Evaluation of liquid mixture for ice cream soft serve throughout storage

Detalhes bibliográficos
Autor(a) principal: Vieira, Júlia Nascimento
Data de Publicação: 2020
Outros Autores: Silva, Richard Martins da, Santos, Lorrane Soares dos, Pereira, Yasmim de Lima, Garcia, Lismaíra Gonçalves Caixeta, Santos, Priscila Alonso dos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8380
Resumo: UHT dairy beverages like the one in this study can have the technological application of soft serve ice cream or express as it is also known. In this study, the physical-chemical and microbiological characterization of the UHT dairy drink used as a liquid mixture for ice cream along the shelf- life, at three storage temperatures (21, 28 and 35 ° C), in addition, three batches of the same product were evaluated, with the same formulation, produced in sequence to verify the repeatability of the production process, product stability was perceived, despite a slight drop in pH, an increase in acidity and browning by a Maillard reaction occurred in products stored at a higher temperature. A rheological study was carried out and a pseudoplastic behavior was verified for the dairy drinks used as an input for soft serve ice cream, after extrusion the stability of the same was measured through a sedimentation and melting index showing good consumption conditions for all analyzed samples.
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spelling Evaluation of liquid mixture for ice cream soft serve throughout storageLa evaluación de lamezcla líquida para helado soft serve durante todo el almacenamientoAvaliação de mistura líquida para sorvete soft serve ao longo do armazenamentoSorveteBebida láctea UHTSoro de leite concentradoTratamento térmicoShelf-lifeReologiaCor.HeladoBebida láctea UHTSuero concentradoTratamiento térmicoShelf-lifeReologíaColor.Ice creamUHT milk drinkConcentrated wheyHeat treatmentShelf-lifeRheologyColor.UHT dairy beverages like the one in this study can have the technological application of soft serve ice cream or express as it is also known. In this study, the physical-chemical and microbiological characterization of the UHT dairy drink used as a liquid mixture for ice cream along the shelf- life, at three storage temperatures (21, 28 and 35 ° C), in addition, three batches of the same product were evaluated, with the same formulation, produced in sequence to verify the repeatability of the production process, product stability was perceived, despite a slight drop in pH, an increase in acidity and browning by a Maillard reaction occurred in products stored at a higher temperature. A rheological study was carried out and a pseudoplastic behavior was verified for the dairy drinks used as an input for soft serve ice cream, after extrusion the stability of the same was measured through a sedimentation and melting index showing good consumption conditions for all analyzed samples.Las bebidas lácteas UHT como la de este estudio pueden tener la aplicación tecnológica de helado soft serve o express como también se le conoce. En este estudio, la caracterización físico-química y microbiológica de la bebida láctea UHT utilizada como mezcla líquida para helados a lo largo de la estantería- vida útil, a tres temperaturas de almacenamiento (21, 28 y 35 ° C), además, se evaluaron tres lotes del mismo producto, con la misma formulación, producidos en secuencia para verificar la repetibilidad del proceso productivo, se percibió estabilidad del producto, a pesar de Se produjo una ligera caída del pH, un aumento de la acidez y un pardeamiento por reacción de Maillard en los productos almacenados a una temperatura más alta. Se realizó un estudio reológico y se verificó un comportamiento pseudoplástico para las bebidas lácteas utilizadas como insumo para helados soft serve, luego de la extrusión se midió la estabilidad de las mismas mediante un índice de sedimentación y fusión mostrando buenas condiciones de consumo para todas las muestras analizadas.Bebidas lácteas UHT como a do presente estudo pode ter como aplicação tecnológica o sorvete soft serve ou expresso como também é conhecido. Neste estudo foi realizada a caracterização físico-química e microbiológica da bebida láctea UHT utilizada como mistura líquida para sorvete ao longo do shelf-life, em três temperaturas de estocagem (21, 28 e 35 °C), além disso foram avaliados três lotes do mesmo produto, com a mesma formulação, produzidos em sequência para verificar a repetibilidade do processo produtivo, foi percebido estabilidade dos produtos, apesar de ter ocorrido uma pequena queda de pH, aumento de acidez e escurecimento por reação de Maillard nos produtos armazenados em temperatura mais alta. Foi realizado estudo reológico e verificado comportamento pseudoplástico para as bebidas lácteas utilizadas como insumo para sorvete soft serve, após a