Estudo do efeito da adição de farinha e mucilagem de linhaça marrom como espessante de bebida láctea achocolatada

• Ano de defesa: 2019
• Autor(a) principal: Dantas, Fernanda Batista
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Linum usitassinum L; Produto lácteo; Hidrocolóides; Viscosidade
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/47060

The consumer demand for healthy products has caused a search for natural additives. Flaxseed flour and mucilage may have a comercial importance in food industry due to their functional properties improve characteristics in food products. The thickening effect of flaxseed mucilage and flour, single and combinated with comercial thickener, carboxymethylcellulose, was evaluated in the composition of chocolate whey beverage. The mucilage and flour of brown flaxseed were subjected to moisture, ash, proteins and fat analysis and their functional properties (oil and water holding capacity, emulsifying capacity and stability, solubility and swelling power) were evaluated. Six formulations of chocolate whey beverages were produced with each thickener and their combination with the comercial thickener, all the concentrations were in g/100g: CMC (0,1), ML (0,6), FL (1,0), CMCML (0,1+0,6), CMCFL (0,1+1,0) and control. The whey beverages were analysed in respect to the physical, chemical and physicochemical microbiological and sensory aspects. In addition, rheological parameters, pH, titratable acidity, color and sedimentation of the samples were evaluated every seven days during 28 days of storage. The results were submitted to statistical analysis by Analysis of variance (ANOVA), Friedman’s test or Kruskal-Wallis’ test and Post-hoc tests were used for the multiple comparisons of means. The flaxseed mucilage presented high values for the functional properties, which they were similar to carboxymethylcellulose. The flour and mucilage addition did not negatively affect moisture, ash, protein and fat content, pH and titratable acidity of chocolate whey beverages. The rheological characterization, color and sedimentation analysis showed that isolated flaxseed mucilage and carboxymethylcellulose reduced the sedimentation, while their combination (CMCML) improved the product consistency and color intensity. The sensory analysis revealed the formulations with flaxseed mucilage presented good scores in the consumer test (6.0 – 8.0) and the highest scores in the consistency and color attributes. Through the analysis performed, the chocolate whey beverages containing flaxseed mucilage have better consistency, color, sedimentation, and sensory acceptance, and may be a potential thickener of whey beverages.