Elaboração de um sorvete a base de soro de leite com redução de lactose

• Autor(a) principal: Rodrigues, Vanessa de Assis
• Data de Publicação: 2012
• 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/1/16631
• topic: Sorvetes, gelados, etc; Leite como alimento; Lactose; Ice cream, ices, etc; Milk as food; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous agitation and incorporation of air, produces a creamy, smooth and pleasant taste. Considered a complete food, contains protein, sugar, vegetable and/or animal fat, vitamins, calcium, phosphorus and other essential minerals in a balanced nutrition. The whey, with its nutritional benefits and low-fat, becomes a valuable food supplement, may be offered in the form of dairy desserts, making its use more attractive to the consumer. The inability to digest lactose (sugar found in milk) makes the body to produce abdominal changes and can cause diarrhea, and may also have more severe symptoms. This study aimed to develop a cream base whey with a reduction of lactose were used where different concentrations of whey prepared in the formulation and addition of enzyme made Lactomax ® 530, so that the lactose present in the ice cream was hydrolyzed. The results obtained in laboratory tests and sensory tests of the ice cream showed the good performance of the evaluated attributes. The hydrolysis of the lactose, the result was unsatisfactory as expected, where the hydrolysis was more significant reduction of only 5.7% of lactose. In general, the ice cream developed (most accepted), through a process of improvement, as the amount of sugar and fat, and reaching a level of greater hydrolysis of lactose (using appropriate industrial equipment), becomes a highly nutritious food and palatable, as compared to standard formulations, demonstrated the highest acceptability. The ice cream base of whey with reduced lactose is a sustainable option for dairies industries, which mostly dismiss this by-product of cheese (whey) as well as for industries producing ice cream, which can offer an attractive nutrition to people who want quality of life through food.