Banca de QUALIFICAÇÃO: SANDRA OLIVEIRA DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : SANDRA OLIVEIRA DE SOUZA
DATE: 19/06/2026
TIME: 14:30
LOCAL: Internet
TITLE:

Impact of adding olive oil to low-sugar chocolate and vanilla ice creams homogenized by high pressure.

KEY WORDS:

Ice cream, high-pressure homogenization, vanilla, chocolate, olive oil

PAGES: 30
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

This project aims to develop and characterize functional chocolate and vanilla flavored ice creams with a simultaneous reduction of sugars (20%) and saturated fat through the use of extra virgin olive oil (EVO) as a complete substitute for palm kernel oil (PCO). High-pressure homogenization (HPH) technology will be used. The substitution of the lipid source is justified by the cardiovascular benefits of EVO, rich in monounsaturated fatty acids and antioxidant phenolic compounds, in contrast to the high saturated fat content of PCO. To overcome the sensory challenges posed by the use of olive oil and the 20% sugar reduction, natural vanilla extracts will be evaluated, one from Brazilian biodiversity derived from Vanilla pompona and the other from the traditional species V. planifolia. It is expected that the use of vanilla extracts will enhance the perception of sweetness and mask any bitter or astringent notes. PAHs will be applied to modify the microstructure of ice cream, resulting in smaller fat globules and a uniform distribution of all ingredients, resulting in a smoother and more pleasant texture and better retention of bioactive compounds. The project will be conducted in four stages: (1) survey of sensory attributes; (2) sensory evaluation of ice creams with different lipid sources using the Rate-All-That-Apply (RATA) method; (3) selection of the most suitable monovarietal extra virgin olive oil with the highest sensory acceptance; (4) optimization of the ice cream formulation using a Central Composite Rotational Design (CCRD), varying the levels of EVOA (0.4 – 4.6%) and PAH levels (0 – 100 MPa). The ice cream formulations will be characterized with respect to technological parameters (overrun, melting tests, texture profile and instrumental color), physicochemical parameters (proximate composition, fatty acid profile, total solids, phenolic compounds, antioxidant capacity - ABTS and ORAC), functional parameters (gastrointestinal digestion and in vitro bioaccessibility) and sensory parameters (sensory acceptance, purchase intention, RATA and acceptance index). The aim is to obtain ice cream formulations with an improved nutritional profile (with reduced saturated fatty acids) and sugars, antioxidant properties, bioavailability greater than 50%, and acceptance ≥ 70%. The project aligns with SDGs 3 (Health) and 12 (Responsible Consumption), valuing ingredients from Brazilian socio-biodiversity (cocoa, national olive oil, native vanillas) and the bioeconomy, with innovation potential through technology transfer to the productive sector.

COMMITTEE MEMBERS:
Presidente - ***.072.978-** - AMAURI ROSENTHAL - EMBRAPA
Interno - 1363579 - DAVY WILLIAM HIDALGO CHAVEZ
Externo à Instituição - FLAVIO SOUZA NEVES CARDOSO - UNIRIO