Sobremesa láctea sem lactose e sobremesa de soja, enriquecidas com fibras e calda de morango
The development of lactose-free products meets the market with new options consumption for the lactose intolerant. Few food emulsions sold as desserts are without lactose. The intake of prebiotic fibers should be encouraged since they promote the beneficial intestinal microbiota by increasing the ab...
| Autor principal: | Marinho, Raisa |
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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/1/16725 |
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| Resumo: |
The development of lactose-free products meets the market with new options consumption for the lactose intolerant. Few food emulsions sold as desserts are without lactose. The intake of prebiotic fibers should be encouraged since they promote the beneficial intestinal microbiota by increasing the absorption of calcium and iron. The objective of this work is to develop two products for the lactose intolerant, vegetarians or people seeking healthier foods to their diet. We developed two different options of the Milky dessert with syrup popularly known as Flan: Dairy Dessert lactose added oatmeal with strawberry sauce and dessert from soybeans added oatmeal with strawberry syrup from these products were made texture analysis color and water the activity in order to have a comparison of these products. |
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