Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras

Detalhes bibliográficos
Autor(a) principal: Brito, William de Almeida
Data de Publicação: 2024
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Institucional da UFU
Texto Completo: https://repositorio.ufu.br/handle/123456789/41836
Resumo: The demand for healthy foods has been growing in recent years, and one of the objectives of the food industry is to develop new products to meet consumer demands. Milk is considered indispensable in the human diet due to its high nutritional value, given the variety of essential micronutrients and macronutrients it contains. Dulce de leche is a milk-derived product obtained through the evaporation of milk with added sucrose until it reaches a characteristic consistency, flavor, and color, being elaborated in the form of a paste and/or bar (for slicing). However, excessive sugar intake is considered a significant risk factor for generating health problems and nutritional imbalances. An alternative is to substitute sugar with sweeteners, as they have a lower caloric value. Therefore, the objective of this study was to develop a formulation for a diet dulce de leche bar enriched with golden flaxseed, using only xylitol and sucralose as sweeteners, and to characterize it physicochemically. In addition to the diet dulce de leche, a dulce de leche bar with sucrose and golden flaxseed was prepared as a comparative parameter. The sweets presented a caramel-brown color, characteristic of dulce de leche. The values obtained in the analyses are presented for the sweet prepared with sucrose and for the diet sweet, respectively. The moisture content obtained for the sweets was 10.5% and 40.7%. Values lower than the parameters defined in current legislation were observed for lipids (0.702% and 0.471%), while for ash (3.18% and 4.27%) and for proteins (12.5% and 15.5%), higher values were obtained than those established in the legislation. The results for proteins are considered satisfactory since the legislation determines a minimum value for this parameter. The fiber content was considered significant (0.547% and 0.555%). The sweets presented high carbohydrate values (72.6% and 38.5%), representing a positive difference due to a reduction of approximately 53%. Intermediate values were obtained for water activity (0.697 and 0.899). In the texture evaluation, a significant difference was observed in the values obtained, indicated by the variation in added solids and moisture content. The diet dulce de leche bar with flaxseed addition obtained an acceptance index above 70% only for aroma and color. The other parameters obtained an acceptance index above 51%. For the sensory preference analysis, the dulce de leche bar made with sucrose was preferred by 86% of the tasters. Thus, despite the technological difficulty faced in sucrose substitution, this study indicates that its production is viable.
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spelling Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com FibrasDevelopment and Characterization of Fiber-Enriched Diet Dulce de LecheSacaroseSucroseXilitolXylitolAnálise sensorialSensory analysis.AdoçanteSweetenerLinhaçaFlaxseedPolióisPolyolsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSThe demand for healthy foods has been growing in recent years, and one of the objectives of the food industry is to develop new products to meet consumer demands. Milk is considered indispensable in the human diet due to its high nutritional value, given the variety of essential micronutrients and macronutrients it contains. Dulce de leche is a milk-derived product obtained through the evaporation of milk with added sucrose until it reaches a characteristic consistency, flavor, and color, being elaborated in the form of a paste and/or bar (for slicing). However, excessive sugar intake is considered a significant risk factor for generating health problems and nutritional imbalances. An alternative is to substitute sugar with sweeteners, as they have a lower caloric value. Therefore, the objective of this study was to develop a formulation for a diet dulce de leche bar enriched with golden flaxseed, using only xylitol and sucralose as sweeteners, and to characterize it physicochemically. In addition to the diet dulce de leche, a dulce de leche bar with sucrose and golden flaxseed was prepared as a comparative parameter. The sweets presented a caramel-brown color, characteristic of dulce de leche. The values obtained in the analyses are presented for the sweet prepared with sucrose and for the diet sweet, respectively. The moisture content obtained for the sweets was 10.5% and 40.7%. Values lower than the parameters defined in current legislation were observed for lipids (0.702% and 0.471%), while for ash (3.18% and 4.27%) and for proteins (12.5% and 15.5%), higher values were obtained than those established in the legislation. The results for proteins are considered satisfactory