CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO

• Ano de defesa: 2008
• Autor(a) principal: SANTOS, Grazielle Gebrim
• Orientador(a): SILVA, Mara Reis
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciencias Agrárias - Agronomia
• País: BR
• Palavras-chave em Português: mangaba; sorvete; análises físicas e químicas; substitutos de gordura e sacarose; 1.Mangaba - Sorvete - Características físicas-químicas 2.Frutos - cerrado
• Palavras-chave em Inglês: mangaba; ice cream; physico-chemical analysis; sugar and fat replacers
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1449

Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of mangaba ice cream was evaluated, as well as its microbiological quality and acceptability. Four test formulas were elaborated: with partial replacement of sugar and total replacement of shortening for Selecta Light (SL), with total replacement of shortening for Dairy-Lo (DL), with total replacement of shortening for Litesse and sugar for Lactitol and sucralose (LLS), and with total replacement of shortening for Dairy-Lo and sugar for Lactitol and sucralose (DLS). Mangaba pulp and ice cream formulas accepted in the sensory test were subjected to chemical, physical and microbiological analyses. Mangaba pulp had a high moisture content (82.65%) and of titratable acidity (16.40%). All ice cream formulas were accepted by the sensory test and the highest mean (7.58) was obtained with the SL formula in the global acceptance, which significantly differed from the control. Moisture and total solids content differed significantly. SL protein concentration was similar to control, but significantly different from formulas DL and DLS. The largest reduction in the total energetic value (50%) was observed in the formulas prepared with Litesse, Lactitol, and Sucralose. Replacement of shortening, sugar or both resulted in overrun decrease and also affected viscosity. The highest melting rate was observed in formulas containing Dairy-Lo, Lactitol, and Sucralose. All formulas had a good level of appearance and global acceptance. Microbiological standards of mangaba pulp and ice cream formulas are in agreement with Brazilian legislation requirements. Mangaba ice cream with low energetic value, elaborated with Selecta Light or with a combination of Litesse, Lactitol, and Sucralose obtained the best quality characteristics.