Processamento de sorvete incorporado com farinha de casca da jabuticaba por alta press?o hidrost?tica

• Ano de defesa: 2019
• Autor(a) principal: Pinho, Gisele dos Santos de
• Orientador(a): Rosenthal, Amauri
• Banca de defesa: Machado, Mariana Teixeira da Costa, Nogueira, Regina Isabel
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: Gelado; capacidade antioxidante; antocianina; an?lise sensorial
• Palavras-chave em Inglês: Ice cream; antioxidant capacity; anthocyanin; sensory analysis
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5455

Ice cream is a dairy derivative appreciated worldwide, making it an excellent product for the addition of new ingredients including, for example, potentially functional by-products from the food industry. Jabuticaba is a fruit native to Brazil much appreciated for its sweet and pleasant taste. Its peel is rich in vitamins, minerals, phenolic compounds and anthoc yanins although it is commonly considered as waste. High pressure hydrostatic (HHP) is an innovative technology that when applied to dairy products it can improve technological characteristics of interest for the food industry and the consumer. Therefore, the objective of this work was to evaluate the influence of HHP on the processing of ice cream with the addition of jabuticaba peel flour (JPF). Two basic formulations of ice cream were made considering the addition or not of emulsifier and commercial stabilizers. To these bases it was added 5% JPF resulting into two control formulations: CAD control (with additives and without pressurization), SAD control (without additives and without pressurization); and three formulations submitted to HHP treatment submitted to them following treatments: 300 MPa CAD (with additives and with the application of 300 MPa / 20 min); 300 MPa SAD (without additive and with the application of 300 MPa / 20 min); and 400 MPa CAD (with additive and with the application of 400 MPa / 20 min). The following analyses were carried out: microbiology, proximate composition, anthocyanin quantification, antioxidant capacity, Overrun, melting test, sensorial acceptance, instrumental color and instrumental texture were performed. The incorporation of JPF in ice cream besides providing the characteristic colour also contributed to a high content of phenolic compounds (196.2 to 327.1 mg AGE / 100 g) and anthocyanins (28.67 to 31.0 mg / 100 g). The antioxidant capacity performed by ABTS method varied from 16.50 to 30.75 ?mol trolox / g and by the ORAC method from 28.16 to 45.29 ?mol trolox / g. In the Overrun test, it was observed that the ice cream produced from the mixture subjected to the treatment 400 MPa / 20 min with additives presented the highest rate of air incorporation (31%). The samples treated by HHP resulted in a slower melting than the CAD and SAD controls. Regarding the instrumental texture (shear force), a significant difference was observed between 400 MPa CAD (1.96 N) and SAD control (4.85 N), meaning that the pressurized sample was less firm. Microbiology analyzes of fecal coliforms at 35 and 45 ? C and Salmonella sp / 25 g showed that the products were processed with proper hygiene following Good Manufacturing Practices. In the sensory analysis, the global acceptance was evaluated by means of a hedonic scale of nine points and by the application of the Check-All-That-Apply questionnaire with 24 sensory attributes to describe the samples., no significant differences were observed among the five samples in overall acceptance, but significant differences (p?0.05) were observed by the Cochran test and correspondence analysis, indicating that the panelists were able to identify differences in the products? characteristics.