Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)

Detalhes bibliográficos
Autor(a) principal: Carvalho, Manuella da Silva
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFS
Texto Completo: http://ri.ufs.br/jspui/handle/riufs/16097
Resumo: The cactus type of girl (Nopalea cochenilifera), can be used in food, in culinary preparations in the form of stews, juice or pickles. Nutritionally palm is rich in vitamin A, iron and calcium. Thus, the use of palm as an ingredient in the preparation of jellies becomes a new alternative marketing and value of the product, since the world market jellies occupy a significant space, having wide acceptance and sales volume. Thus, this study aimed to develop a traditional jelly formulation and dietary forage cactus based. Three traditional jelly formulations were evaluated sensory being the most accepted was 50% and 50% of palm sugar. From this formulation was developed dietary version, using the association sweeteners sodium cyclamate and sodium saccharin, the polydextrose bulking agent, and texturizing xanthan gum. They were carried out physical and chemical analysis, moisture, lipids, proteins, ashes, pH, titratable acidity, ºBrix, chlorophyll and carotenoids, as well as affective sensory tests, and colorimetric tests. The pH of the jellies significantly affect the intensity of the green color of jams due to instability of the high temperature chlorophyll in preparation. Levels of carotenoids in the processing of jellies getting around 27µg / 100g in concentrated juice of palm, 17,2mcg / 100g in traditional jelly and 26,5mcg / 100g in the diet jelly. After the acceptance test the developed jellies received notes indicating good acceptance.
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spelling Carvalho, Manuella da SilvaCarnelossi, Marcelo Augusto GutierrezPagani, Alessandra de Almeida Castro2022-08-12T00:16:12Z2022-08-12T00:16:12Z2015-01-29CARVALHO, Manuella da Silva. Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera). 2015. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2015.http://ri.ufs.br/jspui/handle/riufs/16097The cactus type of girl (Nopalea cochenilifera), can be used in food, in culinary preparations in the form of stews, juice or pickles. Nutritionally palm is rich in vitamin A, iron and calcium. Thus, the use of palm as an ingredient in the preparation of jellies becomes a new alternative marketing and value of the product, since the world market jellies occupy a significant space, having wide acceptance and sales volume. Thus, this study aimed to develop a traditional jelly formulation and dietary forage cactus based. Three traditional jelly formulations were evaluated sensory being the most accepted was 50% and 50% of palm sugar. From this formulation was developed dietary version, using the association sweeteners sodium cyclamate and sodium saccharin, the polydextrose bulking agent, and texturizing xanthan gum. They were carried out physical and chemical analysis, moisture, lipids, proteins, ashes, pH, titratable acidity, ºBrix, chlorophyll and carotenoids, as well as affective sensory tests, and colorimetric tests. The pH of the jellies significantly affect the intensity of the green color of jams due to instability of the high temperature chlorophyll in preparation. Levels of carotenoids in the processing of jellies getting around 27µg / 100g in concentrated juice of palm, 17,2mcg / 100g in traditional jelly and 26,5mcg / 100g in the diet jelly. After the acceptance test the developed jellies received notes indicating good acceptance.A palma forrageira do tipo miúda (Nopalea cochenilifera), pode ser utilizada na alimentação humana, em preparações culinárias na forma de refogados, sucos ou picles. Nutricionalmente a palma é rica em vitamina A, ferro e cálcio. Deste modo, a utilização da palma como um ingrediente na elaboração de geleias tornase uma nova alternativa de comercialização e agregação de valor desse produto, uma vez que no mercado mundial as geleias ocupam um espaço expressivo, tendo grande aceitação e volume de vendas. Assim, o presente trabalho teve por objetivo desenvolver uma formulação de geleia tradicional e dietética a base de palma forrageira. Três formulações de geleia tradicional foram avaliadas sensorialmente sendo que a mais aceita foi a com 50% de palma e 50% de açúcar. A partir desta formulação foi desenvolvida a versão dietética, com uso da associação dos edulcorantes ciclamato de sódio e sacarina sódica, do agente de massa polidextrose, e do texturizante goma xantana. Foram realizadas análises físicoquímicas, de umidade, lipídeos, proteínas, cinzas, pH, acidez titulável, ºBrix, clorofila e carotenoides, bem como testes sensoriais afetivos, e testes colorimétricos. O pH da geleias afetou significativamente a intensidade da cor verde das geleias, devido a instabilidade da clorofila a alta temperatura no preparo. Teores de carotenoides, no processamento das geleias ficando em torno de 27mcg/100g no suco concentrado da palma, 17,2mcg/100g na geleia tradicional e 26,5mcg/100g na geleia diet. Após o teste de aceitação