Desidratação de leitelho em leito de espuma e elaboração de biscoito sequilho

• Autor(a) principal: Aragão, Graciele de Souza
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/jspui/handle/riufs/15628
• topic: Agroindústria; Meio ambiente; Aditivos químicos; Leitelho - Desidratação; Produção de biscoito; Buttermilk; Dehydration; Flavors; Kinetics; Chemical additives; CIENCIAS AGRARIAS

In Brazil, buttermilk still consists of a residue from butter production, considered highly polluting to the environment. One of the most important characteristics of buttermilk, which makes it a functional food and excellent emulsifier with food application, is the high content of phospholipids. The objective of this research was to evaluate the dehydration of buttermilk in the foam bed to obtain powder and to use it in the production of crackers as a form of reutilization. Also, characterize the buttermilk in natura with pH, titratable total acidity and soluble solids, select the best foam condition by means of mixing planning, adjusting different mathematical models to the experimental values of buttermilk drying. Regarding the physicochemical characterization, it was found the pH value of 6.1, acidity in lactic acid 0.50% and ºBrix 5,1. The choice of the most appropriate additive and its concentration determined by the optimum was only Emustab® (100%). The drying kinetics studied at 63 ° C was adjusted in the mathematical models, Exponencial, Page and Henderson and Pabis. The Page Model was the most adequate to describe this phenomenon, with a coefficient of determination at 0.999. The sensorial evaluation of the biscuits was fundamental to know the acceptability and intention to buy the product elaborated. According to the averages above 7 of purchase intent for F1 and F2, the tasters would certainly buy the cheeses.