Desenvolvimento de sorvete funcional simbiótico com polpa de cagaita (Eugenia dysenterica)
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2021-12-17
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Universidade Federal de Goiás
Resumo
Bio-inspired technological innovation in ice cream manufacturing has driven the market for dairy
products. In this way, increasing the nutritional density and approving ice cream, with the use of whey,
buttermilk, inulin, probiotic and fruit from the Cerrado are viable alternative for the sector. The objective
was the production and physicochemical, microbiological and sensory characterization of different ice
creams, varying those due to the milk/cream ratio, whey and buttermilk defined by the Simplex Centroide
Design, and subsequently added a probiotic strain of Lactobacillus acidophilus, inulin and cagaita pulp
(Eugenia dysenterica). Nine ice creams were produced with whey and buttermilk contents, ranging from
5% to 15%, and milk/cream ratio from 70% to 90%, as stipulated by the Simplex Centroide Design. All
formulations result within the standards defined by current legislation. Ice creams showed higher content
of palmitic, oleic and stearic fatty acids. They stood out as formulations with the highest concentration
of co-products for presenting the best nutritional composition, considering the high levels of protein,
protein fractions, lipids and lactose. The high concentration of whey and buttermilk concentration, as
well as the control formulations, totaling Lactobacillus acidophilus six, were increased with 0.5% of,
being three with the addition of 20% of cagaita pulp and three without the addition of pulp. Subsequently,
all formulations were increased with 5% of inulin. Physical-composition, microbiological, fatty acid
profile, quantitative descriptive analysis, rheology, texture profile analysis and confocal microscopy were
performed. All formulations result within the standards defined by current legislation. Available
probiotic and symbiotic ice creams were categorized into standard and premium ice creams by fat
content. Formulations with cagaita pulp presented higher acidity, moisture and lower melting speed and
higher instrumental hardness. The ice creams exhibited equivalence in relation to the semiquantification
of image pixels, accompanied by confocal microscopy analysis, with the quantification of lipids and
proteins. Ice cream with the addition of pulp, presented higher intensity of yellow color and citrus aroma.
All ice creams are categorized as probiotic foods and source count 8 Log10 CFU / g, being great vehicles
to provide probiotic culture and all its benefits when consumed.
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PFRIMER, R. T. Desenvolvimento de sorvete funcional simbiótico com polpa de cagaita (Eugenia dysenterica). 2021. 299 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2021.