Elaboração de frozen yogurt com propriedades funcionais
Ano de defesa: | 2008 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/5667 |
Resumo: | The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functional properties from yogurt supplemented with prebiotic (inulin), calcium caseinate and probiotics. The lactic cultures used were the traditional and the probiotic lactic cultures in three different concentrations (0,5%, 1,0% e 1,5%). The elaboration process of the frozen occurred from the development of the yogurt, in concentrations already mentioned, observing the pH values and, later, through the processes of homogenization of the ingredients, mixing in low temperature (ice cream maker), packing and freezing of the product at a temperature of -22ºC. The carried out physicochemical analyses were for pH, acidity expressed as lactic acid, lactose level, ash level, protein level, fat level and overrun; the microbiological analysis, in a 35-day period of storage and in 7-day intervals, to evaluate the feasibility of the traditional species lactic cultures Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus and, probiotics Lactobacillus acidophilus e Bifidobacterium sp. Microbiological analyses of the traditional lactic cultures and liofilized probiotics were carried out for the certification of the number of microorganisms, respectively. Sensorial analysis was carried out in three alternate days, with two days in the UNIFRA (Franciscan University of Santa Maria, RS) Technical and Dietetic Laboratory and the third day in the UFSM (Federal University of Santa Maria, RS) Sensorial Analysis Laboratory with the analyzed features being: color, flavor, smell, consistency and total quality using a structured hedonic scale with 9 scores. The intention of buying the product and its preference were evaluated in this research making 105 non-trained tasters. The experimental data generated through the sensorial analysis results were submitted to variance analysis (ANOVA) and the differences of the means compared through the Tukey. Concentrations of 1.0% and 1.5% of traditional cultures and probiotic had no significant difference in relation to sensory analysis developed. To order the test was used in preference to the table and Newell MacFarlane where the formulation of 0.5% of crops and traditional probiotic milk obtained the lower acceptability. |
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2012-11-202012-11-202008-02-29CORTE, Fabiane Fagundes Dalla. Elaboration of frozen yogurt with fucntional properties. 2008. 100 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008.http://repositorio.ufsm.br/handle/1/5667The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functional properties from yogurt supplemented with prebiotic (inulin), calcium caseinate and probiotics. The lactic cultures used were the traditional and the probiotic lactic cultures in three different concentrations (0,5%, 1,0% e 1,5%). The elaboration process of the frozen occurred from the development of the yogurt, in concentrations already mentioned, observing the pH values and, later, through the processes of homogenization of the ingredients, mixing in low temperature (ice cream maker), packing and freezing of the product at a temperature of -22ºC. The carried out physicochemical analyses were for pH, acidity expressed as lactic acid, lactose level, ash level, protein level, fat level and overrun; the microbiological analysis, in a 35-day period of storage and in 7-day intervals, to evaluate the feasibility of the traditional species lactic cultures Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus and, probiotics Lactobacillus acidophilus e Bifidobacterium sp. Microbiological analyses of the traditional lactic cultures and liofilized probiotics were carried out for the certification of the number of microorganisms, respectively. Sensorial analysis was carried out in three alternate days, with two days in the UNIFRA (Franciscan University of Santa Maria, RS) Technical and Dietetic Laboratory and the third day in the UFSM (Federal University of Santa Maria, RS) Sensorial Analysis Laboratory with the analyzed features being: color, flavor, smell, consistency and total quality using a structured hedonic scale with 9 scores. The intention of buying the product and its preference were evaluated in this research making 105 non-trained tasters. The experimental data generated through the sensorial