Sobremesa de chocolate enriquecida com proteína
Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and relevance in the industry. Whey protein is commonly called Whey Protein, and is e...
| Autor principal: | Wolhmuth, Gabriela |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2022
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http://repositorio.utfpr.edu.br/jspui/handle/1/29567 |
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riut-1-295672022-09-13T06:07:26Z Sobremesa de chocolate enriquecida com proteína Chocolate-based protein-enriched dessert Wolhmuth, Gabriela Leone, Roberta de Souza Leone, Roberta de Souza Gozzo, Angela Maria Fuchs, Renata Hernandez Barros Alimentos - Avaliação sensorial Reologia Alimentos - Teor proteico Sobremesas Food - Sensory evaluation Rheology Food - Protein content Desserts CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and relevance in the industry. Whey protein is commonly called Whey Protein, and is extracted from a process of filtration and protein concentration and lactose reduction. Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids and milk solids), containing a phase rich in fat. Being it, one of the most consumed foods in the world, it is composed of flexible ingredients, making it possible to be used and prepared in different ways. Aiming at consumers' intention to consume more protein in their diet, the present work had as main objective the development of a chocolate dessert enriched with whey protein. Three formulations were developed with different concentrations of whey protein, a control formulation (0%), one with 2% and the other with 11% in relation to the total mass of the dessert. These formulations were submitted to texture analysis by the texture analyzer, where the formulation with 11% whey protein had higher values for firmness and consistency. The samples were also subjected to a sensory analysis with untrained tasters to verify the acceptability of the formulations to the consumer and the sample with 11% of whey protein obtained an acceptability of 93%, the highest score among the three formulations. The nutritional table was calculated by classifying the formulation with 11% whey protein as a food with increased protein content. The parameters evaluated indicate the potential success of the protein-enriched chocolate dessert, achieving optimal sensory and nutritional indices. O soro do leite é um coproduto da indústria de laticínios, representa a porção aquosa do leite que se separa do coágulo durante a fabricação do queijo. O soro de leite pode ser amplamente utilizado na produção de alimentos, com impacto nutricional positivo e relevância na indústria. A proteína do soro do leite é comumente chamada de Whey Protein, e é extraída a partir de um processo de filtração e concentração proteica e redução da lactose. O chocolate é o principal produto obtido a partir do cacau, definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite), contendo uma fase rica em gordura. Sendo ele, um dos alimentos mais consumidos no mundo, compõe-se por ingredientes flexíveis, fazendo-se com que possa ser utilizado e preparado de variadas formas. Visando a intenção dos consumidores em consumir maior quantidade de proteínas em sua dieta, o presente trabalho teve como objetivo principal o desenvolvimento de uma sobremesa de chocolate enriquecida com proteína de soro de leite (whey protein). Foram desenvolvidas três formulações com concentrações diferentes de whey protein, uma formulação controle (0%), uma com 2% e a outra com 11% em relação à massa total da sobremesa. Essas formulações foram submetidas a análise de textura, pelo texturômetro, onde a formulação com 11% de whey protein teve maiores valores para firmeza e consistência. As amostras também foram submetidas a uma análise sensorial com provadores não treinados para verificar a aceitabilidade das formulações perante ao consumidor e a amostra com 11% de whey protein obteve uma aceitabilidade de 93%, maior nota entre as três formulações. A tabela nutricional foi calculada classificando a formulação com 11% de whey protein como alimento com teor aumentado de proteína. Os parâmetros avaliados indicam potencial sucesso da sobremesa de chocolate enriquecida com proteína atingindo ótimos índices sensorial e nutricional. 2022-09-12T20:31:12Z 2022-09-12T20:31:12Z 2022-06-06 bachelorThesis WOLHMUTH, Gabriela. Sobremesa de chocolate enriquecida com proteína. 2022. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2022. http://repositorio.utfpr.edu.br/jspui/handle/1/29567 por openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao Brasil Departamento Acadêmico de Alimentos e Engenharia Química Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Alimentos - Avaliação sensorial Reologia Alimentos - Teor proteico Sobremesas Food - Sensory evaluation Rheology Food - Protein content Desserts CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| spellingShingle |
Alimentos - Avaliação sensorial Reologia Alimentos - Teor proteico Sobremesas Food - Sensory evaluation Rheology Food - Protein content Desserts CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Wolhmuth, Gabriela Sobremesa de chocolate enriquecida com proteína |
| description |
Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and relevance in the industry. Whey protein is commonly called Whey Protein, and is extracted from a process of filtration and protein concentration and lactose reduction. Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids and milk solids), containing a phase rich in fat. Being it, one of the most consumed foods in the world, it is composed of flexible ingredients, making it possible to be used and prepared in different ways. Aiming at consumers' intention to consume more protein in their diet, the present work had as main objective the development of a chocolate dessert enriched with whey protein. Three formulations were developed with different concentrations of whey protein, a control formulation (0%), one with 2% and the other with 11% in relation to the total mass of the dessert. These formulations were submitted to texture analysis by the texture analyzer, where the formulation with 11% whey protein had higher values for firmness and consistency. The samples were also subjected to a sensory analysis with untrained tasters to verify the acceptability of the formulations to the consumer and the sample with 11% of whey protein obtained an acceptability of 93%, the highest score among the three formulations. The nutritional table was calculated by classifying the formulation with 11% whey protein as a food with increased protein content. The parameters evaluated indicate the potential success of the protein-enriched chocolate dessert, achieving optimal sensory and nutritional indices. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Wolhmuth, Gabriela |
| author_sort |
Wolhmuth, Gabriela |
| title |
Sobremesa de chocolate enriquecida com proteína |
| title_short |
Sobremesa de chocolate enriquecida com proteína |
| title_full |
Sobremesa de chocolate enriquecida com proteína |
| title_fullStr |
Sobremesa de chocolate enriquecida com proteína |
| title_full_unstemmed |
Sobremesa de chocolate enriquecida com proteína |
| title_sort |
sobremesa de chocolate enriquecida com proteína |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2022 |
| citation |
WOLHMUTH, Gabriela. Sobremesa de chocolate enriquecida com proteína. 2022. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2022. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/29567 |
| _version_ |
1805309301096448000 |
| score |
10,814766 |