Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/4914 |
Resumo: | The effect of soy protein addition and partial and total fat replacement by inulin on physic, chemical, rheological and sensory properties of creamy ricotta was evaluated. Control sample and mixed creamy ricotta (with soy protein) with addition or not of inulin and with addition or not of cream were manufactured and abovementioned properties were contrasted. Samples without cream had fat content about 2,6 % and samples with cream had fat content between 9 and 12 %. Soy proteins increased yield, color intensity, firmness, consistency, syneresis and taste sensorial acceptation of creamy ricotta. Total fat replacement by inulin (3 %), decreased color luminosity and intensity, and all sensory attributes analyzed and increased syneresis, adhesiveness, consistency and firmness of creamy ricottas. Total fat replacement by inulin (6 %), decreased color luminosity and intensity, and increased work of adhesion and adhesiveness of creamy ricotta. Partial fat replacement by inulin (3 and 6 %) did not affect on color luminosity, intensity and hue, nor on firmness, consistency, adhesiveness, work of adhesion, however increased syneresis of creamy ricotta. Soy proteins addition and total and partial fat replacement by inulin did not affect substantially on rheological behavior at linear viscoelastic region among samples of creamy ricottas. Spreadability sensory acceptance was inversely related with adhesiveness and work of adhesion while sensorial consistency was directly related with instrumental consistency and firmness. All samples presented rheological behavior as weak gel, as observed from mechanical spectra. Both at room temperature (30 °C) and in cold temperature (10 °C) samples showed microstructural stability and it was noted tendency to increase elastic behavior over time. Partial fat replacement by inulin (3 %) was the most indicated formulation, because this sample showed good properties, besides soy proteins and low fat content, promising a great nutritional appeal. |
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Takeuchi, Katiuchia Pereirahttp://lattes.cnpq.br/1724899631394370Torres, Maria Célia Lopeshttp://lattes.cnpq.br/2328345152247024Naves, Maria Margareth VelosoHernandes, ThaísTakeuchi, Katiuchia Pereirahttp://lattes.cnpq.br/9243272406686089Capra, Taís Cristina2015-11-19T11:20:00Z2014-06-16CAPRA, T. C. Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014.http://repositorio.bc.ufg.br/tede/handle/tede/4914The effect of soy protein addition and partial and total fat replacement by inulin on physic, chemical, rheological and sensory properties of creamy ricotta was evaluated. Control sample and mixed creamy ricotta (with soy protein) with addition or not of inulin and with addition or not of cream were manufactured and abovementioned properties were contrasted. Samples without cream had fat content about 2,6 % and samples with cream had fat content between 9 and 12 %. Soy proteins increased yield, color intensity, firmness, consistency, syneresis and taste sensorial acceptation of creamy ricotta. Total fat replacement by inulin (3 %), decreased color luminosity and intensity, and all sensory attributes analyzed and increased syneresis, adhesiveness, consistency and firmness of creamy ricottas. Total fat replacement by inulin (6 %), decreased color luminosity and intensity, and increased work of adhesion and adhesiveness of creamy ricotta. Partial fat replacement by inulin (3 and 6 %) did not affect on color luminosity, intensity and hue, nor on firmness, consistency, adhesiveness, work of adhesion, however increased syneresis of creamy ricotta. Soy proteins addition and total and partial fat replacement by inulin did not affect substantially on rheological behavior at linear viscoelastic region among samples of creamy ricottas. Spreadability sensory acceptance was inversely related with adhesiveness and work of adhesion while sensorial consistency was directly related with instrumental consistency and firmness. All samples presented rheological behavior as weak gel, as observed from mechanical spectra. Both at room temperature (30 °C) and in cold temperature (10 °C) samples showed microstructural stability and it was noted tendency to increase elastic behavior over time. Partial fat replacement by inulin (3 %) was the most indicated formulation, because this sample showed good properties, besides soy proteins and low fat content, promising a great nutritional appeal.O efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina nas propriedades físicas, químicas, reológicas e sensoriais de ricota cremosa foram avaliados. Ricotas cremosas padrão e ricotas cremosas mistas (adicionadas de proteínas de soja), com e sem inulina em solução e com e sem creme de leite foram elaboradas e as propriedades supracitadas foram comparadas. O teor de lipídeos das amostras sem creme de leite foi ~2,6 % e o das amostras com creme de leite ficou entre 9 e 12 %. As proteínas da soja aumentaram rendimento, intensidade da cor, firmeza, consistência, sinerese e aceitação sensorial de sabor das ricotas cremosas. A substituição total de creme de leite por inulina em 3 %, reduziu luminosidade, intensidade da cor e aceitação sensorial de todos os atributos avaliados e aumentou sinerese, adesividade, consistência e firmeza das ricotas cremosas. A substituição total de creme de leite por inulina em 6 %, reduziu luminosidade, intensidade da cor e aumentou o trabalho de adesão e adesividade das ricotas cremosas. A substituição parcial de gordura por inulina (3 e 6 %) não influenciou na luminosidade, intensidade e tonalidade da cor, tampouco na firmeza, consistência, adesividade, trabalho de adesão, mas aumentou a sinerese das ricotas cremosas. A adição de proteínas de soja e substituição total e parcial de gordura por inulina não alteraram expressivamente o comportamento reológico a baixas deformações das amostras. A aceitação sensorial do atributo espalhabilidade foi inversamente proporcional à adesividade e ao trabalho de adesão instrumental. A consistência sensorial foi diretamente relacionada à consistência e à firmeza instrumental. Todas as ricotas cremosas foram caracterizadas como gel fraco a partir da análise de espectro mecânico. Em temperatura ambiente (30 °C) e em temperatura de refrigeração (10 °C) as amostras apresentaram boa estabilidade microestrutural e houve tendência ao aumento do caráter elástico com o tempo. A substituição parcial de gordura por inulina (3 %) foi a mais indicada por interferir menos nas propriedades analisadas, além de possuir proteínas de soja e baixo teor de lipídeos, caracterizando um produto com bom apelo nutricional.