Aplicação da mucilagem de taro (Colocasia esculenta (L.) schott) como substituto de gordura em iogurte
There has been an increasing demand for dairy based food formulations, which has been driven by consumers increasingly concerned about a healthy lifestyle. One of the parameters most discussed in the development of these new products is caloric reduction, preferentially lowering the levels of lipids...
| Autor principal: | Padilha, Andressa |
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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/1/13274 |
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| Resumo: |
There has been an increasing demand for dairy based food formulations, which has been driven by consumers increasingly concerned about a healthy lifestyle. One of the parameters most discussed in the development of these new products is caloric reduction, preferentially lowering the levels of lipids and carbohydrates in industrialized foods. However, fat plays a key role, attributing important technological and sensory characteristics to dairy products. These factors have conditioned the industries to seek alternatives that mimic their actions, using substitutes, which confer properties similar to those offered by fat in foods. Among the substitutes are starches, fibers, gums and mucilages, such as that extracted from tubers of the taro (Colocasia esculenta (L.) Schott) with thickening, stabilizing and emulsifying properties, being these fundamental characteristics for the elaboration of yogurt. The objective of the present study was to develop yogurt formulations using 25, 50 and 75% taro mucilage replacing the lipid base of a standard formulation (6 g / 100 g) and to follow the analysis in time 0 (centesimal composition and total energy) and throughout 21 days (PH, acidity, syneresis, retention capacity and water, color parameters and rheological parameters). The fermentation process of the four formulations was followed by a pH below the isoelectric point of the caseins (4.6) and titratable acidity around 1.0 g of lactic acid / 100 g of yogurt (8 h), characterizing the formation of the protein gel network. The levels of protein and acidity met the requirements of the current legislation. Also, it was verified that the addition of taro mucilage promoted a reduction in lipid and total energy levels and an increase in the parameters of ash, moisture and total carbohydrates. Regarding syneresis, it was observed that, in the fat substitution level, in all yogurt formulations, there was a tendency for more desorption with the incubation period, being more evident in the formulations with the increase in mucilage ratios of Taro. The syneresis also influenced the color results, decreasing the luminosity according to the increase in the expulsion of serum of greenish color, indicated by the parameters a * and b *. The apparent viscosity was also lower at the end of the refrigerated storage period, probably due to the increase of serum accumulated in the fragile gel structure, with F1, F2 and F3 exhibiting similar behavior characterized as non-Newtonian fluids with pseudoplastic thixotropic flow. It is concluded that despite the results obtained in the present work, new studies are needed with the application of taro mucilage. However, the information found is important, as one of the first researches to use this gum and evaluate it on the properties of low-fat yogurts. |
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