CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO
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Data
2008-08-20
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Universidade Federal de Goiás
Resumo
Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in
regional gastronomy and pharmacology. Its distinguished potentialities brought up increased
interest and stimulated sustainable cultivation in the Northeast and Central West Regions of
Brazil. The replacement of shortening and sugar on the physical and chemical properties of
mangaba ice cream was evaluated, as well as its microbiological quality and acceptability.
Four test formulas were elaborated: with partial replacement of sugar and total replacement of
shortening for Selecta Light (SL), with total replacement of shortening for Dairy-Lo (DL),
with total replacement of shortening for Litesse and sugar for Lactitol and sucralose (LLS),
and with total replacement of shortening for Dairy-Lo and sugar for Lactitol and sucralose
(DLS). Mangaba pulp and ice cream formulas accepted in the sensory test were subjected to
chemical, physical and microbiological analyses. Mangaba pulp had a high moisture content
(82.65%) and of titratable acidity (16.40%). All ice cream formulas were accepted by the
sensory test and the highest mean (7.58) was obtained with the SL formula in the global
acceptance, which significantly differed from the control. Moisture and total solids content
differed significantly. SL protein concentration was similar to control, but significantly
different from formulas DL and DLS. The largest reduction in the total energetic value (50%)
was observed in the formulas prepared with Litesse, Lactitol, and Sucralose. Replacement of
shortening, sugar or both resulted in overrun decrease and also affected viscosity. The highest
melting rate was observed in formulas containing Dairy-Lo, Lactitol, and Sucralose. All
formulas had a good level of appearance and global acceptance. Microbiological standards of
mangaba pulp and ice cream formulas are in agreement with Brazilian legislation
requirements. Mangaba ice cream with low energetic value, elaborated with Selecta Light or
with a combination of Litesse, Lactitol, and Sucralose obtained the best quality
characteristics.
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Citação
SANTOS, Grazielle Gebrim. PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT. 2008. 69 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2008.