Desenvolvimento de gelado comestível com alto teor proteico, baixo teor de gordura e zero sacarose

• Autor(a) principal: Campos, Sérgio Augusto de Sousa
• Data de Publicação: 2021
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48868
• topic: Gelado comestível; Sorvete; Gordura do leite; Concentrados lácteos proteicos de leite e soro; Sacarose; Xilitol; Biomassa de banana verde; Edible ice cream; Ciência de Alimentos

Edible ice creams are food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, under conditions that guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport, marketing and delivery for consumption. Positive are the prospects for the global edible ice cream market, with the development of low-fat ice cream with new formats and new ingredients changing the production landscape. New flavors and nutritional varieties are being developed to attract consumers, mainly from emerging countries like China, Brazil and India. About a hundred years ago, little or no consideration was given to the individual or collective contributions of the components of the mixtures that were used to formulate edible ice cream. Historically, milk, cream and sugar were the fundamental ingredients for the artisanal manufacture of ice cream. Long-term frozen storage, standardization, stability and nutritional issues have driven research so that scientific knowledge complements the needs of complexity in determining which and how much of each ingredient would be used to meet market demand. With the flexibility provided through standardization technologies for mixtures and composition requirements, together with the potential that dairy ingredients and components can assume, there are few dairy-based ingredients that do not have the potential to be applied in the formulation of edible ice cream, in view of the various nutritional and economic functional purposes. The components of dairy ingredients, ie whey proteins and caseins, milk fat, lactose and mineral salts, play roles of varying degrees of importance. The heterogeneity and complexity of the nature of milk proteins provide the characterization of edible ice cream. Certainly, there are ingredients that play critical roles in the basic characteristics of contemporary edible ice cream that are not included in the conventional categories. Compared to the simple product of yesteryear, modern frozen desserts are available in a category that reflects the needs of today's consumer who selects products that feature reduced fat and sucrose-free ratings. There are many foods that are prepared with the increase of protein dairy concentrates, among them are beverages, edible ice cream, breads, cakes, fermented milk, among others, since the main objective of this use is to promote nutritional improvements, texture, the yield and, consequently, the palatability of the new processed products. The search for new ingredients with attributes conferred by milk fat has been a challenge for research and industry. In addition to providing nutritional and flavor qualities, milk fat provides significant structural and textural characteristics that change throughout consumption in a unique way. The application of green banana biomass has been industrially explored, in addition to being included in domestic meals for nutritional improvement, bakery products, juices, meat sausages, ice cream, confections, are examples that this product is considered a supplement that adds nutritionally without affecting the flavor and aroma of the formulations, in addition to acting as a thickening additive. The substitution of ingredients is also valid when dealing with sucrose, considering that the main obesity and overweight indexes are correlated with the substance, thus xylitol has shown a lot of efficiency to the sweetness and structural technological properties of edible ice creams.