DEVELOPMENT OF QUICK-FROZEN POMEGRANATE SORBET USING MOLECULAR GASTRONOMY TECHNIQUES

This work presents the development of a quick-frozen pomegranate sorbet using molecular gastronomy techniques through the employment of liquid nitrogen freezing. Human dietary choices are influenced by various factors, such as culture, society, politics, and biology, turning nourishment into a multifaceted phenomenon. The food industry faces the challenge of meeting consumer ambitions, and sorbets are highly desirable foods, especially in tropical countries like Brazil. In this context, the general objective of this project was to create a quick-frozen pomegranate sorbet, with a proposal for an unconventional and faster preparation method. Specific goals included creating two formulations of pomegranate sorbet and evaluating their acceptance among consumers. Market research was conducted to obtain insights into the reception of the new product. Formulations were developed during a training and professional improvement course in food handling, following industrial techniques, and complying with hygiene standards. Both formulations received positive feedback from course participants, with similar textures, while the formulation containing cream was considered creamier. Flavor preferences varied among participants, with some favoring the sweetness of the first formulation and others appreciating the more intense pomegranate flavor in the second formulation. The liquid nitrogen application for freezing food garnered attention from all participants due to its "magical" appearance. In conclusion, quick-frozen pomegranate sorbet prepared using molecular gastronomy techniques proved to be a flavorful and distinctive option with potential commercial appeal. Future market research confirmed the viability and success of applying the molecular gastronomy technique to produce desserts, offering a unique sensory experience for consumers.