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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/05/2023 |
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Data da última atualização: |
14/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CHAVES, A. C. S. D.; TELES, A. S. C.; ROSENTHAL, A.; BRAGANÇA, I.; HIDALGO CHÁVEZ, D. W.; MESQUITA, P. |
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Afiliação: |
ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; ALINE SOARES CASCAES TELES, INT; AMAURI ROSENTHAL, CTAA; ISABELLE BRAGANÇA, Centro Universitário Estadual da Zona Oeste; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; PEDRO MESQUITA, Centro Universitário Estadual da Zona Oeste. |
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Título: |
Impact of bacterial nanocellulose on the physical properties of a lowfat ice cream. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Oral 157624. Eixo temático Novos processos e ingredientes. CIPCA. |
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Conteúdo: |
Ice cream is one of the most consumed foods all over the world, it is widely appreciated, and in general, it has high amount of fat and sugars. Diets with high fat intakes have been related to different diseases such as high blood cholesterol levels, obesity, and diabetes and heart problems. Therefore many researches are directed to reduce the fat content of food products. One of the main trends in ice cream production is the reduction of fat content to guarantee greater healthiness. However, the fat has a vital role on the flavor (the richness), structure, texture and it is associated with its resistance to melting. In this sense, the biopolymer bacterial nanocellulose (BNC) has an excellent potential for partial fat replacement in ice cream due to the network formed with a high water retention that causes the mouthfeel of fat. The BNC has physical and chemical interactions which results in high water holding capacity and in the stabilization of emulsions (oil in water). Given the above, the objective of the present study was to evaluate the effect of replacing fat by BNC on the melting rate and in the overrun. To evaluate melting resistance, a new mathematical model was proposed to analyze the effect of BNC on ice cream properties. Different concentrations of BNC (0.05 ? 0.5%) were used to replace fat (0 - 10%) using a 22 factorial experimental design with a central point. Subsequent, the optimization by desirability function was used to maximize the overrun and minimize the time to reach the maximum melt rate (X0), it results in a formulation with 8% fat and 0.5% BNC. The mathematical model proposed to evaluate the melting resistance presented a high fit (R2 > 0.97) and was efficient in elucidating important parameters not commonly evaluated in the literature, such as the time required to reach the maximum melting rate (X0) and the time needed to reach 10, 20 or 30% melting, for example. Regarding to the experimental design, was possible to notice that the higher concentrations of BNC improved the overrun, but did not have the same effect on melting rate. In the optimal region, the ice cream showed around two times greater overrun, but without a significant increase in melt resistance. These results can contribute both, to the evaluation of new parameters during ice cream melting and to the development of new ice cream formulations with reduced fat content. MenosIce cream is one of the most consumed foods all over the world, it is widely appreciated, and in general, it has high amount of fat and sugars. Diets with high fat intakes have been related to different diseases such as high blood cholesterol levels, obesity, and diabetes and heart problems. Therefore many researches are directed to reduce the fat content of food products. One of the main trends in ice cream production is the reduction of fat content to guarantee greater healthiness. However, the fat has a vital role on the flavor (the richness), structure, texture and it is associated with its resistance to melting. In this sense, the biopolymer bacterial nanocellulose (BNC) has an excellent potential for partial fat replacement in ice cream due to the network formed with a high water retention that causes the mouthfeel of fat. The BNC has physical and chemical interactions which results in high water holding capacity and in the stabilization of emulsions (oil in water). Given the above, the objective of the present study was to evaluate the effect of replacing fat by BNC on the melting rate and in the overrun. To evaluate melting resistance, a new mathematical model was proposed to analyze the effect of BNC on ice cream properties. Different concentrations of BNC (0.05 ? 0.5%) were used to replace fat (0 - 10%) using a 22 factorial experimental design with a central point. Subsequent, the optimization by desirability function was used to maximize the overrun and minimize t... Mostrar Tudo |
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Palavras-Chave: |
Ice cream quality; Mathematical modeling; Nanocellulose. |
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Thesaurus Nal: |
Low fat ice cream. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03224nam a2200229 a 4500
001 2153822
005 2023-12-14
008 2023 bl uuuu u00u1 u #d
100 1 $aCHAVES, A. C. S. D.
245 $aImpact of bacterial nanocellulose on the physical properties of a lowfat ice cream.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aOral 157624. Eixo temático Novos processos e ingredientes. CIPCA.
