Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial
Food is increasingly evident in the Brazilian market, with demand for products that meet consumer demand. The development of cholesterol-free and lactose-free products with biological components is proving to be a viable alternative. Eugenia uniflora (pitanga), being a native species and with the co...
| Autor principal: | Mohr, Fabíola Bogoni Mundstock |
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| Formato: | Tese |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2019
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riut-1-44062019-09-14T06:00:49Z Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial Fermented yogurt flavored with pitanga: functional food and sensory acceptance Mohr, Fabíola Bogoni Mundstock Wagner Júnior, Américo http://lattes.cnpq.br/7301494352809698 Lucchetta, Luciano http://lattes.cnpq.br/3307326587113225 Wagner Júnior, Américo Zanela, Juliano Fabiane, Keli Cristina Casaril, Kerley Braga Pereira Bento Frata, Marcela Tostes Alimentos funcionais Alimentos Iogurte Functional foods Food Yogurt CNPQ::CIENCIAS AGRARIAS::AGRONOMIA Engenharia/Tecnologia/Gestão Food is increasingly evident in the Brazilian market, with demand for products that meet consumer demand. The development of cholesterol-free and lactose-free products with biological components is proving to be a viable alternative. Eugenia uniflora (pitanga), being a native species and with the components that constitute a relevant biological organization, is presented as a promising alternative for the development of products. In this way, the objective was to obtain fermented types of pitanga flavor, with functional activity and sensorial acceptance. In order to do so, the fruits of the pitangueira were harvested in the UTFPR-DV native fruit orchard. As fruits were processed, the pulp was frozen, part was subjected to lyophilization and part was used in the production of jelly. The fermented beverage formulations were obtained from a water-soluble soybean base (EHS), with addition of 2% lyophilized pitanga pulp and another with 10% jelly addition, in new formulations, using sucralose as a sweetener. The base formulations of bovine milk and the forms of pitanga were elaborated with the purpose of comparisons between the products. Physical and chemical proteins were inserted into their primary formulas, including pH, acidity, soluble solids, proteins, lipids, ashes, moisture, calcium and vitamin C; total antioxidant activity (AAT), flavonoid content, anthocyanins, phenolic compounds and total carotenoids were analyzed. After microbiological analysis of innocuity were carried out, so that the sensorial analysis is carried out, and the determinants are not trained as formulations, being evaluated in relation to the sensorial attributes, preference test and purchase intention. Permissions - which are all formulations of the basic basic components in which they are stored as fermented beverages within the standards in force by product characterization legislation. In relation to the bioactive compounds and functional activity, as formulations with lyophilized pulp have a higher content of the same, as compared to containing jelly. However, the added formulations of jelly showed greater acceptance among the judges, showing an index above 70%, being a milk formulation, as a preference, followed by a soy base. In this way, it is affirmed that the pitanga derivatives have characteristics that classify them as flexible, as well as, that they are considered as potential in the market, favoring the use of native fruit. Os alimentos funcionais estão evidenciados cada vez mais no mercado brasileiro, havendo procura de produtos que atendam a demanda do consumidor. O desenvolvimento de produtos isentos de colesterol e lactose, adicionados a componentes naturais com compostos bioativos, demonstra-se como uma alternativa viável. A Eugenia uniflora (pitanga), por ser uma espécie nativa e com componentes químicos que possuem atividades biológicas relevantes, apresenta-se como uma alternativa promissora para o desenvolvimento de produtos funcionais. Desta forma, objetivou-se obter fermentados tipo iogurte sabor pitanga, com atividade funcional e aceitação sensorial. Para tanto, os frutos da pitangueira foram colhidos no pomar de frutas nativas da UTFPR-DV. As frutas foram processadas, a polpa obtida foi congelada, parte foi submetida a liofilização e parte foi utilizada na produção de gel. Duas formulações de bebida fermentada foram desenvolvidas a base de extrato hidrossolúvel de soja (EHS), uma com adição de polpa de pitanga liofilizada a 2% e outra com adição de gel de pitanga a 10%, em ambas formulações, utilizou-se sucralose como adoçante. Duas formulações a base de leite bovino e as mesmas formas de pitanga foram elaboradas a fim de realizar comparações entre os produtos. Foram realizadas análises físico químicas das formulações e suas matérias primas, sendo elas, determinação do pH, acidez, sólidos solúveis, proteínas, lipídeos, cinzas, umidade, cálcio e vitamina C; análise das propriedades funcionais dos fermentados, sendo estas, determinação da atividade antioxidante total (AAT), teor de flavonoides, antocianinas, compostos fenólicos e carotenoides