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| 5. |  | AZEVEDO, C. S. DE; RIBEIRO, D. H. B.; CHAVES, A. C. S. D. Ocorrência de leite instável não ácido (LINA) na região da Grande Florianópolis, SC. 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. 130-135 Título em inglês: Occurrence of LINA milk (milk unstable and not acid) in Florianópois region, SC.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | BARTNIKOWSKY, S.; PELEGRINI, J.; OLIVO, I.; RIBEIRO, D. H. B.; CHAVES, A. C. S. D. Desenvolvimento e caracterização de iogurte concentrado simbiótico de jabuticaba com farinha de casca de jabuticaba (Myrciaria cauliflora). In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | CHAVES, A. C. S. D.; TEIXEIRA, N. S.; HIDALGO CHÁVEZ, D. W.; ROSENTHAL, A.; DELIZA, R. Vegan ice cream made with fava bean protein: melting rate and hardness. In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. Poster 157594. Eixo temático: novos processos e ingredientes. CIPCA.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | 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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| 17. | | 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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| 19. | | ZIN, I. M.; SANTOS, K. M. O. dos; NUNES, T. P.; CRUZ, A. G. da; CHAVES, A. C. S. D. Characterization of the jabuticaba residue dehydrated and lyophilizated. In: CONGRESSO LUSO-BRASILEIRO DE HORTICULTURA, 1., 2018, Lisboa. Lisboa: Associação Portuguesa de Horticultura, mar. 2018. p. 124-131. (Actas Portuguesas de Horitcultura, 29). Suporte eletrônico. ISBN: 978-972-8936-28-0. I CLBHort. Editores Paulo César Tavares de Melo, António Calado. 1-4 nov. 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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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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