Determinação de propriedades físicas de chocolates enriquecidos com farinha de yacon

• Autor(a) principal: Oliveira, Francine Pinotti de
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Texto Completo: http://repositorio.utfpr.edu.br/jspui/handle/1/6673
• topic: Chocolate; Inulina; Compostos bioativos; Espectroscopia de infravermelho; Análise de componentes principais; Cor dos alimentos; Inulin; Bioactive compounds; Infrared spectroscopy; Principal components analysis; Color of food; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS

Chocolate is a product resulting from the dispersion of many particles, mainly solids derived of cocoa and milk, in a continuous phase consisting of cocoa butter or fat milk. The ingredients definition as well as the monitoring of processing steps is essential for the production of chocolate, whereas they are able to directly affect the properties and quality of the final product. Presently, the consumers’ pursuits for healthier foods have made the industries change their formulations. Functional foods are products that, beyond providing nutrients, they are able to check benefits to the proper functioning of the organism. The Yacon, root composed of fructooligosaccharides and inulin, is an example of food able to promote beneficial actions to the organism as assistance for the proper gastrointestinal functioning and reducing the glycemic index. For the evaluation of characteristics of a food, various methods can be performed; among them there has a determination of the texture and color. The texture profile analysis (TPA) is a method of monitoring which determines the food texture characteristics such as hardness, friability and adhesiveness. The determination of the food’s color is crucial, because the color is directly associated with the quality and condition of products. New technical analyzes have been used in the food industries, among them the near infrared is featured by having several advantages such as, for example, be a non-invasive and non-destructive method. Therefore, this study aimed to promote enrichment of chocolate milk, semisweet, white and lactose free with Yacon’s flour, analyze them using near infrared and determine its texture and color properties. Therefore, four formulations were developed for each chocolate, composed of 8, 16 and 24% of Yacon’s flour and a control containing only chocolate. As a result it was found that the addition of Yacon’s flour interfered with the chocolate physical properties according to their proportion, because of the enrichment of chocolates with 8%, caused a decrease of texture parameters, while the additions of 16% and 24% increased values relative to control. In relation to colorimetric assessment, only the white chocolate showed major changes in their original color by the addition of Yacon, however, this behavior was due to the brownish color of the flour. The use of the near infrared was efficient and able to separate samples of chocolates with higher and lower amounts of Yacon’s flour, beyond distinguishing different types of chocolate.