g)
c a a a a de
IC1 66.99 ± 3.41 2.29 ± 0.03 1.20 ± 0.02 35.76 ± 0.33 22.63 ± 6.32 6.98 ± 0.03 6.72 ± 0.8 c
IC2 62.40 ± 0.15bc 2.30 ± 0.06a 2.27 ± 1.02a 43.96 ± 0.48e 27.76 ± 1.66ba 6.85 ± 0.05bcd 5.33 ± 0.25bc
IC3 64.20 ± 0.01bc 2.37 ± 0.06ab 1.17 ± 0.01a 38.66 ± 0.33b 28.26 ± 0.39ba 6.81 ± 0.02abc 3.95 ± 0.15ab
IC4 61.07 ± 0.06b 2.61 ± 0.04abc 1.51 ± 0.06a 43.66 ± 0.33e 32.18 ± 0.19b 6.79 ± 0.02ab 2.59 ± 0.21a
IC5 36.04 ± 0.05a 2.54 ± 0.06abc 1.28 ± 0.03a 41.76 ± 0.38cd 57.12 ± 0.34c 6.93 ± 0.02bcde 2.90 ± 0.16a
IC6 37.48 ± 0.12a 2.52 ± 0.05ab 1.30 ± 0.04a 41.93 ± 0.48cd 54.81 ± 0.91c 7.26 ± 0.03f 3.76 ± 0.43ab
IC7 59.92 ± 0.09b 2.85 ± 0.03abc 1.45 ± 0.06a 44.56 ± 0.23e 32.24 ± 0.33b 6.96 ± 0.02cde 3.42 ± 0.12a
IC8 36.61 ± 0.06a 2.79 ± 0.06abc 1.37 ± 0.04a 40.30 ± 0.30c 54.96 ± 0.34c 6.69 ± 0.06a 4.29 ± 0.15ab
IC9 60.05 ± 1.1b 2.77 ± 0.05abc 1.07 ± 0.35a 43.40 ± 0.35de 32.86 ± 1.52b 6.97 ± 0.02cde 3.12 ± 0.04a
IC10 63.53 ± 0.04bc 3.03 ± 0.03c 1.29 ± 0.07a 41.01 ± 0.02d 28.17 ± 0.15ba 7.03 ± 0.02e 3.86 ± 0.09ab
IC11 63.40 ± 0.13bc 2.76 ± 0.3abc 1.49 ± 0.03a 41.01 ± 0.02d 29.55 ± 0.94b 7.09 ± 0.02e 2.68 ± 0.09a
IC12 38.31 ± 0.24a 3.00 ± 0.03bc 1.59 ± 0.02a 43.93 ± 0.03e 53.46 ± 0.93c 6.98 ± 0.02de 3.51 ± 0.58a

*Results expressed as mean and standard deviation. The values of the results with the same letters in the column do not differ from each other by the Tukey test (p <
0.05). TSS: Soluble Solids Total. IC1 = Standard formulation; IC2 = Formulation with 50% fat reduction; IC3 = Formulation without emulsifier; IC4 = Formulation
with 50% fat reduction and without emulsifier; IC5 = Formulation with 50% fat reduction + inulin; IC6 = Formulation without emulsifier with Spirulina; IC7 =
Formulation with 50% fat reduction and without emulsifier with inulin and Spirulina; IC8 = Formulation without emulsifier and with Spirulina extract; IC9 =
Formulation with 50% fat reduction, without emulsifier with inulin and Spirulina extract; IC10 = Formulation with 50% reduction of fat and 25% reduction of sugar +
inulin and Spirulina; IC11 = Formulation with 50% fat reduction and 25% sugar reduction without emulsifier with inulin and Spirulina; IC12 = Formulation with 50%
fat reduction, 25% sugar reduction, without emulsifier with inulin and Spirulina extract.

Fig. 1. Values of overrun of ice cream formulations.