since the legislation determines a minimum value for this parameter. The fiber content was considered significant (0.547% and 0.555%). The sweets presented high carbohydrate values (72.6% and 38.5%), representing a positive difference due to a reduction of approximately 53%. Intermediate values were obtained for water activity (0.697 and 0.899). In the texture evaluation, a significant difference was observed in the values obtained, indicated by the variation in added solids and moisture content. The diet dulce de leche bar with flaxseed addition obtained an acceptance index above 70% only for aroma and color. The other parameters obtained an acceptance index above 51%. For the sensory preference analysis, the dulce de leche bar made with sucrose was preferred by 86% of the tasters. Thus, despite the technological difficulty faced in sucrose substitution, this study indicates that its production is viable.Trabalho de Conclusão de Curso (Graduação)A procura por alimentos saudáveis vem crescendo nos últimos anos, e um dos objetivos da indústria alimentícia é desenvolver novos produtos, com o intuito de atender as demandas dos consumidores. O leite é considerado indispensável na dieta humana por ser um produto de grande valor nutricional, devido à variedade de micronutrientes e macronutrientes essenciais. O doce de leite é um produto derivado do leite, sendo obtido através da evaporação do leite adicionado de sacarose, até que seja adquirida consistência, sabor e cor características, sendo elaborado na forma de pasta e/ou em barra (para corte). No entanto, a ingestão excessiva de açúcar é considerada um fator de risco significativo, por gerar problemas de saúde e desequilíbrios nutricionais. Uma alternativa é a substituição do açúcar por adoçantes, pois estes contêm um valor calórico inferior. Portanto, o objetivo deste trabalho foi desenvolver uma formulação para um doce de leite em barra diet incrementado com linhaça dourada, utilizando apenas xilitol e sucralose como adoçantes, e caracterizá-lo físico-quimicamente. Além do doce diet, foi elaborado um doce de leite em barra com sacarose e linhaça dourada, como parâmetro comparativo. Os doces apresentaram uma coloração marrom-caramelo, característica do doce de leite. Os valores obtidos nas análises estão dispostos para o doce elaborado com sacarose e para o doce diet, respectivamente. A umidade obtida para os doces foi de 10,5% e 40,7%. Foram observados valores inferiores aos parâmetros definidos na legislação vigente, para lipídios (0,702% e 0,471%), enquanto, para cinzas (3,18% e 4,27%) e para proteínas (12,5% e 15,5%), foram obtidos valores superiores ao estabelecido na legislação. Sendo que os resultados para proteínas são considerados satisfatórios, uma vez que a legislação determina um valor mínimo para esse parâmetro. A quantidade de fibras foi considerada significativa (0,547% e 0,555%). Os doces apresentaram valores elevados de carboidratos (72,6% e 38,5%), sendo uma diferença positiva devido à redução de aproximadamente 53%. Foram obtidos valores intermediários para a atividade de água (0,697 e 0,899). Na avaliação de textura, foi observada uma diferença significativa nos valores obtidos, indicada pela variação nos sólidos adicionados e no teor de umidade. O doce de leite em barra diet com adição de linhaça obteve um índice de aceitação superior a 70% apenas para o aroma e a cor. Os demais parâmetros obtiveram um índice de aceitação acima de 51%. Para a análise sensorial de preferência, o doce de leite em barra elaborado com sacarose foi preferido por 86% dos provadores. Desta forma, apesar da dificuldade tecnológica enfrentada na substituição da sacarose, este estudo indica que sua produção é viável.Universidade Federal de UberlândiaBrasilEngenharia de AlimentosSentanin, Michelle Andriatihttp://lattes.cnpq.br/1721216154351728Lima, Marieli dehttp://lattes.cnpq.br/0319553226367365Zotarelli, Marta Fernandahttp://lattes.cnpq.br/4889326438502457Brito, William de Almeida2024-07-25T18:33:00Z2024-07-25T18:33:00Z2024-04-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfBRITO, William de Almeida. Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras. 2024. 58 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2024.https://repositorio.ufu.br/handle/123456789/41836porAttribution-NonCommercial-NoDerivs 3.0 United Stateshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFUinstname:Universidade Federal de Uberlândia (UFU)instacron:UFU2024-07-26T06:18:48Zoai:repositorio.ufu.br:123456789/41836Repositório InstitucionalONGhttp://repositorio.ufu.br/oai/requestdiinf@dirbi.ufu.bropendoar:2024-07-26T06:18:48Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
Development and Characterization of Fiber-Enriched Diet Dulce de Leche
title Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
spellingShingle Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
Brito, William de Almeida
Sacarose
Sucrose
Xilitol
Xylitol
Análise sensorial
Sensory analysis.
