Efeitos de aditivos na cristalização de sorvetes

• Ano de defesa: 2006
• Autor(a) principal: Costa, Fabiano Freire
• Orientador(a): Resende, Jaime Vilela de
• Banca de defesa: Abreu, Luiz Ronaldo de, Silva, Paulo Henrique Fonseca da, Pinto, Sandra Maria
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Sorvete; Carragena; Cálcio; Cristais de gelo; Recristalização; Ice cream; Carrageenan; Calcium; Ice crystals; Recristallization
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2887

The present study aimed to evaluate the influence of addition of carrageenan and calcium on the process of ice recrystallization in the ice cream mass. A basic mixture was prepared and divided into two parts; to one of them, carrageenan was added to attain the proportion of 0,05 percent of the total volume. Subsequently, each one of the two parts were subdivided into three portions, making 2 groups containing 3 subgroup each. The first subgroup of each group received 1.0 g/L of calcium chloride, the second received 0.5 g/L of sodium citrate, and the last one received no additives, considered as the control treatment, making up a total of six treatments. Each on of the six portions were simultaneously whipped and frozen in an ice cream maker, Inadal (Mod. DS-3). The portions were then packed in hermetically sealed, 1-liter containers and stored at -18°C. After 30, 60 and 90 days of storage, samples from each portion were drawned, thawed and analyzed under an optic microscope (Meiji) with a cold stage system and video capture. The samples were refrozen on the microscope by the cold stage to an average temperature of -10°C, at which they were then microphotographed. In order to measure the ice crystals size Sigma Scan-Pro 5.0 image-analyzer software was utilized. The results demonstrated that the average size of the ice crystals varied according to the composition of each sample. The addition of carrageenan to the three samples did not significant impact the growth of ice crystals. However, the addition of calcium increased (p < 0.05) the average size of the ice crystals as well as the viscosity of the sample ice cream mass. These results can be explained by the interaction of the calcium with the other components present in each sample. It is reasonable to conclude that the addition of calcium directly interferes on the recrystallization process of ice in ice cream and that this phenomenon is unaffected by the addition of carrageenan.