Study of physical properties of ice cream soft serve during storage

Detalhes bibliográficos
Autor(a) principal: Nascimento Vieira, Júlia
Data de Publicação: 2020
Outros Autores: Martins da Silva, Richard, Soares dos Santos, Lorrane, de Lima Pereira, Yasmim, Gonçalves Caixeta Garcia, Lismaíra, 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/8334
Resumo: Ice creams are basically composed of: milk protein, sugar, fat, water, emulsifiers, stabilizers, dyes, flavorings and additional ingredients such as chocolate, cookies, wafers, pieces of fruit and nuts, among others. The characteristics of food products change over the shelf-life and can become undesirable. The physical characteristics of the ice cream are influenced according to the composition, and the chosen manufacturing process will directly interfere with the aggregation state of the fat globules, the amount of incorporated air, the size of the air bubbles, the viscosity of the aqueous phase and the size and aggregation status of the ice crystals. Among these quality interferents are also handling and storage conditions. In this study an analysis was carried out about the stability of soft serve ice cream produced from UHT milk drink through the sedimentation and melting index in a period of 0, 60 and 120 days, showing good consumption conditions for all analyzed samples.
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spelling Study of physical properties of ice cream soft serve during storageEl estudio de las propiedades físicas de los helados soft serve durante el almacenamientoEstudo de propriedades físicas de sorvete soft serve durante a estocagemOverrun; Shelf life; Stability.Overrun; Shelf life; Estabilidad.Overrun; Shelf life; Estabilidade.Ice creams are basically composed of: milk protein, sugar, fat, water, emulsifiers, stabilizers, dyes, flavorings and additional ingredients such as chocolate, cookies, wafers, pieces of fruit and nuts, among others. The characteristics of food products change over the shelf-life and can become undesirable. The physical characteristics of the ice cream are influenced according to the composition, and the chosen manufacturing process will directly interfere with the aggregation state of the fat globules, the amount of incorporated air, the size of the air bubbles, the viscosity of the aqueous phase and the size and aggregation status of the ice crystals. Among these quality interferents are also handling and storage conditions. In this study an analysis was carried out about the stability of soft serve ice cream produced from UHT milk drink through the sedimentation and melting index in a period of 0, 60 and 120 days, showing good consumption conditions for all analyzed samples.Los helados se componen básicamente de: proteína de leche, azúcar, grasa, agua, emulsionantes, estabilizantes, colorantes, aromatizantes e ingredientes adicionales como chocolate, galletas, barquillos, trozos de fruta y frutos secos, entre otros. Las características de los productos alimenticios cambian a lo largo de su vida útil y pueden volverse indeseables. Las características físicas del helado se ven influidas según la composición, y el proceso de fabricación elegido interferirá directamente con el estado de agregación de los glóbulos grasos, la cantidad de aire incorporado, el tamaño de las burbujas de aire, la viscosidad de la fase acuosa y tamaño y estado de agregación de los cristales de hielo. Entre estos factores que interfieren en la calidad también se encuentran las condiciones de manipulación y almacenamiento. En este estudio se realizó un análisis sobre la estabilidad del helado soft servido producido a partir de la bebida láctea UHT a través del índice de sedimentación y fusión en un período de 0, 60 y 120 días, las buenas condiciones de consumo para todos los analizados.Os sorvetes são compostos basicamente de: proteína do leite, açúcar, gordura, água, emulsificantes, estabilizantes, corantes, saborizantes e ingredientes adicionais como chocolate, biscoitos, wafers, pedaços de frutas e nozes entre outros. As características dos produtos alimentares mudam ao longo do tempo de shelf-life podendo tornar-se indesejáveis. As características físicas do sorvete são influenciadas de acordo com a composição, sendo que o processo de fabricação escolhido interferirá diretamente o estado de agregação dos glóbulos de gordura, a quantidade de ar incorporado, o tamanho das bolhas de ar, a viscosidade da fase aquosa e o tamanho e estado de agregação dos cristais de