analysis results were submitted to variance analysis (ANOVA) and the differences of the means compared through the Tukey. Concentrations of 1.0% and 1.5% of traditional cultures and probiotic had no significant difference in relation to sensory analysis developed. To order the test was used in preference to the table and Newell MacFarlane where the formulation of 0.5% of crops and traditional probiotic milk obtained the lower acceptability.A busca na melhoria da qualidade de vida da população vem despertando o interesse na indústria alimentícia em desenvolver produtos com características funcionais, proporcionando alimentos integrais, fortificados, enriquecidos ou melhorados, causando efeitos potencialmente benéficos à saúde nos aspectos preventivos e terapêuticos. Este trabalho teve como objetivo elaborar um frozen yogurt com propriedades funcionais a partir de iogurtes suplementados com prebiótico (inulina), caseinato de cálcio e probióticos. As culturas lácticas utilizadas foram as tradicionais e as culturas lácticas probióticas em três diferentes concentrações (0,5%, 1,0% e 1,5%). O frozen foi elaborado a partir do desenvolvimento do iogurte, nas concentrações já descritas, observando os valores de pH e, posteriormente, a realização dos processos de homogeneização dos ingredientes, batimento em baixa temperatura (sorveteira), envase e congelamento do produto a temperatura de -22ºC. As análises físico-químicas realizadas foram de pH, acidez expressa em ácido láctico, teor de lactose, teor de cinzas, teor de proteína, teor de gordura e overrun; a análise microbiológica, num período de 35 dias de armazenamento e em intervalos de sete dias, para avaliar a viabilidade das culturas lácticas das espécies tradicionais Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus e, probióticas Lactobacillus acidophilus e Bifidobacterium sp. Foi realizada a análise microbiológica das culturas lácteas tradicionais e probióticas liofilizadas para certificação do número de microrganismos respectivamente. A análise sensorial foi realizada em três dias alternados sendo analisados os atributos cor, sabor, aroma, consistência e qualidade global utilizando uma escala hedônica estruturada de nove pontos. Avaliou-se nesta pesquisa a intenção de compra do produto e sua preferência, totalizando 105 provadores não treinados. Os dados experimentais gerados pelos resultados da análise sensorial foram submetidos à análise de variância (ANOVA) e as diferenças das médias comparadas através do teste de Tukey. As concentrações de 1,0% e 1,5% de culturas tradicionais e probióticas não tiveram diferença significativa em relação à análise sensorial desenvolvida. Para o teste de ordenação de preferência foi utilizada a tabela de Newell e MacFarlane onde a formulação de 0,5% de culturas lácteas tradicionais e probióticas obteve a menor aceitabilidade.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosFrozenDesenvolvimentoProbióticoIogurteFrozenDevelopmentProbioticYogurtCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSElaboração de frozen yogurt com propriedades funcionaisElaboration of frozen yogurt with fucntional propertiesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Jong, Erna Vogt dehttp://lattes.cnpq.br/4560916164491538Hecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817http://lattes.cnpq.br/8003012040290955Corte, Fabiane Fagundes Dalla5007000000064005003005003006698fb34-e594-4cf4-a9c3-f688b9a456c3831eb17b-57ed-4189-80bd-5ef6e41588fff5d63cb0-c22c-4bc9-926e-578b23e6b707e1576aa8-32a5-48af-8ba7-e930825075d9info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALCORTE, FABIANE FAGUNDES DALLA.pdfapplication/pdf2635063http://repositorio.ufsm.br/bitstream/1/5667/1/CORTE%2c%20FABIANE%20FAGUNDES%20DALLA.pdf1c5d9f35fe578eda74dc52b64fef80c2MD51TEXTCORTE, FABIANE FAGUNDES DALLA.pdf.txtCORTE, FABIANE FAGUNDES DALLA.pdf.txtExtracted texttext/plain145366http://repositorio.ufsm.br/bitstream/1/5667/2/CORTE%2c%20FABIANE%20FAGUNDES%20DALLA.pdf.txt87365a5aa3252433dd5b6bd1cc63174aMD52THUMBNAILCORTE, FABIANE FAGUNDES DALLA.pdf.jpgCORTE, FABIANE FAGUNDES DALLA.pdf.jpgIM Thumbnailimage/jpeg4862http://repositorio.ufsm.br/bitstream/1/5667/3/CORTE%2c%20FABIANE%20FAGUNDES%20DALLA.pdf.jpg2c8796d64a7918f55fa3f0e68429e158MD531/56672022-01-13 11:30:26.108oai:repositorio.ufsm.br:1/5667Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-01-13T14:30:26Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Elaboração de frozen yogurt com propriedades funcionais |
