Desenvolvimento de sorvete utilizando o rizoma de taro (Colocasia esculenta (L.) Schott) com redução no teor de lipídios
Currently, the number of cases of intolerance and milk allergy is increasing more and more. Many people concerned about a healthier life looking for food with reduced calorie content and that meet their needs. However not all products currently on the market have a standard for every type of person....
| Principais autores: | Penso, Maiara, Quadros, Marcia Silva de, Port, Wagner |
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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/1/13301 |
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| Resumo: |
Currently, the number of cases of intolerance and milk allergy is increasing more and more. Many people concerned about a healthier life looking for food with reduced calorie content and that meet their needs. However not all products currently on the market have a standard for every type of person. To this end, it aimed to develop ice cream formulations to replace cow's milk with taro extract (Colocasia esculenta (L.)Schott) and replacement of hydrogenated vegetable fat per meal residue taro bagasse. After carrying out pre-tests, we used a Full Factorial design - PFC (22) to determine the concentrations of these variables on technological characteristics of over run, energy and compressive strength, and to evaluate the chemical composition(moisture, ash, crude protein, total fat and total carbohydrates) as well as color, pH, acidity and water activity of the cream formulations. Also evaluated the yield, grain size, proximate and mineral composition of flour taro bagasse. In this study the yield of raw flour taro bagasse was 9,15%, similarly to other work. The moisture in the flour(4,7 g / 100 g ± 0,0) Low introduced himself, being within the required standards. It also found the presence of various minerals (potassium, calcium, copper, iron and phosphorus) in the flour, also considering that it was obtained from a residue of the extract of the rhizome taro. There was no significant difference within the ranges studied to overrun. The syrup maturation time does not significantly influence the ranges studied, however, it was found that increasing the syrup maturation time, increased in the amount 2,44 % overrun value. In the compression force, there placement of the fat base did not alter the texture of the cream formulations ,showing that the use of flour is satisfactory in ice cream. There was a reduction in the amount of 71 kcal calories in T4 formulation with the total replacement of the fat base. The lipid content in ice cream formulations, as expected, was reduced as replacing the hydrogenated vegetable fat by flour taro bagasse, experiencing a decrease in the amount of lipids, especially in T4 formulation (reduction of 13,08times less lipids). In chemical composition, lipid values presented with greater variation between samples due to be replaced by flour. Therefore it can be concluded that with the replacement of cow milk by taro extract and addition of bagasse flour as a substitute for hydrogenated vegetable fat, the ice cream had good technological characteristics, emphasizing the samples with 100 % replacement of fat. But new techniques can be studied with a view to improving bagasse drying methods, to improve their applications in food and their income. |
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