extrusão foi medida a estabilidade do mesmo através de índice de sedimentação e derretimento apresentando boas condições de consumo para todas as amostras analisadas.Research, Society and Development2020-09-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/838010.33448/rsd-v9i10.8380Research, Society and Development; Vol. 9 No. 10; e2599108380Research, Society and Development; Vol. 9 Núm. 10; e2599108380Research, Society and Development; v. 9 n. 10; e25991083802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8380/7585Copyright (c) 2020 Júlia Nascimento Vieira; Richard Martins da Silva; Lorrane Soares dos Santos; Yasmim de Lima Pereira; Lismaíra Gonçalves Caixeta Garcia; Priscila Alonso dos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVieira, Júlia Nascimento Silva, Richard Martins da Santos, Lorrane Soares dos Pereira, Yasmim de Lima Garcia, Lismaíra Gonçalves Caixeta Santos, Priscila Alonso dos2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8380Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:52.093812Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of liquid mixture for ice cream soft serve throughout storage
La evaluación de lamezcla líquida para helado soft serve durante todo el almacenamiento
Avaliação de mistura líquida para sorvete soft serve ao longo do armazenamento
title Evaluation of liquid mixture for ice cream soft serve throughout storage
spellingShingle Evaluation of liquid mixture for ice cream soft serve throughout storage
Vieira, Júlia Nascimento
Sorvete
Bebida láctea UHT
Soro de leite concentrado
Tratamento térmico
Shelf-life
Reologia
Cor.
Helado
Bebida láctea UHT
Suero concentrado
Tratamiento térmico
Shelf-life
Reología
Color.
Ice cream
UHT milk drink
Concentrated whey
Heat treatment
Shelf-life
Rheology
Color.
title_short Evaluation of liquid mixture for ice cream soft serve throughout storage
title_full Evaluation of liquid mixture for ice cream soft serve throughout storage
title_fullStr Evaluation of liquid mixture for ice cream soft serve throughout storage
title_full_unstemmed Evaluation of liquid mixture for ice cream soft serve throughout storage
title_sort Evaluation of liquid mixture for ice cream soft serve throughout storage
author Vieira, Júlia Nascimento
author_facet Vieira, Júlia Nascimento
Silva, Richard Martins da
Santos, Lorrane Soares dos
Pereira, Yasmim de Lima
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
author_role author
author2 Silva, Richard Martins da
Santos, Lorrane Soares dos
Pereira, Yasmim de Lima
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Vieira, Júlia Nascimento
Silva, Richard Martins da
Santos, Lorrane Soares dos
Pereira, Yasmim de Lima
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
dc.subject.por.fl_str_mv Sorvete
Bebida láctea UHT
Soro de leite concentrado
Tratamento térmico
Shelf-life
Reologia
Cor.
Helado
Bebida láctea UHT
Suero concentrado
Tratamiento térmico
Shelf-life
Reología
Color.
Ice cream
UHT milk drink
Concentrated whey
Heat treatment
Shelf-life
Rheology
Color.
topic Sorvete
Bebida láctea UHT
Soro de leite concentrado
Tratamento térmico
Shelf-life
Reologia
Cor.
Helado
Bebida láctea UHT
Suero concentrado
Tratamiento térmico
Shelf-life
Reología
Color.
Ice cream
UHT milk drink
Concentrated whey
Heat treatment
Shelf-life
Rheology
Color.
description UHT dairy beverages like the one in this study can have the technological application of soft serve ice cream or express as it is also known. In this study, the physical-chemical and microbiological characterization of the UHT dairy drink used as a liquid mixture for ice cream along the shelf- life, at three storage temperatures (21, 28 and 35 ° C), in addition, three batches of the same product were evaluated, with the same formulation, produced in sequence to verify the repeatability of the production process, product stability was perceived, despite a slight drop in pH, an increase in acidity and browning by a Maillard reaction occurred in products stored at a higher temperature. A rheological study was carried out and a pseudoplastic behavior was verified for the dairy drinks used as an input for soft serve ice cream, after extrusion the stability of the same was measured through a sedimentation and melting index showing good consumption conditions for all analyzed samples.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8380
10.33448/rsd-v9i10.8380
url https://rsdjournal.org/index.php/rsd/article/view/8380
identifier_str_mv 10.33448/rsd-v9i10.8380
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8380/7585
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e2599108380
Research, Society and Development; Vol. 9 Núm. 10; e2599108380
Research, Society and Development; v. 9 n. 10; e2599108380
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052740595089408

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