as geleias desenvolvidas receberam notas que indicam boa aceitação.São CristóvãoporTecnologia de alimentosPalma forrageiraGeléiaAlimentos dietéticosPalma forrageiraGeleia tradicionalGeleia dietAlimentação humanaForage PalmaTraditional jellyJelly dietHuman consumptionCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16097/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALMANUELLA_SILVA_CARVALHO.pdfMANUELLA_SILVA_CARVALHO.pdfapplication/pdf1139588https://ri.ufs.br/jspui/bitstream/riufs/16097/2/MANUELLA_SILVA_CARVALHO.pdfebaad3b0995a3c310ed31bc36639e507MD52TEXTMANUELLA_SILVA_CARVALHO.pdf.txtMANUELLA_SILVA_CARVALHO.pdf.txtExtracted texttext/plain97647https://ri.ufs.br/jspui/bitstream/riufs/16097/3/MANUELLA_SILVA_CARVALHO.pdf.txt3274d92217cd0e9193357584b560cfdfMD53THUMBNAILMANUELLA_SILVA_CARVALHO.pdf.jpgMANUELLA_SILVA_CARVALHO.pdf.jpgGenerated Thumbnailimage/jpeg1323https://ri.ufs.br/jspui/bitstream/riufs/16097/4/MANUELLA_SILVA_CARVALHO.pdf.jpgc76bc8be3f17a8d546aea1a4afec53c5MD54riufs/160972022-08-11 21:16:20.635oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-12T00:16:20Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false
dc.title.pt_BR.fl_str_mv Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
title Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
spellingShingle Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
Carvalho, Manuella da Silva
Tecnologia de alimentos
Palma forrageira
Geléia
Alimentos dietéticos
Palma forrageira
Geleia tradicional
Geleia diet
Alimentação humana
Forage Palma
Traditional jelly
Jelly diet
Human consumption
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
title_full Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
title_fullStr Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
title_full_unstemmed Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
title_sort Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)
author Carvalho, Manuella da Silva
author_facet Carvalho, Manuella da Silva
author_role author
dc.contributor.author.fl_str_mv Carvalho, Manuella da Silva
dc.contributor.advisor1.fl_str_mv Carnelossi, Marcelo Augusto Gutierrez
dc.contributor.advisor-co1.fl_str_mv Pagani, Alessandra de Almeida Castro
contributor_str_mv Carnelossi, Marcelo Augusto Gutierrez
Pagani, Alessandra de Almeida Castro
dc.subject.por.fl_str_mv Tecnologia de alimentos
Palma forrageira
Geléia
Alimentos dietéticos
Palma forrageira
Geleia tradicional
Geleia diet
Alimentação humana
topic Tecnologia de alimentos
Palma forrageira
Geléia
Alimentos dietéticos
Palma forrageira
Geleia tradicional
Geleia diet
Alimentação humana
Forage Palma
Traditional jelly
Jelly diet
Human consumption
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Forage Palma
Traditional jelly
Jelly diet
Human consumption
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The cactus type of girl (Nopalea cochenilifera), can be used in food, in culinary preparations in the form of stews, juice or pickles. Nutritionally palm is rich in vitamin A, iron and calcium. Thus, the use of palm as an ingredient in the preparation of jellies becomes a new alternative marketing and value of the product, since the world market jellies occupy a significant space, having wide acceptance and sales volume. Thus, this study aimed to develop a traditional jelly formulation and dietary forage cactus based. Three traditional jelly formulations were evaluated sensory being the most accepted was 50% and 50% of palm sugar. From this formulation was developed dietary version, using the association sweeteners sodium cyclamate and sodium saccharin, the polydextrose bulking agent, and texturizing xanthan gum. They were carried out physical and chemical analysis, moisture, lipids, proteins, ashes, pH, titratable acidity, ºBrix, chlorophyll and carotenoids, as well as affective sensory tests, and colorimetric tests. The pH of the jellies significantly affect the intensity of the green color of jams due to instability of the high temperature chlorophyll in preparation. Levels of carotenoids in the processing of jellies getting around 27µg / 100g in concentrated juice of palm, 17,2mcg / 100g in traditional jelly and 26,5mcg / 100g in the diet jelly. After the acceptance test the developed jellies received notes indicating good acceptance.
publishDate 2015
dc.date.issued.fl_str_mv 2015-01-29
dc.date.accessioned.fl_str_mv 2022-08-12T00:16:12Z
dc.date.available.fl_str_mv 2022-08-12T00:16:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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status_str publishedVersion
dc.identifier.citation.fl_str_mv CARVALHO, Manuella da Silva. Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera). 2015. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2015.
dc.identifier.uri.fl_str_mv http://ri.ufs.br/jspui/handle/riufs/16097
identifier_str_mv CARVALHO, Manuella da Silva. Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera). 2015. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2015.
url http://ri.ufs.br/jspui/handle/riufs/16097
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