Desenvolvimento de sorvete de baixa lactose com polpa de morango orgânico
Whereas many people in Brazil have malabsorption or lactose intolerance, and market failure in this group of products to consumers, the need arises for the development of dairy products with free or low lactose. Considering this was elaborated an ice cream with low-lactose organic strawberry pulp. O...
| Principais autores: | Valentim, Karina Correia, Santos, Scheila Cristiane dos |
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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/1/16678 |
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| Resumo: |
Whereas many people in Brazil have malabsorption or lactose intolerance, and market failure in this group of products to consumers, the need arises for the development of dairy products with free or low lactose. Considering this was elaborated an ice cream with low-lactose organic strawberry pulp. Opting for organic fruit was due to its high quality organic and free of chemical residues. Were developed two products, Sample 1 and 2, both with milk, low-lactose and no artificial colorings and flavors. In sample 2 was replaced by the fat part maltodextrin. The desired color and flavor attained only with the use of the fruit. In one of the samples maltodextrin was used as a partial substitute for fat, which did not alter their organoleptic characteristics. The samples were subjected to microbiological analysis, incorporation of air (overrun), melting, titratable acidity (° D), fat (%), moisture (%), hydrogen potential (pH), total soluble solids (º Brix), density, viscosity , ash (%), reducing sugars (%), Aw, color L * a * b *, optical microscopy, sensory analysis and principal component analysis (PCA). There was a low incorporation of air in the two samples since it is connected with the lactose content of the composition. In the test of melt, the ice cream with a higher speed of sample 2 was melted, since the substitution of fat resulted in less thermal stability to the product. The results obtained in optical microscopy, can confirm the increased incorporation of air in the second sample, and can observe the air bubbles in both samples. Sensory analysis showed that both samples had an index of acceptability between 75 and 85%, being accepted by sensory panelists. With the application of analysis of variance there was no significant difference at 5% probability between samples 1 and 2. Among those who tasted the samples, 63% have the habit of consuming ice cream often and 37% use it occasionally. The results obtained in bilateral paired comparison test, we observed that there was no significant difference between the preference for sample 1 compared to sample 2. With respect to purchase intention, this had a positive result by consumers over the ice cream. Given the apparent acceptance of the product and its cost analysis becomes viable production and marketing of the same. |
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