Desenvolvimento de sorvete funcional com redução de açúcar e gordura

• Ano de defesa: 2019
• Autor(a) principal: Faresin, Larissa da Silva
• Orientador(a): Colla, Luciane Maria
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade de Passo Fundo
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Faculdade de Agronomia e Medicina Veterinária – FAMV
• País: Brasil
• Palavras-chave em Português: Sorvetes, gelados; Alimentos funcionais; Spirulina; Gordura; Açúcar; Insulina
• Área do conhecimento CNPq: CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
• Link de acesso: http://tede.upf.br:8080/jspui/handle/tede/1815

Ice cream is a food very consumed by people of all age groups and various places in the world. However, ice creams are also associated with the intake of large amounts of fats and sugar, which can cause diseases like obesity and overweight. Due to its highly energetic formulation, it is convenient to use alternatives that promote reduction and / or substitution of fat and sugar content. The objective of this work was to develop functional ice cream formulations with reduction of fat and sugar content, added with Spirulina platensis, phycocyanin and inulin, which has the potential of emulsifying activity, texture and sugar substitute and fat, and the addition of these compounds influences the acceptability of ice creams. The characterization results of Spirulina and phycocyanin extract have demonstrated that they can be applied in ice cream because they have emulsifying activity above 45 EU and emulsion stability greater than 95%. The ice cream formulations had 50% fat reduction, 25% sugar reduction and addition of 1% Spirulina and 2% inulin. The ice cream formulations were physico-chemically characterized and submitted to the sensory evaluation of acceptability and sensory attributes through the CATA (Check All That Apply) methodology. The sensorial analysis showed that the ice cream formulations had good acceptability, presenting grades between 6 (I liked it very much) and 9 (I liked it very much). The attributes most cited by the judges in the application of the CATA methodology was the soft, creamy / soft texture and creamy appearance. The addition of Spirulina and inulin proved to be an applicable alternative and making ice cream a functional and technological product.