IC1 = Standard formulation; IC2 = Formulation with
50% fat reduction; IC3 = Formulation without
emulsifier; IC4 = Formulation with 50% fat reduction
and without emulsifier; IC5 = Formulation with 50%
fat reduction + inulin; IC6 = Formulation without
emulsifier with Spirulina; IC7 = Formulation with
50% fat reduction and without emulsifier with inulin
and Spirulina; IC8 = Formulation without emulsifier
and with Spirulina extract; IC9 = Formulation with
50% fat reduction, without emulsifier with inulin and
Spirulina extract; IC10 = Formulation with 50%
reduction of fat and 25% reduction of sugar + inulin
and Spirulina; IC11 = Formulation with 50% fat
reduction and 25% sugar reduction without emulsi­
fier with inulin and Spirulina; IC12 = Formulation
with 50% fat reduction, 25% sugar reduction,
without emulsifier with inulin and Spirulina extract.

in these formulations, as Rodrigues et al. (2019) reported.
Ice creams IC9 and IC12 presented values of overrun similar to ice
cream IC1. Ice cream IC9 was added of phycocyanin and inulin and
presented reduction of fat, chantilly and emulsifier. In contrast, ice
cream IC12, besides the reduction, ice cream IC9 also presented the
decrease of 25% of sugar. The addition of these two ingredients
contributed to obtaining smoother textures and consequently better
rates of air incorporation.
The behavior of ice cream during melting was analyzed by moni­
toring the time course of drained volume of ice cream. The initial
melting time and melting speed obtained by linear regression (Supple­
mentary Material 2) were presented in Table 3. The melting of the ice
cream is mainly related to the structure formed by the fat network. It
was observed that the samples showed similar behavior, both in the
visual record (Supplementary Material 3) and in the volume of ice cream
drained over time. This initial difference in melting can be explained due
to the solids contents since the formulations had differences in the
contents of fats.
For melting speeds, ice creams IC6 and IC12 had the highest values
(2.50 and 2.49 mL/min, respectively) due to the interaction of fat with
the emulsifier, which may have influenced this factor. As the ice crystals
melt and the ice cream structure collapses, the partially coalesced fat
network is expected to maintain the original shape of the ice cream
during and after the melting of the crystals (Bolliger et al., 2000). When
melting, the ice cream formulations presented liquid, homogeneous and
uniform mass. After 35 min, about 50% of the ice cream mass had
already melted, considered sufficient for the ice cream consumption.
The texture analysis determined the firmness of the formulations
through the peak of the maximum force (g) necessary for the shear
required to "cut" the ice cream, simulating a spoon. This aspect indicates
the structural rigidity of the product, and a less firm ice cream is desired
and, consequently, less force is required for shearing (Aime et al., 2001).
The results obtained in the texture analysis for the formulations are
shown in Fig. 2.
Ice cream IC8 showed positive results for the texture parameter,
obtaining the lowest value of maximum necessary force (~1340 g), but
with no significant differences (p > 0.05) in comparison with ice creams
IC3, IC7, IC8, IC10, IC11 and IC12 (Fig. 2), indicating that at the end of
the freezing process these formulations presented a softer mass. With the
exception of ice cream IC3, all formulations contain in their composition
inulin, Spirulina or phycocyanin extract, which acted as emulsifiers in ice
cream. However, the ice cream IC6, added only of Spirulina (without
inulin or phycocyanin), presented a maximum shear force (5130 g)
greater than the other formulations (except ice cream IC5), standing out
for being a firmer mass. The lack of emulsifier can justify this aspect,
possibly due to the Spirulina biomass did not work as an emulsifier when

