Evaluation of the physical-chemical and microbiological quality of tapioca ice cream

Abstract

Ice cream is a lactic product with high nutritional value, but the quality could be compromised because of microbiological contamination during the production features. Because of that, this work had as objective to evaluate the quality of four tapioca ice cream brands, manufactured and commercialized in Fortaleza, Ceará – Brazil.  The results of the physical-chemical analysis showed that the most important constituents are the lipids (15.30%; 25.37%; 20.20%; 10.05%), total solids 39.46%; 38.55%; 37.28%; 39.52%), no reducing sugars (9.42%; 8.53%; 6.78%; 8.29%) for the ice-creams type T1, T2, T3 e T4. Results showed the presence of Salmonella ssp in 75% of the samples. For Staphylococcus aureus, all the samples presented absence of the microorganism. Finally, for Coliforms 45 °C, the results showed negative.