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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/05/2023 |
Data da última atualização: |
11/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CHAVES, A. C. S. D.; TEIXEIRA, N. S.; HIDALGO CHÁVEZ, D. W.; ROSENTHAL, A.; DELIZA, R. |
Afiliação: |
ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; NATALI SILVA TEIXEIRA, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA. |
Título: |
Vegan ice cream made with fava bean protein: melting rate and hardness. |
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: |
Poster 157594. Eixo temático: novos processos e ingredientes. CIPCA. |
Conteúdo: |
The demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of 81.4 ± 3.25% (p ? 0.05) was achieved with the addition of 20% protein to the ice cream (low melting rate) and least relative height of 38.1 ± 3.39% (p ? 0.05) was observed when 8.5% of fava bean protein added (high melting rate). However, all formulations showed similar melting pattern, with firm and stable structure of the ice cream ball. This could be explained by the formation of a protein network with the ability of absorbing water molecules leading to a more stable structure, which results in a higher resistance to melt. The instrumental hardness (N) varied between 1.9 and 20.9 N, (p ? 0.05) upon increasing the protein content from 8.5 to 20%. In general, the increasing of protein content in the ice cream led to low melting rates and high hardness (N), these results could possibly influence negatively ice cream sensory characteristics. Therefore, the formulation containing 8.5% protein concentrate, which showed a gradual decrease in height over time and a softer texture (hardness = 1.9 N), seemed to be more appropriate for the product development, but it will be confirmed by sensory studies. The study suggests that ice cream made with concentrated protein of fava bean may be a promising alternative to vegan formulation, with desirable physical characteristics and high nutritional value. MenosThe demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of... Mostrar Tudo |
Palavras-Chave: |
Fava bean concentrate; Melting rate; VEGAN; Vegan ice cream. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03579nam a2200217 a 4500 001 2153821 005 2023-12-11 008 2023 bl uuuu u00u1 u #d 100 1 $aCHAVES, A. C. S. D. 245 $aVegan ice cream made with fava bean protein$bmelting rate and hardness.$h[electronic resource] 260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023 500 $aPoster 157594. Eixo temático: novos processos e ingredientes. CIPCA. 520 $aThe demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of 81.4 ± 3.25% (p ? 0.05) was achieved with the addition of 20% protein to the ice cream (low melting rate) and least relative height of 38.1 ± 3.39% (p ? 0.05) was observed when 8.5% of fava bean protein added (high melting rate). However, all formulations showed similar melting pattern, with firm and stable structure of the ice cream ball. This could be explained by the formation of a protein network with the ability of absorbing water molecules leading to a more stable structure, which results in a higher resistance to melt. The instrumental hardness (N) varied between 1.9 and 20.9 N, (p ? 0.05) upon increasing the protein content from 8.5 to 20%. In general, the increasing of protein content in the ice cream led to low melting rates and high hardness (N), these results could possibly influence negatively ice cream sensory characteristics. Therefore, the formulation containing 8.5% protein concentrate, which showed a gradual decrease in height over time and a softer texture (hardness = 1.9 N), seemed to be more appropriate for the product development, but it will be confirmed by sensory studies. The study suggests that ice cream made with concentrated protein of fava bean may be a promising alternative to vegan formulation, with desirable physical characteristics and high nutritional value. 653 $aFava bean concentrate 653 $aMelting rate 653 $aVEGAN 653 $aVegan ice cream 700 1 $aTEIXEIRA, N. S. 700 1 $aHIDALGO CHÁVEZ, D. W. 700 1 $aROSENTHAL, A. 700 1 $aDELIZA, R.
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Registros recuperados : 52 | |
21. | | MAFACIOLI, R.; SANTOS, A. F. dos; TESSMANN, D. J.; VIDA, J. B.; NUNES, W. M. C. Efeito de fontes de carbono nas características culturais, esporulação, crescimento micelial e agressividade de isolados de Colletotrichum gloesporioides da pupunheira. Fitopatologia Brasileira, Brasília, v. 29, p. 133, ago. 2004. Suplemento. Edição dos Resumos do XXXVII Congresso Brasileiro de Fitopatologia, realizado em Gramado em 2004.Tipo: Resumo em Anais de Congresso | Circulação/Nível: -- - -- |
Biblioteca(s): Embrapa Florestas. |
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22. | | NUNES, W. A. G. de A.; SILVA, C. P.; SILVA, A. G. Efeito de diferentes doses de esterco suíno sobre os teores de fósforo e zinco de um Latossolo Vermelho distrofico cultivado com trigo, em Mato Grosso do Sul. In: CONGRESSO BRASILEIRO DE ENGENHARIA AGRÍCOLA, 38., 2009, Juazeiro, Petrolina. Planejamento da bacia hidrográfica e o desenvolvimento da agricultura: anais Juazeiro, Petrolina: UNIVASF: Embrapa Semi-árido: CEFET: SBEA, 2009. 1 CD-ROM.Tipo: Artigo em Anais de Congresso / Nota Técnica |
