Desenvolvimento e avaliação de sobremesa aerada de soro de leite sabor mirtilo
There, on the market, several types of milk products, among which are the ready milky desserts for consumption which have been blunting to the consumers' market and presented constant growth. This product type appears as practical and fast form of feeding, also presenting, a consonance with the...
| Autor principal: | Reitz, Tatiane Cavazini |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11702 |
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| Resumo: |
There, on the market, several types of milk products, among which are the ready milky desserts for consumption which have been blunting to the consumers' market and presented constant growth. This product type appears as practical and fast form of feeding, also presenting, a consonance with the health and well-being and can be incorporated of serum of milk, a by-product of the dairy product industry. In the Southwest area of Paraná it is found a great production of milk, as much of the product in natura as processed generating considerable amount of serum. The serum of milk presents as one of the main characteristics the high value protein and a significant amount of essential amino acids. The blueberry is an excellent raw material for elaboration of several processed foods, mainly due to its characteristic color, that grants to the products an attractive coloration to get the consumer’s attention. The present study aimed to elaborate milky aerada dessert with the use of serum of milk and blueberry mixture for tasting. For that, three formulations of milky dessert were developed, being F1: produced with 50% of serum; F2: with 60% of serum and F3 with 81% of serum of milk. After the elaboration of the dessert, the same was evaluated microbiologically, sensorial and as for the physical and physiochemical parameters. The results of the microbiologic evaluation showed absence of contamination in the evaluated samples, showing them suitable for consumption. The sensorial evaluation indicated good acceptance and purchase intention for all of the formulations. The color parameters indicated that the formulations presented the closest brightness of the white coloration, with larger intensity of yellow and green color characteristic of the serum of milk. The results of the physiochemical evaluation indicated that the formulation F3 presented larger protein tenor, low lipid tenor and for consequence a smaller caloric value. |
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