Resumo (EN)
Objective – To evaluate the stability of ice cream made from fresh avocado pulp as the darkening, changes in taste and determine its shelf life due to the perception of these changes by the panelists for the triangular test (sensory discriminative method). Methods – Analyses were performed with 30 untrained panelists who received three randomly coded samples (two were alike and one different). The ice cream was the standard sample at zero time, made 24 hours before each experiment, and the ice cream test was stored in cold chamber at -25°C. Results – The first sensory panelists found no difference between the samples because the ice cream test and the standard were in zero time (fresh). The tests followed approximately every 18 days, and it can be seen from the third experiment, where the ice cream test was 36 days, that the panelists have noted differences between the samples. Conclusions – The experiment showed that the ice cream with fresh pulp, even under freezing has little stability on the browning and flavor changes caused by enzymatic and chemical modifications (oxidation of lipids), which reduces their storage time.