520 $aIce cream is one of the most consumed foods all over the world, it is widely appreciated, and in general, it has high amount of fat and sugars. Diets with high fat intakes have been related to different diseases such as high blood cholesterol levels, obesity, and diabetes and heart problems. Therefore many researches are directed to reduce the fat content of food products. One of the main trends in ice cream production is the reduction of fat content to guarantee greater healthiness. However, the fat has a vital role on the flavor (the richness), structure, texture and it is associated with its resistance to melting. In this sense, the biopolymer bacterial nanocellulose (BNC) has an excellent potential for partial fat replacement in ice cream due to the network formed with a high water retention that causes the mouthfeel of fat. The BNC has physical and chemical interactions which results in high water holding capacity and in the stabilization of emulsions (oil in water). Given the above, the objective of the present study was to evaluate the effect of replacing fat by BNC on the melting rate and in the overrun. To evaluate melting resistance, a new mathematical model was proposed to analyze the effect of BNC on ice cream properties. Different concentrations of BNC (0.05 ? 0.5%) were used to replace fat (0 - 10%) using a 22 factorial experimental design with a central point. Subsequent, the optimization by desirability function was used to maximize the overrun and minimize the time to reach the maximum melt rate (X0), it results in a formulation with 8% fat and 0.5% BNC. The mathematical model proposed to evaluate the melting resistance presented a high fit (R2 > 0.97) and was efficient in elucidating important parameters not commonly evaluated in the literature, such as the time required to reach the maximum melting rate (X0) and the time needed to reach 10, 20 or 30% melting, for example. Regarding to the experimental design, was possible to notice that the higher concentrations of BNC improved the overrun, but did not have the same effect on melting rate. In the optimal region, the ice cream showed around two times greater overrun, but without a significant increase in melt resistance. These results can contribute both, to the evaluation of new parameters during ice cream melting and to the development of new ice cream formulations with reduced fat content.
650 $aLow fat ice cream
653 $aIce cream quality
653 $aMathematical modeling
653 $aNanocellulose
700 1 $aTELES, A. S. C.
700 1 $aROSENTHAL, A.
700 1 $aBRAGANÇA, I.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aMESQUITA, P.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
22/01/2003 |
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Data da última atualização: |
21/11/2018 |
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Autoria: |
MANN, E. N.; RESENDE, P. M. de; MANN, R. S.; CARVALHO, J. G. de; PINHO, E. V. de R. V. |
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Afiliação: |
Eliseu Norberto Mann, Universidade Federal de Sergipe/Departamento de Agronomia; Pedro Milanez de Resende, Universidade Federal de Lavras - Ufla/Departamento de Agricultura; Renata Silva Mann, Universidade Federal de Sergipe/Departamento de Agronomia; Janice Guedes de Carvalho, Universidade Federal de Lavras - Ufla/Departamento de Ciências do Solo; Édila Vilela de Resende Von Pinho, Universidade Federal de Lavras - Ufla/Departamento de Agricultura. |
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Título: |
Efeito da aplicação de manganês no rendimento e na qualidade de sementes de soja. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 37, n. 12, p. 1757-1764, dez. 2002 |
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Idioma: |
Português |
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Notas: |
Título em inglês: Effect of manganese application on yield and seed quality of soybean. |
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Conteúdo: |
O desequilíbrio nutricional, principalmente dos micronutrientes, tem sido um dos fatores para perdas na produção de sementes. Esses nutrientes desempenham papel em rotas bioquímicas que garantem a formação de lipídeos, proteínas e ainda contribuem na estruturação das membranas celulares. O objetivo deste trabalho foi avaliar a influência da aplicação de Mn na folha e no solo, sobre o rendimento e a qualidade de sementes de soja, cultivares Conquista e Garimpo. A qualidade das sementes foi avaliada por meio de testes de germinação, envelhecimento artificial, condutividade elétrica, índice de velocidade de emergência e pela determinação dos teores de proteína e óleo. Verificaram-se aumentos na produtividade, na germinação, no vigor e nos teores de proteína e óleo das sementes e no teor de Mn na planta, nas duas formas de aplicação do Mn, com maior grau de eficiência da aplicação na folha. |
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Palavras-Chave: |
aplicação foliar; foliar spray; productivity; seed vigor; vigor da semente. |
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Thesagro: |
Glycine Max; Produtividade; Solo. |
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Thesaurus NAL: |
soil. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/24133/1/1757.pdf
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Marc: |
LEADER 01817naa a2200289 a 4500
001 1108857
005 2018-11-21
008 2002 bl uuuu u00u1 u #d
100 1 $aMANN, E. N.
245 $aEfeito da aplicação de manganês no rendimento e na qualidade de sementes de soja.
260 $c2002
500 $aTítulo em inglês: Effect of manganese application on yield and seed quality of soybean.
520 $aO desequilíbrio nutricional, principalmente dos micronutrientes, tem sido um dos fatores para perdas na produção de sementes. Esses nutrientes desempenham papel em rotas bioquímicas que garantem a formação de lipídeos, proteínas e ainda contribuem na estruturação das membranas celulares. O objetivo deste trabalho foi avaliar a influência da aplicação de Mn na folha e no solo, sobre o rendimento e a qualidade de sementes de soja, cultivares Conquista e Garimpo. A qualidade das sementes foi avaliada por meio de testes de germinação, envelhecimento artificial, condutividade elétrica, índice de velocidade de emergência e pela determinação dos teores de proteína e óleo. Verificaram-se aumentos na produtividade, na germinação, no vigor e nos teores de proteína e óleo das sementes e no teor de Mn na planta, nas duas formas de aplicação do Mn, com maior grau de eficiência da aplicação na folha.
650 $asoil
650 $aGlycine Max
650 $aProdutividade
650 $aSolo
653 $aaplicação foliar
653 $afoliar spray
653 $aproductivity
653 $aseed vigor
653 $avigor da semente
700 1 $aRESENDE, P. M. de
700 1 $aMANN, R. S.
700 1 $aCARVALHO, J. G. de
700 1 $aPINHO, E. V. de R. V.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 37, n. 12, p. 1757-1764, dez. 2002
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