Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Evidência - Ciência e Biotecnologia - Interdisciplinar |
Texto Completo: | https://periodicos.unoesc.edu.br/evidencia/article/view/17300 |
Resumo: | Consumers have recently sought to adopt a healthy lifestyle, so the food industry has been studying ways to incorporate healthier ingredients that can help in reducing caloric, fat and sugars, adding nutritional value to the product. Dietary fiber can be used as a substitute for fat and sugar in food products. Thus, the objective of this study was to investigate the possibility of replacing the fat of the cupuaçu ice cream with the fiber of passion fruit peel. Three different ice cream formulations were tested: F1 – with fat and without fiber from passion fruit peel (standard); F2 – without fat, with 0,4% fiber from passion fruit peel; F3 – without fat, with 0,8% fiber from passion fruit peel. Sensory evaluation was performed with all three formulations produced to determine their public acceptability and purchase intention. Physical-chemical analysis determined their centesimal composition, calories, pH, titratable acidity, soluble solids, overrun and melting rate. The sensory evaluation indicated an acceptability higher than 70%, indicating potential marketing acceptability. Physical-chemical analysis indicated that the formulations with added fiber from passion fruit peel (F2 and F3) are less caloric, have more fiber and overrun when compared to the standard formulation (F1). The melting rate and the titratable acidity were similar for all concentrations. Although, the formulations F2 and F3 are lower in pH and soluble solids when compared to the standard formulation (F1). The formulation with 0,8% fiber from passion fruit peel was well accepted by testers, being an alternative for ice cream production, increasing its nutritional value and reducing calories. |
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Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacerElaboração de sorvete de cupuaçu utilizando fibra de casca de maracujá como substituto de gorduraSubstituto de gorduraSorveteFibrasAnálise de alimentosFat replacerIce creamFibersFood analysisConsumers have recently sought to adopt a healthy lifestyle, so the food industry has been studying ways to incorporate healthier ingredients that can help in reducing caloric, fat and sugars, adding nutritional value to the product. Dietary fiber can be used as a substitute for fat and sugar in food products. Thus, the objective of this study was to investigate the possibility of replacing the fat of the cupuaçu ice cream with the fiber of passion fruit peel. Three different ice cream formulations were tested: F1 – with fat and without fiber from passion fruit peel (standard); F2 – without fat, with 0,4% fiber from passion fruit peel; F3 – without fat, with 0,8% fiber from passion fruit peel. Sensory evaluation was performed with all three formulations produced to determine their public acceptability and purchase intention. Physical-chemical analysis determined their centesimal composition, calories, pH, titratable acidity, soluble solids, overrun and melting rate. The sensory evaluation indicated an acceptability higher than 70%, indicating potential marketing acceptability. Physical-chemical analysis indicated that the formulations with added fiber from passion fruit peel (F2 and F3) are less caloric, have more fiber and overrun when compared to the standard formulation (F1). The melting rate and the titratable acidity were similar for all concentrations. Although, the formulations F2 and F3 are lower in pH and soluble solids when compared to the standard formulation (F1). The formulation with 0,8% fiber from passion fruit peel was well accepted by testers, being an alternative for ice cream production, increasing its nutritional value and reducing calories.Recentemente, os consumidores têm buscado adotar um estilo de vida saudável, dessa forma a indústria alimentícia vem estudando formas de incorporar ingredientes mais saudáveis e que possam auxiliar na redução calórica, de gordura e açúcares, agregando valor nutricional ao produto. As fibras alimentares podem ser utilizadas como substituto de gordura e açúcar nos produtos alimentícios. Assim, o objetivo deste estudo foi investigar a possibilidade de substituir a gordura do sorvete de cupuaçu pela fibra de casca de maracujá. Foram preparadas três formulações de sorvete: F1 padrão (com gordura e sem fibra de casca de maracujá) e as demais sem gordura e com diferentes concentrações de fibra de casca de maracujá: 0,4% (F2) e 0,8% (F3). Os sorvetes elaborados foram submetidos a testes sensoriais para análise da aceitabilidade do produto e intenção de compra, e análises físico-químicas objetivaram a determinação da composição centesimal, valor calórico, pH, acidez titulável, teor de sólidos solúveis, overrun e taxa de derretimento. A análise sensorial mostrou que todas as formulações apresentaram índice de aceitabilidade maior que 70%, indicando boa comercialização do produto. De acordo com as análises físico-químicas, os sorvetes adicionados de fibra de casca de maracujá em substituição à gordura apresentaram menor valor calórico e maior teor de fibras e overrun que o produto padrão. A taxa de derretimento e a acidez titulável mostraram semelhanças em todos os sorvetes. As amostras F2 e F3 revelaram menor pH e sólidos solúveis em comparação à F1 (padrão). A adição de até 0,8% de fibra de casca de maracujá foi bem aceita pelos provadores, tornando-se uma alternativa na elaboração de sorvetes que agrega valor nutricional e redução calórica ao produto.Universidade do Oeste de Santa Catarina2019-06-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.unoesc.edu.br/evidencia/article/view/1730010.18593/eba.v19i1.17300Evidence; Vol. 19 No. 1 (2019): Evidência - Ciência e Biotecnologia; 23-44Evidência; v. 19 n. 1 (2019): Evidência - Ciência e Biotecnologia; 23-442236-60591519-528710.18593/eba.v19i1reponame:Evidência - Ciência e Biotecnologia - Interdisciplinarinstname:Universidade do Oeste de Santa Catarina (UNOESC)instacron:UNOESCporhttps://periodicos.unoesc.edu.br/evidencia/article/view/17300/12484Copyright (c) 2019 Evidência - Ciência e Biotecnologiainfo:eu-repo/semantics/openAccessCarlos, Suellen Aparecida Vincido Amaral, Luane AparecidaSantos, Mirelly Marques RomeiroSantee, Cynthia MonteiroZampieri, Danieli FernandaSoares, Willian Rafael GonçalvesNovello, DaianaSantos, Elisvania Freitas dos2020-10-16T20:56:43Zoai:ojs.periodicos.unoesc.edu.br:article/17300Revistahttp://editora.unoesc.edu.br/index.php/evidenciaPUBhttp://editora.unoesc.edu.br/index.php/evidencia/oaieditora@unoesc.edu.br||evidencia@unoesc.edu.br||jane.gelinski@unoesc.edu.br|| debora.pereira@unoesc.edu.br2236-60591519-5287opendoar:2020-10-16T20:56:43Evidência - Ciência e Biotecnologia - Interdisciplinar - Universidade do Oeste de Santa Catarina (UNOESC)false |