Biblioteca(s): Embrapa Agropecuária Oeste. |
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23. | | NUNES, W. A. G. de A.; OLIVEIRA, A. dos S.; NEIVA, A. M. Efeito da aplicação de fertilizante orgânico sobre o crescimento de plantas de Eucalyptus urograndis. In: REUNIÃO BRASILEIRA DE FERTILIDADE DO SOLO E NUTRIÇÃO DE PLANTAS, 30.; REUNIÃO BRASILEIRA SOBRE MICORRIZAS, 14.; SIMPÓSIO BRASILEIRO DE MICROBIOLOGIA DO SOLO, 12.; REUNIÃO BRASILEIRA DE BIOLOGIA DO SOLO, 9.; SIMPÓSIO SOBRE SELÊNIO NO BRASIL, 1., 2012, Maceió. A responsabilidade socioambiental da pesquisa agrícola: anais. Viçosa: SBCS, 2012. Fertbio. Organizado por Leila Cruz da Silva, Gilson Moura Filho, Adriano Barboza Moura, Abel Washington de Albuquerque. 4 p.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Agropecuária Oeste. |
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27. | | MAFACIOLI, R.; SANTOS, A. F.; TESSMANN, D. J.; VIDA, J. B.; NUNES, W. M. C. Variabilidade patogênica de isolados de Colletotrichum gloeosporioides da pupunheira. Fitopatologia Brasileira, Brasília, v. 28, supl., p. 232-233, ago. 2003. Resumo apresentado no Congresso Brasileiro de Fitopatologia, 36, 2003.Biblioteca(s): Embrapa Florestas. |
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29. | | COSTA, A. T.; NUNES, W. M. de C.; ZANUTTO, C. A.; MÜLLER, G. W. Stability of Citrus tristeza virus protective isolates in field conditions. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 45, n. 7, p. 693-700, jul. 2010 Título em português: Estabilidade de isolados protetores contra Citrus tristeza virus em condições de campo.Biblioteca(s): Embrapa Unidades Centrais. |
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31. | | CARVALHO, S. A.; CROCE-FLIHO, J.; NUNES, W. M.; AMARAL, A. M. do; SILVA, L. F. C.; MACHADO, M. A. Avaliação da resistência ao cancro cítrico em germoplasma de citros em condições de campo. Fitopatologia Brasileira, v. 30, supl., ago., 2005.Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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32. | | CAIXETA, M. M.; SANTOS, A. F. dos; KURASHIMA, N. L.; NUNES, W. M. C.; OLIVEIRA, R. R. de. Caracterização morfológica de isolados e identificação de espécies de Phytophtora associados à gomose em citros no Estado do Paraná. Tropical Plant Pathology, v. 35, supl., S164, ago. 2010. Edição dos Resumos do Congresso Brasileiro de Fitopatologia, 43., 2010, Cuiabá.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Florestas. |
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33. | | NUNES, W. S.; LIMA, O. S.; SOUZA, E. G.; JUNGHANS, D. T.; MATOS, A. P. de; PEREIRA, M. E. C. Qualidade de frutos de abacaxi pérola em função do tamanho e estádio de maturação na colheita. In: SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA DE FRUTAS, HORTALIÇAS E FLORES, 4.; ENCONTRO NACIONAL SOBRE PROCESSAMENTO MÍNIMO DE FRUTAS E HORTALIÇAS, 7., 2013, Ribeirão Preto. Internacionalizar para não perecer: anais. Ribeirão Preto: USP-Faculdade de Ciências Farmacêuticas de Ribeirão Preto, 2013. 1 CD-ROM.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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34. | | OLIVEIRA, A. M. G.; PEREIRA, M. E. C.; NATALE, W.; NUNES, W. S.; LEDO, C. A. da S. Qualidade do Abacaxizeiro 'BRS Imperial' em função de doses de N-K. Revista Brasileira de Fruticultura, Jaboticabal - SP, v. 37, n. 2, p. 497- 506, jun. 2015.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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37. | | CAIXETA, M. P.; NUNES, W. M. de C.; SANTOS, A. F. dos; TESSMANN, D. J.; VIDA, J. B. Espécies de Phytophthora associadas à gomose em pomares de citros no Estado do Paraná, Brasil. Summa Phytopathologica, Botucatu, v. 39, n. 4, p. 242-247, 2013.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Florestas. |
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38. | | OLIVEIRA, R. R.; AGUIAR, R. L.; TESSMANN, D. J.; NUNES, W. M. C.; SANTOS, A. F. dos; VIDA, J. B. First report of leaf spot caused by Cladosporium perangustum on Syagrus oleracea in Brazil. Plant Disease, v. 98, n. 2, p. 280, 2014. Disease notes.Tipo: Nota Técnica/Nota Científica |
Biblioteca(s): Embrapa Florestas. |
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39. | | NUNES, W. de O.; BRITTO, D. P. P. de S.; ARRUDA, N. B. de; OLIVEIRA, A. B. de. Espaçamento para mandioca ( Manihot esculenta) em solos Fluminenses de baixa fertilidade. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 11, n. 12, p. 59-64, 1976. (Agronomia). Título em inglês: Study of spacing for cassava in low fertility soils.Biblioteca(s): Embrapa Unidades Centrais. |
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40. | | CAIXETA, M. P.; NUNES, W. M. C.; ZANUTO, C. A.; SANTOS, A. F. dos; TESSMANN, D. J.; VIDA, J. B. Metodologias para isolamento de Phytophthora spp. de citros. Tropical Plant Pathology, v. 33, nesp., S 306, GER-023, ago. 2008. Edição dos resumos do 41º Congresso Brasileiro de Fitopatologia.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Florestas. |
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Registros recuperados : 52 | |
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