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| Registros recuperados : 57 | |
| 21. |  | FIGUEIREDO, L.; CARNEIRO, J. de O.; KOBLITZ, M. G.; BOARE, C. A.; CHAVES, A. C. S. D. Caracterização de Queijos Minas Artesanais do Serro maturados por 17 dias. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71112.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 22. | | CHAVES, A. C. S. D.; MONTEIRO, R. P.; FREITAS, S. C. de; OLIVEIRA, A. H.; TAKEITI, C. Y. Características físicas e químicas de queijo minas do Serro com diferentes períodos de maturação. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. 6 p. Food: the tree that sustains life. 280.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 24. | | SILVA, R. S. da; FREITAS, S. P.; NOGUEIRA, R. I.; CHAVES, A. C. S. D.; MELLO, L. Aproveitamento do albúmen sólido do coco verde como ingrediente para produção de sorbet. In: ONE, G. M. da C. (org.). Ciências naturais agrárias e exatas: pesquisa, tecnologia e aplicabilidade. João Pessoa, PB: IMEA, 2023. cap. 6, p. 117-133.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 29. | | DUTRA, M. E. D.; RIBEIRO, D. H. B.; CHAVES, A. C. S. D.; PAGGI, D. A.; REGUSE, L. M. Desenvolvimento e avaliação de coalhada (com e sem adição de Lactobacillus paracasei) tipo sunday com mirtilo. In: CONGRESSO LATINO AMERICANO DE MICROBIOLOGIA E HIGIENE DE ALIMENTOS, 12.; IAFP's LATIN AMERICAN SYMPOSIUM ON FOOD SAFETY; SIMPÓSIO INTERNACIONAL ABRAPA DE SEGURANÇA DE ALIMENTOS, 13.; SYMPOSIUM OF THE INTERNATIONAL COMMISSION ON FOOD MYCOLOGY, 2014, Foz do Iguaçu. Proceedings... São Paulo: Blucher, 2014. 595-596| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 32. | | CARNEIRO, J. de O.; STEPHAN, M. P.; BOARE, C. A.; KOBLITZ, M. G.; CHAVES, A. C. S. D. Perfil eletroforético de Queijo Minas Artesanal do Serro durante a maturação. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71123.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 33. | | CHAVES, A. C. S. D.; GUIMARAES, J. T.; SÁ, P. B. Z. de; PIMENTEL, T. C.; CRUZ A. G. da. Processamento de leite em pó. In: CRUZ, A. G. da (Org.); SÁ, P. B. Z. de; OLIVEIRA, C. A. F.; CORASSIN, C. H. Processamento de Leites de Consumo. Rio de Janeiro: Elsevier, 2016. Cap. 5. p. 107-134 (Lácteos, v. 2).| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 34. | | ASCHEMANN-WITZEL, J.; BIZZO, H. R.; CHAVES, A. C. S. D.; FARIA-MACHADO, A. F. de; SOARES, A. G.; FONSECA, M. J. de O.; KIDMOSE, U.; ROSENTHAL, A. Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains. Critical Reviews in Food Science and Nutrition, v. 63, n. 10, p. 1399-1351, 2023. 14 p. Early access aug. 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 35. | | STEPHAN, M. P.; CASTRO, I. M. de; CARNEIRO, J.; AZEVEDO, T. de L.; SANTOS, A. A. dos; CHAVES, A. C. S. D.; KOBLIZ, M. G. Simple scientific-molecular strategy to standardize and guarantee the safety of artisanal cheese produced in Brazil. In: WORLD CONGRESS ON FOOD SAFETY AND SECURITY, 1., 2019, Leiden. Book of abstract... Viena: Global Harmonization Initiative (GHI), 2019. p. 52. GHI. 24-28 mar. 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 36. | | SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D. South American fermented dairy-based products. In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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| 37. | | FREIRE, F. C.; ADORNO, M. A. T.; SAKAMOTO, I. K.; ANTONIASSI, R.; CHAVES, A. C. S. D.; SANTOS, K. M. O. dos; SILVIERI, K. Impact of multi-functional fermented goat milk beverage on gut microbiotain a dynamic colon model. Food Research International, v. 99, p. 315-327, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 38. | | TEIXEIRA, N. S.; ALCANTARA, M. DE; MARTINS, I. B. A.; HIDALGO CHÁVES, D. W.; ROSENTHAL, A.; CHAVES, A. C. S. D.; DELIZA, R. Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition. Food Quality and Preference, v. 108, 104881, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 39. | | NEVES, B. S. S.; SANTOS, G. S. DOS.; CHAVES, A. C. S. D.; OLIVEIRA JUNIOR, A. M. DE; NUNES, T. P. Avaliação da população de mesófilos, bactérias láticas, bolores e leveduras presentes em queijos coalho comercializados em alguns municípios de Sergipe. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015. 3137-3140| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 40. | | SOARES, D. S. C.; SANTOS, J. T. S.; LIMA, L. A. L. C.; NUNES, T. P.; CHAVES, A. C. S. D.; OLIVEIRA JR. A. M. de. Avaliação dos modelos de processos de secagem da jabuticaba in natura com o uso de indicadores de desempenho. In: CONGRESSO BRASILEIRO DE ENGENHARIA QUÍMICA, 21.; ENCONTRO BRASILEIRO SOBRE O ENSINO DE ENGENHARIA QUÍMICA, 16., 2016, Fortaleza. [Anais eletrônicos]... Fortaleza: ABEQ, 2016. 8 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 57 | |
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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. |
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. |
|
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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