03224nam a2200229 a 450000100080000000500110000800800410001910000240006024501110008426001310019550000710032652024090039765000220280665300220282865300260285065300180287670000200289470000180291470000180293270000270295070000170297721538222023-12-14       2023    bl uuuu     u00u1 u    #d1 aCHAVES, A. C. S. D.  aImpact of bacterial nanocellulose on the physical properties of a lowfat ice cream.h[electronic resource]  aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoác2023  aOral 157624. Eixo temático Novos processos e ingredientes. CIPCA.  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 &gt 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.  aLow fat ice cream  aIce cream quality  aMathematical modeling  aNanocellulose1 aTELES, A. S. C.1 aROSENTHAL, A.1 aBRAGANÇA, I.1 aHIDALGO CHÁVEZ, D. W.1 aMESQUITA, P.