Obtenção de farinha de casca de abacaxi e aplicação em sorvete
The pineapple’s peel is an industrial waste which presents potential to be used as enrichment of the diet, because it presents proteins, lipids and fiber. Because of that and considering the actual preoccupation with minimizing industrials wastes, the objective of the present work was to produce the...
| Autor principal: | Barreiro, Nívia |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12684 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| id |
riut-1-12684 |
|---|---|
| recordtype |
dspace |
| spelling |
riut-1-126842020-11-16T13:36:59Z Obtenção de farinha de casca de abacaxi e aplicação em sorvete Manufacturing of the flour of pineapple’s peel and its application in ice cream preparation Barreiro, Nívia Garcia, Carolina Castilho Chaves, Marcia Alves Garcia, Carolina Castilho Chaves, Marcia Alves Lenhard, Daiane Cristina Drunkler, Deisy Alessandra Avaliação sensorial Alimentos - Análise Projeto de produto Sensory evaluation Food - Analysis Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS The pineapple’s peel is an industrial waste which presents potential to be used as enrichment of the diet, because it presents proteins, lipids and fiber. Because of that and considering the actual preoccupation with minimizing industrials wastes, the objective of the present work was to produce the flour of pineapple’s peels to be used in the manufacturing of ice cream, as enrichment of the diet. The drying of the peels slices (6 x 2 x 0,1 cm) was carried out in an oven with air circulation at 70 °C for 5 hours and 20 minutes, and the drying kinetic was followed through sucessive weighings of the samples. The effective diffusion coefficient of water was determined based on Fick’s second law. The models of Page and Henderson & Pabis were also used to represent the data of pineapple’s pells drying. The dried peels were triturated using a knives mill and the particle size analysis of the flour was determined in an appropriate equipment. The flour was used to manufacture pineapple ice cream with reduced fat, which was sensorially evaluated through a hedonic scale with 9 points by 34 untrained provers. The physical and chemical characteristics of the flour and the ice cream were determined. The effective diffusion coefficient of water during pineapple’s peels drying (1 mm of thickness) was 3,76∙10-12 m²∙s-1. Among the evaluated models, Fick’s model was the one which better represented the experimental data, since the determination coefficient was 0,98 e the average mean error was the smallest among the evaluated models. More than 50% of flour particles presented diameter of 0,417 mm. The control formulation of ice cream presented moisture and lipids content significantly higher (p < 0,05) than the contents of the ice cream formulation added with the flour of pineapple’s peel. The ash and protein contents of the ice cream added with the flour of pineapple’s peel was significantly higher (p < 0,05) than the contents of the control formulation, possibly, as a consequence of adding the agro industrial residue. The ice cream added with the flour of pineapple’s peel presented more greenish and yellowish than the control formulation. The apparent density of the control ice cream and of the formulation added with the flour of pineapple’s peels were 269,89 g/L and 196,48 g/L, respectively. Both ice creams presented good acceptance and the purchase intention was 77,14% and 54,29% to the control ice cream and to the formulation added with the flour of pineapple’s peel, respectively. A casca do abacaxi é um resíduo industrial que apresenta potencial para aplicação como enriquecedor da dieta alimentar, por apresentar proteínas, lipídeos e fibras. Em vista disso e considerando a preocupação atual pela minimização dos resíduos agroindustriais, o objetivo do presente trabalho foi produzir a farinha de casca de abacaxi para ser utilizada na fabricação de sorvetes, como enriquecedor da dieta alimentar. A secagem de fatias de cascas (6 x 2 x 0,1 cm) foi realizada em estufa com circulação de ar a 70 °C por 5 horas e 20 minutos, sendo a cinética de secagem acompanhada através de pesagens sucessivas das amostras. O coeficiente de difusão da água foi determinado com base na segunda lei de Fick. Os modelos de Page e Henderson & Pabis também foram utilizados para representar os dados de secagem da casca do abacaxi. As cascas secas foram trituradas em moinho de facas e a análise granulométrica da farinha obtida foi realizada em equipamento apropriado. A farinha obtida foi utilizada na fabricação de sorvete de abacaxi com teor reduzido de gordura, o qual foi avaliado sensorialmente através de escala hedônica de 9 pontos por 34 provadores não treinados. As características físico químicas da farinha e do sorvete foram determinadas. O coeficiente de difusão efetivo da água durante a secagem das cascas de abacaxi (1 mm de espessura) foi de 3,76∙10-12 m²∙s-1. Dentre os modelos avaliados, o de Fick foi o que melhor representou