Sorvete com adição de leitelho e substituição parcial de gordura
The buttermilk is to a residue the production of butter, considered highly polluting. This study aims to develop an ice cream with the addition of buttermilk. One of the most important characteristics of buttermilk, and that makes it a great emulsifier with applications in food, is the high phosphol...
| Autor principal: | Walus, Cláudia |
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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/1/16714 |
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| Resumo: |
The buttermilk is to a residue the production of butter, considered highly polluting. This study aims to develop an ice cream with the addition of buttermilk. One of the most important characteristics of buttermilk, and that makes it a great emulsifier with applications in food, is the high phospholipid content. For the execution of this work, buttermilk was obtained from banging and malaxating of pasteurized cow's milk cream containing 45% fat, and later analyzed for pH, acidity, and color. After performing the production of added ice cream buttermilk, was physically examined (water activity, pH, melt melting, color, rheology, titratable acidity and overrun), and their results were compared to conventional ice cream. The objective is to use a residue of the production of butter, obtaining benefits for the industry and for the environment. Still aims to find alternatives to the development of new products, prepared or added residues from food industries, thus contributing to improved health of the population, with the option of healthy and environmentally correct products. The sample added buttermilk had the best results, similar to those of the control sample was the sample 1 containing 3% and 7% buttermilk fat proximity with the color analysis, pH, overrun and melt melting. Thus, the addition of the ice cream buttermilk had no direct influence on the behavior of ice, decreasing the amount of fat and maintaining the physical characteristics of the ice cream. Thus, meaning that its use in partial replacement of fat in ice cream. |
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