totais. Após aprovação pelo Comitê de Ética, análises microbiológicas de inocuidade foram realizadas, para que se procedesse com análise sensorial, sendo que 321 julgadores não treinados avaliaram as formulações, avaliando-as em relação a atributos sensoriais, teste de preferência e intenção de compra. Avaliou-se que todas as formulações desenvolvidas apresentaram componentes básicos em quantidades que enquadrem as bebidas fermentadas dentro dos padrões vigentes pela legislação de caracterização do produto. Em relação aos compostos bioativos e atividade funcional, constatou-se que as formulações com polpa liofilizada possuem maior teor dos mesmos, em relação as contendo gel. No entanto, as formulações adicionadas de gel demonstraram maior aceitabilidade dentre os julgadores, demonstrando índice acima de 70%, sendo a formulação de leite, tida como preferida, seguida pela a base de soja. Desta forma, afirma-se que os derivados de pitanga apresentam características que os classificam como funcionais, bem como, que os enquadram como potenciais no mercado, favorecendo o uso de fruta nativa. 2019-09-13T17:22:05Z 2019-09-13T17:22:05Z 2019-04-08 doctoralThesis MOHR, Fabíola Bogoni Mundstock. Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial. 2019. 120 f. Tese (Doutorado em Agronomia) – Universidade Tecnológica Federal do Paraná, Pato Branco, 2019. http://repositorio.utfpr.edu.br/jspui/handle/1/4406 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Pato Branco Brasil Programa de Pós-Graduação em Agronomia UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Alimentos funcionais Alimentos Iogurte Functional foods Food Yogurt CNPQ::CIENCIAS AGRARIAS::AGRONOMIA Engenharia/Tecnologia/Gestão |
| spellingShingle |
Alimentos funcionais Alimentos Iogurte Functional foods Food Yogurt CNPQ::CIENCIAS AGRARIAS::AGRONOMIA Engenharia/Tecnologia/Gestão Mohr, Fabíola Bogoni Mundstock Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| description |
Food is increasingly evident in the Brazilian market, with demand for products that meet consumer demand. The development of cholesterol-free and lactose-free products with biological components is proving to be a viable alternative. Eugenia uniflora (pitanga), being a native species and with the components that constitute a relevant biological organization, is presented as a promising alternative for the development of products. In this way, the objective was to obtain fermented types of pitanga flavor, with functional activity and sensorial acceptance. In order to do so, the fruits of the pitangueira were harvested in the UTFPR-DV native fruit orchard. As fruits were processed, the pulp was frozen, part was subjected to lyophilization and part was used in the production of jelly. The fermented beverage formulations were obtained from a water-soluble soybean base (EHS), with addition of 2% lyophilized pitanga pulp and another with 10% jelly addition, in new formulations, using sucralose as a sweetener. The base formulations of bovine milk and the forms of pitanga were elaborated with the purpose of comparisons between the products. Physical and chemical proteins were inserted into their primary formulas, including pH, acidity, soluble solids, proteins, lipids, ashes, moisture, calcium and vitamin C; total antioxidant activity (AAT), flavonoid content, anthocyanins, phenolic compounds and total carotenoids were analyzed. After microbiological analysis of innocuity were carried out, so that the sensorial analysis is carried out, and the determinants are not trained as formulations, being evaluated in relation to the sensorial attributes, preference test and purchase intention. Permissions - which are all formulations of the basic basic components in which they are stored as fermented beverages within the standards in force by product characterization legislation. In relation to the bioactive compounds and functional activity, as formulations with lyophilized pulp have a higher content of the same, as compared to containing jelly. However, the added formulations of jelly showed greater acceptance among the judges, showing an index above 70%, being a milk formulation, as a preference, followed by a soy base. In this way, it is affirmed that the pitanga derivatives have characteristics that classify them as flexible, as well as, that they are considered as potential in the market, favoring the use of native fruit. |
| format |
Tese |
| author |
Mohr, Fabíola Bogoni Mundstock |
| author_sort |
Mohr, Fabíola Bogoni Mundstock |
| title |
Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| title_short |
Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| title_full |
Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| title_fullStr |
Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| title_full_unstemmed |
Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| title_sort |
fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2019 |
| citation |
MOHR, Fabíola Bogoni Mundstock. Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial. 2019. 120 f. Tese (Doutorado em Agronomia) – Universidade Tecnológica Federal do Paraná, Pato Branco, 2019. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/4406 |
| _version_ |
1805318334771625984 |
| score |
10,814766 |