Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits described by the literature. The production offrozen yogurt followe...
| Autor principal: | Bacovicz, Mirela Rodrigues |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/25506 |
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| Resumo: |
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits described by the literature. The production offrozen yogurt followed Good Manufacturing Practices and the Identity and Quality Standard for this product. Five formulations of frozen yogurt were prepared in which the percentages of chia mucilage (0 to 0.20%) and emustab © (0 to 0.20%) were varied. Theamount of orapronobis powder used was 2%. The following analyzes were performed for frozen yogurt: pH, titratable acidity, color, water activity, microbiological (Coliforms at 45ºC, positive coagulase Staphylococcus and Salmonella sp.), Overrun, melting, compression strength, ashes, moisture, lipids, proteins and carbohydrates. In the physicalchemical analyzes it was found that the parameters remained similar for all formulations, with no statistical differences (p> 0.05). The elaborated product met thelevels of proteins and lipids established by the current legislation for edible ice cream. However, the levels of total solids obtained were below the limits established by the legislation, which may have been influenced by the yogurt used in the preparation of the formulations. As for melting, formulations F1 (0% chia mucilage and 0.20% emulsifier), F3 (0.10% chia mucilage and 0.10% emulsifier), F4 (0.15% chia mucilage and 0,05% emulsifier) and F5 (0.20% chia mucilage and 0% emulsifier) showed similarbehavior, with a melting time of 10 minutes. The cutting force values observed in formulations F4 and F5, where the percentage of chia mucilage used was higher. The variation in the amount of chia mucilage and emulsifier influenced the frozen yogurt formulations produced, changing the results obtained for the analysis of compression strength. The best formulation developed for frozen yogurt with the addition of chia mucilage and orapronobis powder was F5 (0% emulsifier and 0.20% chia mucilage). |
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