Development of ice cream based sugar cane juice and sensory evaluation with children
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14921 |
Resumo: | Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC), sugar cane juice ice cream with molasses (SCM) and sugar cane juice ice cream with brown sugar (SCR). Sensory evaluation was conducted with 120 children (62 boys and 58 girls) from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA), the scores compared by Tukey test (p ? 0.05) and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR) for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by children. |
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Development of ice cream based sugar cane juice and sensory evaluation with childrenDesenvolvimento de sorvetes à base de caldo de cana e avaliação sensorial com criançasCalciumIronMineralsNutritious.Tecnologia de AlimentosCálcioFerroMineraisNutritivo.Tecnologia de AlimentosIce cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC), sugar cane juice ice cream with molasses (SCM) and sugar cane juice ice cream with brown sugar (SCR). Sensory evaluation was conducted with 120 children (62 boys and 58 girls) from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA), the scores compared by Tukey test (p ? 0.05) and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR) for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by children. O sorvete é um alimento saboroso e nutritivo, fonte de proteínas e cálcio, mas deficiente em alguns minerais como o ferro, presente no caldo de cana que é fonte de minerais, como ferro, fósforo, cálcio, sódio, entre outros. Objetivou-se com o presente trabalho desenvolver sorvetes com caldo de cana, com a finalidade de aumentar o teor de minerais substituindo o açúcar refinado e a água no processo de fabricação pelo caldo de cana; avaliar a sua composição físico-química; e verificar sua aceitação sensorial com crianças. Foram elaboradas três formulações dos sorvetes de caldo de cana: sorvete de caldo de cana (SC), sorvete de caldo de cana com mel de engenho (SCM) e sorvete de caldo de cana com rapadura (SCR). A avaliação sensorial foi realizada com 120 crianças (62 meninos e 58 meninas), com idades entre 8 e 10 anos, estudantes do 3º ao 5º ano do ensino fundamental. Foram aplicados os testes sensoriais de ordenação-preferência, intenção de consumo e aceitação com escala hedônica facial de 7 pontos. Os resultados das análises físico-químicas e teste de aceitação foram avaliados estatisticamente por análise de variância (ANOVA), as médias comparadas pelo teste de Tukey (p ? 0,05); e o resultado do teste de ordenação-preferência analisado pelo teste de Friedman. Os sorvetes desenvolvidos apresentaram reduzido teor de gordura, além de serem formulados com gordura de palma livre de trans. A utilização do caldo de cana na formulação dos sorvetes elevou a quantidade de minerais, quando comparado aos sorvetes comuns. Portanto, os sorvetes de caldo de cana demonstraram ser mais saudáveis e nutritivos, comparativamente aos sorvetes tradicionais, além de serem fonte de cálcio, ferro e fósforo; atendendo parte das necessidades de ingestão diária recomendada (IDR), para crianças de 7 a 10 anos. Quanto à avaliação sensorial; todas as formulações dos sorvetes de caldo de cana obtiveram ótima aceitação sensorial junto às crianças em todos os atributos sensoriais avaliados, apresentando excelentes porcentagens de aceitação e intenção de consumo pelas crianças. UEL2014-04-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1492110.5433/1679-0359.2014v35n2p813Semina: Ciências Agrárias; Vol. 35 No. 2 (2014); 813-824Semina: Ciências Agrárias; v. 35 n. 2 (2014); 813-8241679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14921/pdf_281Silva, Vanessa Pedro daFerreira, Dayana do NascimentoSouza, Nayara Gabriela Gonçalves deAlexandre, Anatalha MarinhoGomes, Isrrael Felix AlvesMoreira, Ricardo Targinoinfo:eu-repo/semantics/openAccess2015-11-19T18:35:56Zoai:ojs.pkp.sfu.ca:article/14921Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:35:56Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Development of ice cream based sugar cane juice and sensory evaluation with children Desenvolvimento de sorvetes à base de caldo de cana e avaliação sensorial com crianças |
title |
Development of ice cream based sugar cane juice and sensory evaluation with children |
spellingShingle |
Development of ice cream based sugar cane juice and sensory evaluation with children Silva, Vanessa Pedro da Calcium Iron Minerals Nutritious. Tecnologia de Alimentos Cálcio Ferro Minerais Nutritivo. Tecnologia de Alimentos |
title_short |
Development of ice cream based sugar cane juice and sensory evaluation with children |
title_full |
Development of ice cream based sugar cane juice and sensory evaluation with children |
title_fullStr |
Development of ice cream based sugar cane juice and sensory evaluation with children |
title_full_unstemmed |
Development of ice cream based sugar cane juice and sensory evaluation with children |
title_sort |
Development of ice cream based sugar cane juice and sensory evaluation with children |
author |
Silva, Vanessa Pedro da |
author_facet |
Silva, Vanessa Pedro da Ferreira, Dayana do Nascimento Souza, Nayara Gabriela Gonçalves de Alexandre, Anatalha Marinho Gomes, Isrrael Felix Alves Moreira, Ricardo Targino |
author_role |
author |
author2 |
Ferreira, Dayana do Nascimento Souza, Nayara Gabriela Gonçalves de Alexandre, Anatalha Marinho Gomes, Isrrael Felix Alves Moreira, Ricardo Targino |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Vanessa Pedro da Ferreira, Dayana do Nascimento Souza, Nayara Gabriela Gonçalves de Alexandre, Anatalha Marinho Gomes, Isrrael Felix Alves Moreira, Ricardo Targino |
dc.subject.por.fl_str_mv |
Calcium Iron Minerals Nutritious. Tecnologia de Alimentos Cálcio Ferro Minerais Nutritivo. Tecnologia de Alimentos |
topic |
Calcium Iron Minerals Nutritious. Tecnologia de Alimentos Cálcio Ferro Minerais Nutritivo. Tecnologia de Alimentos |
description |
Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC), sugar cane juice ice cream with molasses (SCM) and sugar cane juice ice cream with brown sugar (SCR). Sensory evaluation was conducted with 120 children (62 boys and 58 girls) from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA), the scores compared by Tukey test (p ? 0.05) and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR) for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by children. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-28 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14921 10.5433/1679-0359.2014v35n2p813 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14921 |
identifier_str_mv |
10.5433/1679-0359.2014v35n2p813 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14921/pdf_281 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 35 No. 2 (2014); 813-824 Semina: Ciências Agrárias; v. 35 n. 2 (2014); 813-824 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306069692907520 |