dc.title.alternative.eng.fl_str_mv |
Elaboration of frozen yogurt with fucntional properties |
title |
Elaboração de frozen yogurt com propriedades funcionais |
spellingShingle |
Elaboração de frozen yogurt com propriedades funcionais Corte, Fabiane Fagundes Dalla Frozen Desenvolvimento Probiótico Iogurte Frozen Development Probiotic Yogurt CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração de frozen yogurt com propriedades funcionais |
title_full |
Elaboração de frozen yogurt com propriedades funcionais |
title_fullStr |
Elaboração de frozen yogurt com propriedades funcionais |
title_full_unstemmed |
Elaboração de frozen yogurt com propriedades funcionais |
title_sort |
Elaboração de frozen yogurt com propriedades funcionais |
author |
Corte, Fabiane Fagundes Dalla |
author_facet |
Corte, Fabiane Fagundes Dalla |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Jong, Erna Vogt de |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4560916164491538 |
dc.contributor.referee2.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8003012040290955 |
dc.contributor.author.fl_str_mv |
Corte, Fabiane Fagundes Dalla |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Jong, Erna Vogt de Hecktheuer, Luisa Helena Rychecki |
dc.subject.por.fl_str_mv |
Frozen Desenvolvimento Probiótico Iogurte |
topic |
Frozen Desenvolvimento Probiótico Iogurte Frozen Development Probiotic Yogurt CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Frozen Development Probiotic Yogurt |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functional properties from yogurt supplemented with prebiotic (inulin), calcium caseinate and probiotics. The lactic cultures used were the traditional and the probiotic lactic cultures in three different concentrations (0,5%, 1,0% e 1,5%). The elaboration process of the frozen occurred from the development of the yogurt, in concentrations already mentioned, observing the pH values and, later, through the processes of homogenization of the ingredients, mixing in low temperature (ice cream maker), packing and freezing of the product at a temperature of -22ºC. The carried out physicochemical analyses were for pH, acidity expressed as lactic acid, lactose level, ash level, protein level, fat level and overrun; the microbiological analysis, in a 35-day period of storage and in 7-day intervals, to evaluate the feasibility of the traditional species lactic cultures Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus and, probiotics Lactobacillus acidophilus e Bifidobacterium sp. Microbiological analyses of the traditional lactic cultures and liofilized probiotics were carried out for the certification of the number of microorganisms, respectively. Sensorial analysis was carried out in three alternate days, with two days in the UNIFRA (Franciscan University of Santa Maria, RS) Technical and Dietetic Laboratory and the third day in the UFSM (Federal University of Santa Maria, RS) Sensorial Analysis Laboratory with the analyzed features being: color, flavor, smell, consistency and total quality using a structured hedonic scale with 9 scores. The intention of buying the product and its preference were evaluated in this research making 105 non-trained tasters. The experimental data generated through the sensorial analysis results were submitted to variance analysis (ANOVA) and the differences of the means compared through the Tukey. Concentrations of 1.0% and 1.5% of traditional cultures and probiotic had no significant difference in relation to sensory analysis developed. To order the test was used in preference to the table and Newell MacFarlane where the formulation of 0.5% of crops and traditional probiotic milk obtained the lower acceptability. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-02-29 |
dc.date.accessioned.fl_str_mv |
2012-11-20 |
dc.date.available.fl_str_mv |
2012-11-20 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CORTE, Fabiane Fagundes Dalla. Elaboration of frozen yogurt with fucntional properties. 2008. 100 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5667 |
identifier_str_mv |
CORTE, Fabiane Fagundes Dalla. Elaboration of frozen yogurt with fucntional properties. 2008. 100 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
url |
http://repositorio.ufsm.br/handle/1/5667 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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