Análises físico-químicas em formulações de sorvetes com substituição total e parcial de sacarose pela combinação de edulcorante ciclamato:sacarina
One of the most recent trends of the market is the high search and concern for healthier foods. The ice cream, for being highly democratic and appreciated by every ages, becomes a great food for the research of reduction and replacement of the sucrose to sweetener. This article aims to evaluate ice...
| Autor principal: | Magalhães, Larissa Pinheiro |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29565 |
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| Resumo: |
One of the most recent trends of the market is the high search and concern for healthier foods. The ice cream, for being highly democratic and appreciated by every ages, becomes a great food for the research of reduction and replacement of the sucrose to sweetener. This article aims to evaluate ice cream formulations with a partial and total replacement of saccharin by the combination of sweetener with the 1:1 rate of cyclamate:saccharin. The necessity of evaluation of change of the formulation of ice creams was proposed by the lack of products that do not contemplate the target audience as diabetics, people with food restriction and obesity. Three formulations were produced with partial and total replacement of sucrose by cyclamate:saccharin, being F1 100% sucrose, F2 50% cyclamate:saccharin and F3 100% cyclamate:saccharin. The formulations were followed by standard methodology for soft ice creams. The obtained results for the pH analysis were 7,15 (F1), 7,13 (F2) and 7,10 (F3). The acid levels did not show significant diferences to the 5% level, being 0,39 (F1), 0,43 (F2) and 0,42 (F3). The soluble solids varied from 31 to 33 ºBrix. The overrun results showed that the best formulation considered was F3, due the 62,73 result, so, presenting an ice cream with high air incorporation, lightness and softness. It was noticed that the melting rate was higher on which the overrun levels were also high. In relation to texture, there was not a significant difference to firmness, cohesiveness and viscosity index, although, it showed significant different to consistency. As the obtained results, it was conclude that is advantageous and viable the replacement of the sucrose by the cyclamate:saccharin combination, keeping unchanged the physico-chemical characteristics and highlighting the income characteristics of the syrup by the overrun and the texture consistency. Furthermore, it shows a low cost for production, being accessible to large, medium and small ice cream producers. |
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