Desenvolvimento de sorvete funcional simbiótico com polpa de cagaita (Eugenia dysenterica)

• Ano de defesa: 2021
• Autor(a) principal: Pfrimer, Renata Teixeira
• Orientador(a): Nicolau, Edmar Soares
• Banca de defesa: Nicolau, Edmar Soares, Fonseca, Leorges Moraes da, Lage, Moacir Evandro, Antunes, Veridiana de Carvalho, Cavicchioli, Valéria Quintana
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência Animal (EVZ)
• Departamento: Escola de Veterinária e Zootecnia - EVZ (RG)
• País: Brasil
• Palavras-chave em Português: Fruto nativo; Leitelho; Produtos inovadores; Superfoods; Sustentabilidade
• Palavras-chave em Inglês: Buttermilk; Exotic fruit; Innovative products; Superfoods; Sustainability
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::MEDICINA VETERINARIA::MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS)
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/12043

Bio-inspired technological innovation in ice cream manufacturing has driven the market for dairy products. In this way, increasing the nutritional density and approving ice cream, with the use of whey, buttermilk, inulin, probiotic and fruit from the Cerrado are viable alternative for the sector. The objective was the production and physicochemical, microbiological and sensory characterization of different ice creams, varying those due to the milk/cream ratio, whey and buttermilk defined by the Simplex Centroide Design, and subsequently added a probiotic strain of Lactobacillus acidophilus, inulin and cagaita pulp (Eugenia dysenterica). Nine ice creams were produced with whey and buttermilk contents, ranging from 5% to 15%, and milk/cream ratio from 70% to 90%, as stipulated by the Simplex Centroide Design. All formulations result within the standards defined by current legislation. Ice creams showed higher content of palmitic, oleic and stearic fatty acids. They stood out as formulations with the highest concentration of co-products for presenting the best nutritional composition, considering the high levels of protein, protein fractions, lipids and lactose. The high concentration of whey and buttermilk concentration, as well as the control formulations, totaling Lactobacillus acidophilus six, were increased with 0.5% of, being three with the addition of 20% of cagaita pulp and three without the addition of pulp. Subsequently, all formulations were increased with 5% of inulin. Physical-composition, microbiological, fatty acid profile, quantitative descriptive analysis, rheology, texture profile analysis and confocal microscopy were performed. All formulations result within the standards defined by current legislation. Available probiotic and symbiotic ice creams were categorized into standard and premium ice creams by fat content. Formulations with cagaita pulp presented higher acidity, moisture and lower melting speed and higher instrumental hardness. The ice creams exhibited equivalence in relation to the semiquantification of image pixels, accompanied by confocal microscopy analysis, with the quantification of lipids and proteins. Ice cream with the addition of pulp, presented higher intensity of yellow color and citrus aroma. All ice creams are categorized as probiotic foods and source count 8 Log10 CFU / g, being great vehicles to provide probiotic culture and all its benefits when consumed.