dc.title.none.fl_str_mv |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer Elaboração de sorvete de cupuaçu utilizando fibra de casca de maracujá como substituto de gordura |
title |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
spellingShingle |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer Carlos, Suellen Aparecida Vinci Substituto de gordura Sorvete Fibras Análise de alimentos Fat replacer Ice cream Fibers Food analysis |
title_short |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
title_full |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
title_fullStr |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
title_full_unstemmed |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
title_sort |
Production of cupuaçu ice cream with passion fruit peel fiber as a fat replacer |
author |
Carlos, Suellen Aparecida Vinci |
author_facet |
Carlos, Suellen Aparecida Vinci do Amaral, Luane Aparecida Santos, Mirelly Marques Romeiro Santee, Cynthia Monteiro Zampieri, Danieli Fernanda Soares, Willian Rafael Gonçalves Novello, Daiana Santos, Elisvania Freitas dos |
author_role |
author |
author2 |
do Amaral, Luane Aparecida Santos, Mirelly Marques Romeiro Santee, Cynthia Monteiro Zampieri, Danieli Fernanda Soares, Willian Rafael Gonçalves Novello, Daiana Santos, Elisvania Freitas dos |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Carlos, Suellen Aparecida Vinci do Amaral, Luane Aparecida Santos, Mirelly Marques Romeiro Santee, Cynthia Monteiro Zampieri, Danieli Fernanda Soares, Willian Rafael Gonçalves Novello, Daiana Santos, Elisvania Freitas dos |
dc.subject.por.fl_str_mv |
Substituto de gordura Sorvete Fibras Análise de alimentos Fat replacer Ice cream Fibers Food analysis |
topic |
Substituto de gordura Sorvete Fibras Análise de alimentos Fat replacer Ice cream Fibers Food analysis |
description |
Consumers have recently sought to adopt a healthy lifestyle, so the food industry has been studying ways to incorporate healthier ingredients that can help in reducing caloric, fat and sugars, adding nutritional value to the product. Dietary fiber can be used as a substitute for fat and sugar in food products. Thus, the objective of this study was to investigate the possibility of replacing the fat of the cupuaçu ice cream with the fiber of passion fruit peel. Three different ice cream formulations were tested: F1 – with fat and without fiber from passion fruit peel (standard); F2 – without fat, with 0,4% fiber from passion fruit peel; F3 – without fat, with 0,8% fiber from passion fruit peel. Sensory evaluation was performed with all three formulations produced to determine their public acceptability and purchase intention. Physical-chemical analysis determined their centesimal composition, calories, pH, titratable acidity, soluble solids, overrun and melting rate. The sensory evaluation indicated an acceptability higher than 70%, indicating potential marketing acceptability. Physical-chemical analysis indicated that the formulations with added fiber from passion fruit peel (F2 and F3) are less caloric, have more fiber and overrun when compared to the standard formulation (F1). The melting rate and the titratable acidity were similar for all concentrations. Although, the formulations F2 and F3 are lower in pH and soluble solids when compared to the standard formulation (F1). The formulation with 0,8% fiber from passion fruit peel was well accepted by testers, being an alternative for ice cream production, increasing its nutritional value and reducing calories. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-28 |
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://periodicos.unoesc.edu.br/evidencia/article/view/17300 10.18593/eba.v19i1.17300 |
url |
https://periodicos.unoesc.edu.br/evidencia/article/view/17300 |
identifier_str_mv |
10.18593/eba.v19i1.17300 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.unoesc.edu.br/evidencia/article/view/17300/12484 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Evidência - Ciência e Biotecnologia info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Evidência - Ciência e Biotecnologia |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade do Oeste de Santa Catarina |
publisher.none.fl_str_mv |
Universidade do Oeste de Santa Catarina |
dc.source.none.fl_str_mv |
Evidence; Vol. 19 No. 1 (2019): Evidência - Ciência e Biotecnologia; 23-44 Evidência; v. 19 n. 1 (2019): Evidência - Ciência e Biotecnologia; 23-44 2236-6059 1519-5287 10.18593/eba.v19i1 reponame:Evidência - Ciência e Biotecnologia - Interdisciplinar instname:Universidade do Oeste de Santa Catarina (UNOESC) instacron:UNOESC |
instname_str |
Universidade do Oeste de Santa Catarina (UNOESC) |
instacron_str |
UNOESC |
institution |
UNOESC |
reponame_str |
Evidência - Ciência e Biotecnologia - Interdisciplinar |
collection |
Evidência - Ciência e Biotecnologia - Interdisciplinar |
repository.name.fl_str_mv |
Evidência - Ciência e Biotecnologia - Interdisciplinar - Universidade do Oeste de Santa Catarina (UNOESC) |
repository.mail.fl_str_mv |
editora@unoesc.edu.br||evidencia@unoesc.edu.br||jane.gelinski@unoesc.edu.br|| debora.pereira@unoesc.edu.br |
_version_ |
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