Adoçante
Sweetener
Linhaça
Flaxseed
Polióis
Polyols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
title_short Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
title_full Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
title_fullStr Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
title_full_unstemmed Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
title_sort Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras
author Brito, William de Almeida
author_facet Brito, William de Almeida
author_role author
dc.contributor.none.fl_str_mv Sentanin, Michelle Andriati
http://lattes.cnpq.br/1721216154351728
Lima, Marieli de
http://lattes.cnpq.br/0319553226367365
Zotarelli, Marta Fernanda
http://lattes.cnpq.br/4889326438502457
dc.contributor.author.fl_str_mv Brito, William de Almeida
dc.subject.por.fl_str_mv Sacarose
Sucrose
Xilitol
Xylitol
Análise sensorial
Sensory analysis.
Adoçante
Sweetener
Linhaça
Flaxseed
Polióis
Polyols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
topic Sacarose
Sucrose
Xilitol
Xylitol
Análise sensorial
Sensory analysis.
Adoçante
Sweetener
Linhaça
Flaxseed
Polióis
Polyols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
description The demand for healthy foods has been growing in recent years, and one of the objectives of the food industry is to develop new products to meet consumer demands. Milk is considered indispensable in the human diet due to its high nutritional value, given the variety of essential micronutrients and macronutrients it contains. Dulce de leche is a milk-derived product obtained through the evaporation of milk with added sucrose until it reaches a characteristic consistency, flavor, and color, being elaborated in the form of a paste and/or bar (for slicing). However, excessive sugar intake is considered a significant risk factor for generating health problems and nutritional imbalances. An alternative is to substitute sugar with sweeteners, as they have a lower caloric value. Therefore, the objective of this study was to develop a formulation for a diet dulce de leche bar enriched with golden flaxseed, using only xylitol and sucralose as sweeteners, and to characterize it physicochemically. In addition to the diet dulce de leche, a dulce de leche bar with sucrose and golden flaxseed was prepared as a comparative parameter. The sweets presented a caramel-brown color, characteristic of dulce de leche. The values obtained in the analyses are presented for the sweet prepared with sucrose and for the diet sweet, respectively. The moisture content obtained for the sweets was 10.5% and 40.7%. Values lower than the parameters defined in current legislation were observed for lipids (0.702% and 0.471%), while for ash (3.18% and 4.27%) and for proteins (12.5% and 15.5%), higher values were obtained than those established in the legislation. The results for proteins are considered satisfactory since the legislation determines a minimum value for this parameter. The fiber content was considered significant (0.547% and 0.555%). The sweets presented high carbohydrate values (72.6% and 38.5%), representing a positive difference due to a reduction of approximately 53%. Intermediate values were obtained for water activity (0.697 and 0.899). In the texture evaluation, a significant difference was observed in the values obtained, indicated by the variation in added solids and moisture content. The diet dulce de leche bar with flaxseed addition obtained an acceptance index above 70% only for aroma and color. The other parameters obtained an acceptance index above 51%. For the sensory preference analysis, the dulce de leche bar made with sucrose was preferred by 86% of the tasters. Thus, despite the technological difficulty faced in sucrose substitution, this study indicates that its production is viable.
publishDate 2024
dc.date.none.fl_str_mv 2024-07-25T18:33:00Z
2024-07-25T18:33:00Z
2024-04-25
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bachelorThesis
format bachelorThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv BRITO, William de Almeida. Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras. 2024. 58 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2024.
https://repositorio.ufu.br/handle/123456789/41836
identifier_str_mv BRITO, William de Almeida. Desenvolvimento e Caracterização de Doce de Leite Diet Enriquecido com Fibras. 2024. 58 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2024.
url https://repositorio.ufu.br/handle/123456789/41836
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 United States
http://creativecommons.org/licenses/by-nc-nd/3.0/us/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 United States
http://creativecommons.org/licenses/by-nc-nd/3.0/us/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Engenharia de Alimentos
publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Engenharia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFU
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Repositório Institucional da UFU
collection Repositório Institucional da UFU
repository.name.fl_str_mv Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv diinf@dirbi.ufu.br
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