Banca de DEFESA: GISELE DOS SANTOS DE PINHO
Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.DISCENTE : GISELE DOS SANTOS DE PINHO
DATA : 28/05/2019
HORA: 09:30
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:
Processing of ice cream incorporated with jaboticaba peel flour by high hydrostatic pressure.
PALAVRAS-CHAVES:
Ice cream, Jaboticaba Peel Flour, High Hydrostatic Pressure, antioxidant capacity, sensory and instrumental analyses.
PÁGINAS: 56
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Animal
RESUMO:
Ice cream is a dairy derivative appreciated worldwide, making it an excellent product for the addition of new ingredients such as potentially functional co-products originated from food industry wastes. Jaboticaba is a Brazilian native fruit much appreciated due to its sweet and pleasant taste, whose peel is rich in vitamins, minerals, phenolic compounds including anthocyanins. High pressure hydrostatic (HHP) is an innovative technology that when applied to dairy products can improve technology characteristics of interest for the food industry and the consumers. The objective of this research was to evaluate the impact of HHP on the production of ice cream formulated with Jaboticaba Peel Flour (JPF). 5% JPF was added to a premix formulation for the production of ice cream. Five different samples of ice creams obtained from the premix formulated with and without additives (emulsifiers and commercial stabilizers) and treated or not by HHP were processed and compared regarding quality and safety attributes. The samples were: CAD control (with additives and without pressurization), SAD control (without additives and without pressurization), 300 MPa CAD (with additive and treated by HHP at 300 MPa/20 min.), 300 MPa SAD (without additive and treated by HHP at 300 MPa/20 min.) and 400 MPa CAD (with additive and treated by HHP at 400 MPa/20 min.). The following analyses were carried out aiming at characterizing the icecreams: microbiology, physical-chemistry, anthocyanin quantification, antioxidant capacity, overrun, melting test, sensory acceptance, instrumental color and instrumental texture. The incorporation of JPF in the ice cream besides providing the characteristic color to the ice cream also contributed to a high content of phenolic compounds (ranging from 196.2 to 327.1 mg AGE / 100 g) and anthocyanins (ranging from 28.67 31.0 mg / 100 g). The antioxidant capacity by the ABTS method varied from 16.50 to 30.75 μmol trolox / g and by the ORAC method from 28.16 to 45.29 μmol trolox / g. In the Overrun test, it was observed that the ice cream produced from the mixture subjected to the treatment 400 MPa / 20 min with additives presented the highest rate of air incorporation (31%). From the melting test it was evident that the samples treated by HHP showed a slower melting rate than the control samples (CAD control and SAD control). Regarding the instrumental texture, significant differences were observed between the samples 400 MPa CAD (1.96 N) and SAD control (4.85 N), being the pressurized sample less firm than the control without additives. Microbiology analyzes of fecal coliforms at 35 and 45 ° C and Salmonella sp / 25 g showed that the products were processed with adequate hygiene following the Good Manufacturing Practices. In the sensory analysis, the global acceptance was evaluated by a hedonic nine points scale and the application of Check-All-That-Apply questionnaire with 24 sensorial attributes to describe the samples. In the overall acceptance, no significant differences were observed among the five samples, but significant differences (p <0.05) were observed by the Cochran test and correspondence analysis, indicating that the panelists were able to identify differences in the sensory characteristics of the products.
MEMBROS DA BANCA:
Interno - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interno - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - REGINA ISABEL NOGUEIRA - EMBRAPA