5
L. da Silva Faresin et al. International Journal of Gastronomy and Food Science 27 (2022) 100445

Table 3 of appearance, color, aroma/flavor, texture and overall impression, as

Melting data of ice cream formulation. well as the standard deviations obtained and the significant differences
Ice cream Ti (min) Rate of melting (mL/min) R2 according to the Tukey test. For a product to be considered acceptable in
terms of sensory properties, a high acceptability index is necessary
IC1 16.38 2.26 0.99
IC2 20.06 2.31 0.96 (Sabatini et al., 2011). The averages obtained for the developed for­
IC3 13.64 2.37 0.97 mulations were in the range of the “liked” concept (above 5.0) for all
IC4 14.99 2.35 0.98 evaluated attributes, which gives the products potential for acceptance.
IC5 12.73 2.32 0.97 The ice cream formulations that obtained averages below 7 for all at­
IC6 16.64 2.50 0.98
IC7 15.07 2.44 0.97
tributes were those that contained Spirulina addition (ice creams IC6,
IC8 6.59 2.12 0.96 IC7, IC10 and IC11). The result is justified by consumers’ reluctance to
IC9 16.94 2.47 0.98 add microalgae, even with the appeal of a functional product, which
IC10 20.48 2.46 0.98 makes certain panelists prefer traditional products. However, it is
IC11 16.99 2.45 0.98
observed that there was good acceptance in relation to formulations
IC12 15.82 2.49 0.98
with the addition of phycocyanin extract (ice creams IC8, IC9 and IC12),
Ti = initial time of melting. IC1 = Standard formulation; IC2 = Formulation with with means above IC7, showing a significant difference (p < 0.05).
50% fat reduction; IC3 = Formulation without emulsifier; IC4 = Formulation It is important to highlight that the formulations with fat and sugar
with 50% fat reduction and without emulsifier; IC5 = Formulation with 50% fat
reduction by adding inulin and Spirulina did not differ significantly from
reduction + inulin; IC6 = Formulation without emulsifier with Spirulina; IC7 =
the formulations that contained the total value or did not contain the
Formulation with 50% fat reduction and without emulsifier with inulin and
ingredients. It contributes to the aim of this work, that include preparing
Spirulina; IC8 = Formulation without emulsifier and with Spirulina extract; IC9 =
Formulation with 50% fat reduction, without emulsifier with inulin and Spir­ healthy products reduced in fat and sugar since the use of functional
ulina extract; IC10 = Formulation with 50% reduction of fat and 25% reduction ingredients did not affect the sensory characteristics of ice cream. The
of sugar + inulin and Spirulina; IC11 = Formulation with 50% fat reduction and formulations obtained offered good prospects for consumption and,
25% sugar reduction without emulsifier with inulin and Spirulina; IC12 = therefore, have the potential to be produced on an industrial and com­
Formulation with 50% fat reduction, 25% sugar reduction, without emulsifier mercial scale. Akin (2005) also reported the improved viscosity of the
with inulin and Spirulina extract. functional ice cream added to inulin without compromising its sensory
properties. Consumer acceptability for low-fat foods with added inulin
added alone in the formulation. Ice cream IC5 added inulin and main­ was investigated by Devereux et al. (2003), who indicated that texture is
tained the addition of chantilly and emulsifier. the most important factor in overall acceptability of these products.
The analysis of the color parameters of the ice cream formulations Regarding CATA questionnaire, the most frequently cited terms in
was determined using the coordinates L*, a* and b* and the results the ice creams were milk flavor, soft, creamy/smooth, melts quickly,
obtained are shown in Table 4. There was a significant difference (p > creamy appearance, sweet taste and cream/cream flavor. It indicates
0.05) between the ice cream formulations for all coordinates. The that the texture and appearance of the ice cream formulations, in gen­
addition of Spirulina led to a greenish color in the products, verified in eral, were pleasing to the panelists. The terms quoted less frequently
ice creams IC6 to IC12, through the negative a* values, as positive a* were: compact, hard/dense, extremely sweet and not very sweet. CATA
represents red color. The positive b* parameter indicates the color to­ aims to gather product information in relation to the perception of
wards yellow, while the negative b* value refers to blue. The values consumer sensory characteristics (Zen et al., 2020).
obtained for parameter b* for ice cream formulations showed positive Table 6 shows the frequency of attribute choices obtained with the
results, indicating a tendency towards yellow. CATA questionnaire, showing that the formulations were different in all
attributes (p < 0.05). The Correspondence Analysis (CA) of the attri­
3.4. Sensory characteristics of ice cream butes citation frequencies obtained by CATA test demonstrated that the
variability between the samples is explained in 85%, by two main di­
The formulations of ice cream with fat and sugar reduction by adding mensions. The value indicated in the Chi-Square test demonstrated a
inulin and Spirulina were analyzed sensorially through the acceptability strong dependence between the variables (p = 0.0000).
test by hedonic scale of 9 points. The ANOVA results for the acceptability Fig. 3 shows the representation of the samples and attributes of the
showed a difference between all the analyzed attributes (p < 0.05). CATA test in the dimensions of the CA. Dimension 1 allowed dis­
Table 5 presents the averages of the acceptability values to the attributes tinguishing attributes related to appearance and odor, from attributes of

