Desenvolvimento, caracterização e análise sensorial de formulações alimentares à base de albumina e concentrado proteico de soro de leite para crianças

• Ano de defesa: 2015
• Autor(a) principal: Marina Andrade Batista
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Análise sensorial; Proteínas do soro do leite; Saúde da criança; Albuminas; Alimento funcional; Mmanipulação de alimentos; Crianças Cuidado e higiene; Ciências da nutrição infantil; Manipulação de alimentos; Albuminas/uso terapêutico
• Link de acesso: http://hdl.handle.net/1843/BUBD-ADARNL

The development of new products, especially for children and youth, is a constant challenge in the food science and health areas. Changes in access to food, eating habits and lifestyle make this question even more critical and relevant. In Brazil and in the world, these changes culminate in the progressive increase in the prevalence of various diseases in all age groups, particularly for overweight/obesity and its comorbidities, affecting more and more children and adolescents. In this context, many studies have demonstrated the beneficial effect of the use of whey proteins on the prevention and treatment of these diseases, such as weight management, on the regulation of food intake, as well as their antioxidant, anti-inflammatory, anti-hypertension and immunomodulatory properties. Initially, this study aimed to perform a literature review on the technological and functional applications of whey proteins in food products and their effects on human health, with emphasis on child health. After exploring this subject, the research continued with the development at laboratory scale of two preparations for 7-10 years old children with the same nutritional composition, one containing whey protein concentrate (WPC) and the other albumin, as sources of high biological value proteins. Both preparations consisted of nutritionally complete chocolate beverages added of other essential nutrients for children health. Afterwards, a sensory analysis was performed with 142 adults for the optimization of the characteristics of these two products. Considering the technical impracticability of the pilot scale production of the preparation containing albumin, it was possible to complete the production on this scale only for the preparation containing WPC. After this step, the nutritional and microbiological properties of the manufactured product were evaluated as well as its chemical composition and the dietary adequacy, according to the nutritional recommendations for this age group, followed by a sensory analysis with 100 children. All data were subjected to statistical analysis, considering 5% as significance level. The literature review pointed out that the whey proteins are widely used in the food industry, but their benefits to human and child health, such as the presence and action of bioactive compounds in the body, must be elucidated. No difference was observed among the laboratory-made preparations concerning either their chemical composition on a dry basis or their overall acceptance, consumption frequency, purchase intention and sweetness (p>0.05). The physico-chemical characteristics showed to be appropriate to the particularities of each protein source. Both preparations showed better nutritional quality compared to the label of a commercial chocolate beverage. The WPC preparation produced at the pilot scale showed good acceptance among children for several of its sensory attributes, especially for the flavor, revealing a new possibility of dietetic intervention with the introduction of this high nutritional quality chocolate drink in infant meals.