os dados experimentais, uma vez que o coeficiente de determinação foi de 0,98 e que o erro médio relativo foi o menor dentre os modelos avaliados. Mais de 50% das partículas da farinha obtida apresentou diâmetro de 0,417 mm. A formulação padrão de sorvete apresentou umidade e teor de lipídios significativamente maior (p < 0,05) que a amostra na qual houve adição da farinha de casca de abacaxi. O teor de cinzas e o de proteínas da formulação de sorvete adicionada de farinha da casca de abacaxi foi significativamente maior (p < 0,05) que o teor de cinzas da formulação padrão de sorvete, possivelmente, como consequência da adição do resíduo agroindustrial. O sorvete adicionado de farinha de casca de abacaxi apresentou-se mais esverdeado e amarelado que a formulação padrão. A densidade aparente das formulações padrão e adicionada de farinha de casca de abacaxi foi 269,89 e 196,48 g/L, respectivamente. Os sorvetes tiveram uma boa aceitação e a intenção de compra foi de 77,14% e 54,29% para a formulação padrão e adicionada de farinha de casca de abacaxi, respectivamente. 2020-11-16T13:36:59Z 2020-11-16T13:36:59Z 2016-06-09 bachelorThesis BARREIRO, Nívia. Obtenção de farinha de casca de abacaxi e aplicação em sorvete. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/12684 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Avaliação sensorial Alimentos - Análise Projeto de produto Sensory evaluation Food - Analysis Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| spellingShingle |
Avaliação sensorial Alimentos - Análise Projeto de produto Sensory evaluation Food - Analysis Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Barreiro, Nívia Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| description |
The pineapple’s peel is an industrial waste which presents potential to be used as enrichment of the diet, because it presents proteins, lipids and fiber. Because of that and considering the actual preoccupation with minimizing industrials wastes, the objective of the present work was to produce the flour of pineapple’s peels to be used in the manufacturing of ice cream, as enrichment of the diet. The drying of the peels slices (6 x 2 x 0,1 cm) was carried out in an oven with air circulation at 70 °C for 5 hours and 20 minutes, and the drying kinetic was followed through sucessive weighings of the samples. The effective diffusion coefficient of water was determined based on Fick’s second law. The models of Page and Henderson & Pabis were also used to represent the data of pineapple’s pells drying. The dried peels were triturated using a knives mill and the particle size analysis of the flour was determined in an appropriate equipment. The flour was used to manufacture pineapple ice cream with reduced fat, which was sensorially evaluated through a hedonic scale with 9 points by 34 untrained provers. The physical and chemical characteristics of the flour and the ice cream were determined. The effective diffusion coefficient of water during pineapple’s peels drying (1 mm of thickness) was 3,76∙10-12 m²∙s-1. Among the evaluated models, Fick’s model was the one which better represented the experimental data, since the determination coefficient was 0,98 e the average mean error was the smallest among the evaluated models. More than 50% of flour particles presented diameter of 0,417 mm. The control formulation of ice cream presented moisture and lipids content significantly higher (p < 0,05) than the contents of the ice cream formulation added with the flour of pineapple’s peel. The ash and protein contents of the ice cream added with the flour of pineapple’s peel was significantly higher (p < 0,05) than the contents of the control formulation, possibly, as a consequence of adding the agro industrial residue. The ice cream added with the flour of pineapple’s peel presented more greenish and yellowish than the control formulation. The apparent density of the control ice cream and of the formulation added with the flour of pineapple’s peels were 269,89 g/L and 196,48 g/L, respectively. Both ice creams presented good acceptance and the purchase intention was 77,14% and 54,29% to the control ice cream and to the formulation added with the flour of pineapple’s peel, respectively. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Barreiro, Nívia |
| author_sort |
Barreiro, Nívia |
| title |
Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| title_short |
Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| title_full |
Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| title_fullStr |
Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| title_full_unstemmed |
Obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| title_sort |
obtenção de farinha de casca de abacaxi e aplicação em sorvete |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
BARREIRO, Nívia. Obtenção de farinha de casca de abacaxi e aplicação em sorvete. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/12684 |
| _version_ |
1805318990417887232 |
| score |
10,814766 |