Fig. 2. Texture analysis of ice cream formulations. Equal letters in the trials indicate that they showed no significant difference in the 95% confidence level (p
> 0.05).

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L. da Silva Faresin et al. International Journal of Gastronomy and Food Science 27 (2022) 100445

Table 4 Table 5
Color parameters of ice cream formulation. Acceptability averages of the ice creams in relation to the appearance, color,
Ice cream L* a* b*
aroma/flavor, texture and overall impression attributes.
h j Attributes
IC1 84.47 ± 0.01 4.58 ± 0.04 28.25 ± 0.13l
IC2 87.27 ± 0.02j − 0.62 ± 0.01h 10.86 ± 0.03d Ice Appearance Color Aroma/ Texture Overall
IC3 87.61 ± 0.01k − 0.43 ± 0.01i 10.08 ± 0.00c cream Flavor impression
IC4 86.43 ± 0.03i − 0.50 ± 0.01i 11.04 ± 0.03e
IC5 88.60 ± 0.01l − 0.71 ± 0.00h 9.28 ± 0.05b IC1 7.69 ± 1.04e 8.14 ± 7.48 ± 8.00 ± 7.84 ± 0.85c
IC6 54.58 ± 0.12b − 9.02 ± 0.05a 18.60 ± 0.02i 1.00b 1.21abc 1.17b
IC7 54.87 ± 0.05c − 8.59 ± 0.05d 17.99 ± 0.08h IC2 7.28 ± 7.79 ± 7.61 ± 7.16 ± 7.61 ± 1.06bc
IC8 67.49 ± 0.08g − 8.79 ± 0.03c 6.11 ± 0.02a 1.31bcde 1.18b 1.30c 1.49ab
IC9 66.05 ± 0.04f − 6.60 ± 0.03g 17.82 ± 0.02g IC3 7.59 ± 1.40e 7.94 ± 7.33 ± 7.43 ± 7.65 ± 1.37c
IC10 57.17 ± 0.14d − 8.88 ± 0.03b 19.20 ± 0.02j 1.08b 1.46abc 1.53ab
IC11 53.95 ± 0.08a − 7.40 ± 0.03e 2211 ± 0.01k IC4 7.04 ± 7.36 ± 7.40 ± 6.74 ± 7.17 ±
IC12 63.56 ± 0.11e − 7.08 ± 0.03f 17.29 ± 0.01f 1.48abcde 1.63ab 1.61abc 1.96a 1.62abc
IC5 7.47 ± 7.75 ± 7.47 ± 7.37 ± 7.53 ± 1.24bc
*Results expressed as mean and standard deviation. The values of the results 1.44cde 1.33b 1.40abc 1.54ab
with the same letters in the column do not differ from each other by the Tukey IC6 6.45 ± 2.01ab 6.35 ± 6.55 ± 6.67 ± 6.39 ± 1.77a
test (p < 0.05). 2.39a 2.02a 2.10a
IC1 = Standard formulation; IC2 = Formulation with 50% fat reduction; IC3 = IC7 6.20 ± 1.90a 6.53 ± 6.61 ± 6.61 ± 6.44 ± 1.83a
2.04a 1.89ab 1.86a
Formulation without emulsifier; IC4 = Formulation with 50% fat reduction and
IC8 7.04 ± 7.31 ± 7.22 ± 7.14 ± 7.16 ±
without emulsifier; IC5 = Formulation with 50% fat reduction + inulin; IC6 = 1.67abcde 1.79ab 1.66abc 1.57ab 1.67abc
Formulation without emulsifier with Spirulina; IC7 = Formulation with 50% fat IC9 7.53 ± 1.32de 7.63 ± 7.55 ± 7.31 ± 7.55 ± 1.43bc
reduction and without emulsifier with inulin and Spirulina; IC8 = Formulation 1.33a 1.24bc 1.89ab
without emulsifier and with Spirulina extract; IC9 = Formulation with 50% fat IC10 6.48 ± 6.55 ± 7.16 ± 6.94 ± 6.67 ± 1.66ab
reduction, without emulsifier with inulin and Spirulina extract; IC10 = Formu­ 1.80abc 1.90b 1.46abc 1.79ab
lation with 50% reduction of fat and 25% reduction of sugar + inulin and IC11 6.53 ± 6.55 ± 6.97 ± 6.47 ± 6.55 ± 1.68a
Spirulina; IC11 = Formulation with 50% fat reduction and 25% sugar reduction 1.85abcd 1.95b 1.64abc 1.84a
IC12 7.56 ± 1.35e 7.68 ± 7.85 ± 7.46 ± 7.60 ± 1.33bc
without emulsifier with inulin and Spirulina; IC12 = Formulation with 50% fat
1.43a 1.13c 1.79ab
reduction, 25% sugar reduction, without emulsifier with inulin and Spirulina
extract. *Results expressed as mean and standard deviation. The values of the results
with the same letters in the column do not differ from each other by the Tukey
flavor and texture, identifying in distinct groups the ice creams IC6, IC7, test (p < 0.05).
IC1 = Standard formulation; IC2 = Formulation with 50% fat reduction; IC3 =
IC10 and IC11, which were characterized by the attributes GC (green
Formulation without emulsifier; IC4 = Formulation with 50% fat reduction and
colour), SO (fish/seaweed odor), SF (Seaweed Flavour) and RF (residual
without emulsifier; IC5 = Formulation with 50% fat reduction + inulin; IC6 =
fish/seaweed), from the others formulations. These ice creams (IC6, IC7, Formulation without emulsifier with Spirulina; IC7 = Formulation with 50% fat
