Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties
Main Author: | |
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Publication Date: | 2017 |
Other Authors: | , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UNESP |
Download full: | http://dx.doi.org/10.1007/s13197-017-2533-8 http://hdl.handle.net/11449/174355 |
Summary: | In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance. |
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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory propertiesCompositionFat substituteFiberMaltodextrinTextureThermal propertiesIn the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)Bioscience Institute São Paulo State University (UNESP)Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)Bioscience Institute São Paulo State University (UNESP)Universidade Estadual Paulista (Unesp)de Souza Fernandes, Daiana [UNESP]Leonel, Magali [UNESP]Del Bem, Marilia Sbragia [UNESP]Mischan, Martha Maria [UNESP]Garcia, Émerson Loli [UNESP]dos Santos, Thaís Paes Rodrigues [UNESP]2018-12-11T17:10:44Z2018-12-11T17:10:44Z2017-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1357-1367application/pdfhttp://dx.doi.org/10.1007/s13197-017-2533-8Journal of Food Science and Technology, v. 54, n. 6, p. 1357-1367, 2017.0975-84020022-1155http://hdl.handle.net/11449/17435510.1007/s13197-017-2533-82-s2.0-850157893722-s2.0-85015789372.pdf37399308485491945493452207047677Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2024-04-12T13:49:39Zoai:repositorio.unesp.br:11449/174355Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-12T13:49:39Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
title |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
spellingShingle |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties de Souza Fernandes, Daiana [UNESP] Composition Fat substitute Fiber Maltodextrin Texture Thermal properties |
title_short |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
title_full |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
title_fullStr |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
title_full_unstemmed |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
title_sort |
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties |
author |
de Souza Fernandes, Daiana [UNESP] |
author_facet |
de Souza Fernandes, Daiana [UNESP] Leonel, Magali [UNESP] Del Bem, Marilia Sbragia [UNESP] Mischan, Martha Maria [UNESP] Garcia, Émerson Loli [UNESP] dos Santos, Thaís Paes Rodrigues [UNESP] |
author_role |
author |
author2 |
Leonel, Magali [UNESP] Del Bem, Marilia Sbragia [UNESP] Mischan, Martha Maria [UNESP] Garcia, Émerson Loli [UNESP] dos Santos, Thaís Paes Rodrigues [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
de Souza Fernandes, Daiana [UNESP] Leonel, Magali [UNESP] Del Bem, Marilia Sbragia [UNESP] Mischan, Martha Maria [UNESP] Garcia, Émerson Loli [UNESP] dos Santos, Thaís Paes Rodrigues [UNESP] |
dc.subject.por.fl_str_mv |
Composition Fat substitute Fiber Maltodextrin Texture Thermal properties |
topic |
Composition Fat substitute Fiber Maltodextrin Texture Thermal properties |
description |
In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-01 2018-12-11T17:10:44Z 2018-12-11T17:10:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s13197-017-2533-8 Journal of Food Science and Technology, v. 54, n. 6, p. 1357-1367, 2017. 0975-8402 0022-1155 http://hdl.handle.net/11449/174355 10.1007/s13197-017-2533-8 2-s2.0-85015789372 2-s2.0-85015789372.pdf 3739930848549194 5493452207047677 |
url |
http://dx.doi.org/10.1007/s13197-017-2533-8 http://hdl.handle.net/11449/174355 |
identifier_str_mv |
Journal of Food Science and Technology, v. 54, n. 6, p. 1357-1367, 2017. 0975-8402 0022-1155 10.1007/s13197-017-2533-8 2-s2.0-85015789372 2-s2.0-85015789372.pdf 3739930848549194 5493452207047677 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology 0,689 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1357-1367 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789351274348544 |