gelo. Dentre esses interferentes da qualidade, estão também a manipulação e as condições de armazenamento. Neste estudo foi realizado foi realizada uma análise acerca da estabilidade de sorvete soft serve produzido a partir de bebida láctea UHT através do índice de sedimentação e derretimento num período de 0, 60 e 120 dias, apresentando boas condições de consumo para todas as amostras analisadas.Research, Society and Development2020-10-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/833410.33448/rsd-v9i10.8334Research, Society and Development; Vol. 9 No. 10; e8229108334Research, Society and Development; Vol. 9 Núm. 10; e8229108334Research, Society and Development; v. 9 n. 10; e82291083342525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8334/8255Copyright (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/openAccessNascimento Vieira, JúliaMartins da Silva, Richard Soares dos Santos, Lorrane de Lima Pereira, Yasmim Gonçalves Caixeta Garcia, Lismaíra Santos, Priscila Alonso dos2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8334Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:50.125063Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Study of physical properties of ice cream soft serve during storage
El estudio de las propiedades físicas de los helados soft serve durante el almacenamiento
Estudo de propriedades físicas de sorvete soft serve durante a estocagem
title Study of physical properties of ice cream soft serve during storage
spellingShingle Study of physical properties of ice cream soft serve during storage
Nascimento Vieira, Júlia
Overrun; Shelf life; Stability.
Overrun; Shelf life; Estabilidad.
Overrun; Shelf life; Estabilidade.
title_short Study of physical properties of ice cream soft serve during storage
title_full Study of physical properties of ice cream soft serve during storage
title_fullStr Study of physical properties of ice cream soft serve during storage
title_full_unstemmed Study of physical properties of ice cream soft serve during storage
title_sort Study of physical properties of ice cream soft serve during storage
author Nascimento Vieira, Júlia
author_facet Nascimento Vieira, Júlia
Martins da Silva, Richard
Soares dos Santos, Lorrane
de Lima Pereira, Yasmim
Gonçalves Caixeta Garcia, Lismaíra
Santos, Priscila Alonso dos
author_role author
author2 Martins da Silva, Richard
Soares dos Santos, Lorrane
de Lima Pereira, Yasmim
Gonçalves Caixeta Garcia, Lismaíra
Santos, Priscila Alonso dos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Nascimento Vieira, Júlia
Martins da Silva, Richard
Soares dos Santos, Lorrane
de Lima Pereira, Yasmim
Gonçalves Caixeta Garcia, Lismaíra
Santos, Priscila Alonso dos
dc.subject.por.fl_str_mv Overrun; Shelf life; Stability.
Overrun; Shelf life; Estabilidad.
Overrun; Shelf life; Estabilidade.
topic Overrun; Shelf life; Stability.
Overrun; Shelf life; Estabilidad.
Overrun; Shelf life; Estabilidade.
description Ice creams are basically composed of: milk protein, sugar, fat, water, emulsifiers, stabilizers, dyes, flavorings and additional ingredients such as chocolate, cookies, wafers, pieces of fruit and nuts, among others. The characteristics of food products change over the shelf-life and can become undesirable. The physical characteristics of the ice cream are influenced according to the composition, and the chosen manufacturing process will directly interfere with the aggregation state of the fat globules, the amount of incorporated air, the size of the air bubbles, the viscosity of the aqueous phase and the size and aggregation status of the ice crystals. Among these quality interferents are also handling and storage conditions. In this study an analysis was carried out about the stability of soft serve ice cream produced from UHT milk drink through the sedimentation and melting index in a period of 0, 60 and 120 days, showing good consumption conditions for all analyzed samples.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-21
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/8334
10.33448/rsd-v9i10.8334
url https://rsdjournal.org/index.php/rsd/article/view/8334
identifier_str_mv 10.33448/rsd-v9i10.8334
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8334/8255
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; e8229108334
Research, Society and Development; Vol. 9 Núm. 10; e8229108334
Research, Society and Development; v. 9 n. 10; e8229108334
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
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