IC10 and IC11) were added with Spirulina powder (Table 1), which ex­ reduction and without emulsifier with inulin and Spirulina; IC8 = Formulation
plains the presence of these attributes. The ice creams IC3, IC4, IC5, IC9 without emulsifier and with Spirulina extract; IC9 = Formulation with 50% fat
and IC12 presented characteristics similar to the ice cream IC1, which is reduction, without emulsifier with inulin and Spirulina extract; IC10 = Formu­
the control. It suggests that the addition of inulin, the reduction of fat or lation with 50% reduction of fat and 25% reduction of sugar + inulin and
the addition of phycocyanin replacing the emulsifier did not impact the Spirulina; IC11 = Formulation with 50% fat reduction and 25% sugar reduction
main ice cream characteristics. without emulsifier with inulin and Spirulina; IC12 = Formulation with 50% fat
The dimension 2 distinguished the ice creams IC2 and IC7 from the reduction, 25% sugar reduction, without emulsifier with inulin and Spirulina
others, characterized by the attribute ES (extremely sweet) and QM extract.
(melts quickly), which could be caused by reducing fat in these formu­
lations. The ice creams IC1, IC3, IC4 and IC5 were more represented by Spirulina or phycocyanin extract made it possible to obtain products with
the attributes of cream color milk flavor (MF), milk aroma (MA) and physical characteristics close to the initial formulations without
cream flavor (CF), being these attributes are characteristic of ice cream changes. The overrun and texture analysis showed that formulations
(Cruz et al., 2013). The soft, creamy/smooth attributes and creamy produced with phycocyanin extract present a smoother and softer
appearance represent all formulations and are related to the texture and texture, consequently higher overrun values. The incorporation of air in
appearance of the ice cream, indicative of quality in product ice cream provides a light texture and can influence the physical prop­
formulations. erties and melting. The melting profile showed similar behavior, both in
Ice creams IC6, IC7, IC10 and IC11 added with Spirulina presented the visual record and in the volume of ice cream drained over time. Ice
more frequently the terms: green color (GC), residual fish/seaweed cream formulations showed better results for formulations with the
flavor (RF) and seaweed flavor (SF). Ice creams IC6, IC10 and IC11 are addition of inulin and phycocyanin extract.
represented by the attributes in quadrant 4, referring to the hard/dense The aim of the study was achieved by reducing the fat content by
attributes (H), presence of ice crystals (PIC), greasy sensation in the 50% and the sugar content by 25%, by adding substitute functional in­
mouth (GFM) and compact (C). Those attributes are directly related to gredients such as inulin, Spirulina and phycocyanin extract without
the texture of ice cream formulations, which are influenced by the affecting the sensory characteristics of ice cream. The formulations
addition of Spirulina. showed good acceptability, obtaining grades between 6 (I liked it
Regarding the appearance attribute, the panelists perceived the same slightly) to 9 (I liked it extremely). The realization of the descriptive test
creamy and moist properties, positively. For texture, the soft and with consumers (CATA) allowed us to conclude that the addition of
creamy/smooth attributes showed the importance of both in ice cream Spirulina changed the color of the formulations, affecting the accept­
formulations to have good acceptance. ability of the consumers, but the addition of phycocyanin did not present
the same effect.
4. Conclusion
Authors contribution
Ice cream formulations are influenced by the added fat and sugar
content. However, the substitution or reduction of these by inulin, Larissa da Silva Faresin: Conceptualization, Methodology, Data