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-11-19T11:18:09Z No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-11-19T11:20:00Z (GMT) No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2015-11-19T11:20:00Z (GMT). No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-06-16Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)UFGBrasilEscola de Agronomia e Engenharia de Alimentos - EAEA (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessQueijo espalhávelExtrato hidrossolúvel de sojaFibra alimentar solúvelReologiaSpreadable cheeseSoy milkSoluble dietaryFiberRheologyCIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSEfeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosaEffect of soy protein addition and total and partial fat replacement by innulin in creamy ricottainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis4986785188683766460600600600600450068469572792842628242548120599645022075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
dc.title.alternative.eng.fl_str_mv |
Effect of soy protein addition and total and partial fat replacement by innulin in creamy ricotta |
title |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
spellingShingle |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa Capra, Taís Cristina Queijo espalhável Extrato hidrossolúvel de soja Fibra alimentar solúvel Reologia Spreadable cheese Soy milk Soluble dietary Fiber Rheology CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
title_short |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
title_full |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
title_fullStr |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
title_full_unstemmed |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
title_sort |
Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa |
author |
Capra, Taís Cristina |
author_facet |
Capra, Taís Cristina |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Takeuchi, Katiuchia Pereira |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1724899631394370 |
dc.contributor.advisor-co2.fl_str_mv |
Torres, Maria Célia Lopes |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/2328345152247024 |
dc.contributor.referee1.fl_str_mv |
Naves, Maria Margareth Veloso |
dc.contributor.referee2.fl_str_mv |
Hernandes, Thaís |
dc.contributor.referee3.fl_str_mv |
Takeuchi, Katiuchia Pereira |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9243272406686089 |
dc.contributor.author.fl_str_mv |
Capra, Taís Cristina |
contributor_str_mv |
Takeuchi, Katiuchia Pereira Torres, Maria Célia Lopes Naves, Maria Margareth Veloso Hernandes, Thaís Takeuchi, Katiuchia Pereira |
dc.subject.por.fl_str_mv |
Queijo espalhável Extrato hidrossolúvel de soja Fibra alimentar solúvel Reologia |
topic |
Queijo espalhável Extrato hidrossolúvel de soja Fibra alimentar solúvel Reologia Spreadable cheese Soy milk Soluble dietary Fiber Rheology CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Spreadable cheese Soy milk Soluble dietary Fiber Rheology |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
description |
The effect of soy protein addition and partial and total fat replacement by inulin on physic, chemical, rheological and sensory properties of creamy ricotta was evaluated. Control sample and mixed creamy ricotta (with soy protein) with addition or not of inulin and with addition or not of cream were manufactured and abovementioned properties were contrasted. Samples without cream had fat content about 2,6 % and samples with cream had fat content between 9 and 12 %. Soy proteins increased yield, color intensity, firmness, consistency, syneresis and taste sensorial acceptation of creamy ricotta. Total fat replacement by inulin (3 %), decreased color luminosity and intensity, and all sensory attributes analyzed and increased syneresis, adhesiveness, consistency and firmness of creamy ricottas. Total fat replacement by inulin (6 %), decreased color luminosity and intensity, and increased work of adhesion and adhesiveness of creamy ricotta. Partial fat replacement by inulin (3 and 6 %) did not affect on color luminosity, intensity and hue, nor on firmness, consistency, adhesiveness, work of adhesion, however increased syneresis of creamy ricotta. Soy proteins addition and total and partial fat replacement by inulin did not affect substantially on rheological behavior at linear viscoelastic region among samples of creamy ricottas. Spreadability sensory acceptance was inversely related with adhesiveness and work of adhesion while sensorial consistency was directly related with instrumental consistency and firmness. All samples presented rheological behavior as weak gel, as observed from mechanical spectra. Both at room temperature (30 °C) and in cold temperature (10 °C) samples showed microstructural stability and it was noted tendency to increase elastic behavior over time. Partial fat replacement by inulin (3 %) was the most indicated formulation, because this sample showed good properties, besides soy proteins and low fat content, promising a great nutritional appeal. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-06-16 |
dc.date.accessioned.fl_str_mv |
2015-11-19T11:20:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CAPRA, T. C. Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4914 |
identifier_str_mv |
CAPRA, T. C. Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/4914 |
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por |
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por |
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600 600 600 600 |
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4500684695727928426 |
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2824254812059964502 |
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2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Goiás |
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Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA) |
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UFG |
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Brasil |
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Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
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Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1793965428515536896 |