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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
12/03/2012 |
Data da última atualização: |
12/03/2012 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MATHIAS, T. R. dos S.; ANDRADE, K. C. S.; ROSA, C. L. da S.; SILVA, B. A.; CARVALHO, C. W. P. de. |
Afiliação: |
THIAGO ROCHA DOS SANTOS MATHIAS, UFRJ; KELITA CARLOS SILVA ANDRADE, UFRRJ; CÍNTIA LETÍCIA DA SILVA ROSA, UFRRJ; BÁRBARA AMORIM SILVA, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Avaliação reológica de iogurtes comerciais no Rio de Janeiro / BR. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE REOLOGIA, 1., 2011, Rio de Janeiro. Livro de resumos... Rio de Janeiro: Associação Brasileira de Reologia, 2011. 1 CD-ROM. p. 40. |
Idioma: |
Português |
Palavras-Chave: |
Espessantes; Reologia. |
Thesagro: |
Iogurte. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/55537/1/2011-205.pdf
|
Marc: |
LEADER 00640nam a2200181 a 4500 001 1918316 005 2012-03-12 008 2011 bl uuuu u00u1 u #d 100 1 $aMATHIAS, T. R. dos S. 245 $aAvaliação reológica de iogurtes comerciais no Rio de Janeiro / BR. 260 $aIn: CONGRESSO BRASILEIRO DE REOLOGIA, 1., 2011, Rio de Janeiro. Livro de resumos... Rio de Janeiro: Associação Brasileira de Reologia, 2011. 1 CD-ROM. p. 40.$c2011 650 $aIogurte 653 $aEspessantes 653 $aReologia 700 1 $aANDRADE, K. C. S. 700 1 $aROSA, C. L. da S. 700 1 $aSILVA, B. A. 700 1 $aCARVALHO, C. W. P. de
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/05/2023 |
Data da última atualização: |
14/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CHAVES, A. C. S. D.; TELES, A. S. C.; ROSENTHAL, A.; BRAGANÇA, I.; HIDALGO CHÁVEZ, D. W.; MESQUITA, P. |
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. |
Título: |
Impact of bacterial nanocellulose on the physical properties of a lowfat ice cream. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
Idioma: |
Inglês |
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 |
Palavras-Chave: |
Ice cream quality; Mathematical modeling; Nanocellulose. |
Thesaurus NAL: |
Low fat ice cream. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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