7
L. da Silva Faresin et al. International Journal of Gastronomy and Food Science 27 (2022) 100445

Table 6
Frequency of attribute choices in the CATA questionnaire.
TERM IC1 IC2 IC3 IC4 IC5 IC6 IC7 IC8 IC9 IC10 IC11 IC12
d d d d d b a c cd b b
GC 0 0 0 0 0 48 50 5 2 45 46 0d
GD 0d 0d 0d 0d 0d 7ab 9a 1cd 4bc 7ab 7ab 0d
S 35ab 30cd 37a 28d 27d 22e 28d 28d 33bc 23e 16f 34ab
W 15cd 21a 17bc 19ab 15cd 19ab 21a 21a 17bc 19ab 18abc 12d
CS 36a 33ab 36a 31bc 34ab 26de 29cd 26de 29cd 25e 14f 33ab
CA 35a 1g 31b 25cd 31b 20ef 27c 26cd 36a 23de 18f 36a
H 5bcde 3de 3de 6abcd 4cde 7abc 2e 2e 4cde 8ab 9a 4cde
PIC 15de 11fg 17cd 26a 16cd 25a 7h 14def 12efg 19bc 21b 9gh
A 16ab 15abc 12cde 13bcd 15abc 8f 11def 11def 9ef 12cde 14abcd 17a
C 4ab 4ab 3b 7a 3b 4ab 2b 2b 4ab 4ab 7a 3b
LS 14ab 5f 8def 8def 7ef 12bc 11bcd 10cde 11bcd 16a 17a 11bcd
MF 27bc 26c 30ab 28abc 31a 8g 7g 16e 27bc 7g 12f 21d
ES 5e 21a 7de 10cd 15b 4e 11c 10cd 9cd 7de 7de 9cd
RF 0e 0e 0e 0e 0e 12c 12c 4d 6d 16b 20a 7d
SF 0e 0e 0e 0e 0e 14c 17c 4d 4d 27a 23b 3de
SO 0c 0c 0c 0c 0c 2abc 4ab 1bc 2abc 5a 4ab 0c
ST 25bc 27ab 29a 29a 28ab 19d 19d 20d 25bc 22cd 19d 28ab
CF 31a 29a 30a 25b 29a 8e 5e 14d 18c 5e 5e 20c
SM 20fg 24cde 21ef 23def 17g 27bc 44a 29b 22def 20fg 24cde 25cd
QM 12ab 12ab 15a 11bc 11bc 10bc 8cd 6d 11bc 15a 9bcd 12ab
GFM 7cdef 6def 7cdef 13a 10abc 9bcde 7cdef 4f 5ef 8bcd 11ab 5ef
MA 28ab 23c 24c 25bc 29a 14e 5f 18d 19d 16de 17de 24c

