ABSTRACT With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymethylcellulose) by healthier ones (olive oil, erythritol + steviol glycosides, and tara (Caesalpinia spinosa) gum, respectively). The formulations were analyzed for composition, physicochemical parameters, fatty acid profile, volatile profile, microbiological characteristics and sensory attributes. A general preference of the tasters was observed for the formulations containing sucrose over those made with the hypocaloric sweetener. GRAPHICAL ABSTRACT

中文翻译：

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改善健康特性的栗子和牛奶冰淇淋的化学、微生物和感官特性

摘要 为了重新评价具有经济意义的两种产品（牛奶和栗子），一种新型冰淇淋被配制为包含牛奶、栗子粉和栗子碎块。以最佳感官价值配方为基础，精心制作了八种冰淇淋配方，分别用更健康的成分（橄榄油、赤藓糖醇 + 甜菊糖苷和刺槐树胶）代替通常使用的成分（乳脂、蔗糖和羧甲基纤维素） ）。对制剂的组成、物理化学参数、脂肪酸谱、挥发谱、微生物特征和感官属性进行分析。观察到品尝者普遍偏爱含蔗糖的配方，而不是用低热量甜味剂制成的配方。图形概要