Means followed by the same letter in a row were not significantly different at the 95% confidence level (mean ± standard deviation). The frequency obtained for each
attribute from 50 consumers that answered the questions, “i” consumers marked the attribute as relevant. IC = ice cream; LS = Little sweet; MF = Milk flavor; S = Soft;
GC = Green color; W = wet; CS = Creamy/Smooth; QM = melts quickly; CA = Creamy appearance; ES = Extremely sweet; H = Hard/dense; PIC = presence of ice
crystals; SM = melts slowly; A = Aerated; RF = residual fish/seaweed; SF = Seaweed Flavor; SO = fish/seaweed odor; GFM = greasy feeling in the mouth; MA = milk
aroma; ST = sweet taste; GD = green dots; CF = cream flavor; C = compact.

Fig. 3. Representation of ice cream samples (a) and attributes (b) in the first and second dimensions of the Correspondence analysis with the data from the CATA test.
Numbers in the figure represent the formulations; IC = Ice Cream; LS = Little sweet; MF = Milk flavor; S = Soft; GC = Green color; W = wet; CS = Creamy/Smooth;
QM = melts quickly; CA = Creamy appearance; ES = Extremely sweet; H = Hard/dense; PIC = presence of ice crystals; SM = melts slowly; A = Aerated; RF = residual
fish/seaweed; SF = Seaweed Flavor; SO = fish/seaweed odor; GFM = greasy feeling in the mouth; MA = milk aroma; ST = sweet taste; GD = green dots; CF = cream
flavor; C = compact. Ig global impression as a supplementary variable.

treatment, Validation, Formal Analysis, Research and Preparation of the Funding

Original Manuscript. Rafaela Julyana Barboza Devos: Writing, Prepa­
ration of the original draft, Visualization, Writing, Proofreading and Coordination of Improvement of Higher Education Personnel
Editing. Christian Oliveira Reinehr: Viewing, Supervising and Review­ (CAPES) Foundation – finance code 001 and Foundation of Research
ing. Luciane Maria Colla: Viewing, Supervising, Reviewing and Editing. Support for the State of Rio Grande do Sul- FAPERGS

Data available statements Implications for gastronomy

All data generated or analyzed during this study are included in this
published article [and its supplementary information files].
Ethical guidelines
The study was approved by the Ethics Committee of the University of
Passo Fundo (nº 2165465465).b.
The implications for gastronomy of our article are reflected in the
fact that it is possible to produce ice cream that has a healthy appeal,
maintaining sensory characteristics, from the use of emulsifiers from
microalgae, which allows the reduction of fat in the product. Consid­
ering that products with reduced fat may have characteristics of lower
creaminess, the addition of phycocyanin or Spirulina biomass showed
good results in this regard. Furthermore, with the addition of inulin (a

8
L. da Silva Faresin et al.
prebiotic fiber) it becomes possible to reduce the added sugar without
loss of sweetness and water-holding characteristics. In addition, con­
sumers are increasingly looking for healthy products, and both micro­
algal bioproducts and inulin have this claim.
Declaration of interests
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influence
the work reported in this paper.
Acknowledgements
The authors are pleased to acknowledge the Coordination of
Improvement of Higher Education Personnel (CAPES) Foundation –
finance code 001, and Foundation of Research Support for the State of
Rio Grande do Sul- FAPERGS, for the financial support.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://doi.
org/10.1016/j.ijgfs.2021.100445.
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