Functional property umbu and mangaba ice cream: processing and characterization
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Segurança Alimentar e Nutricional (Online) |
Texto Completo: | https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660077 |
Resumo: | The aim of the current study is to develop and evaluate ice cream formulations based on Bacillus clausii and on fructooligosaccharide. A survey based on questionnaires was initially conducted with 66 ice cream consumers in order to define the fruits to be added to the ice creams. Next, 4 ice creams (F1- without fruit; F2 – added with umbu; F3 – added with mangaba, and F4 – added with umbu and mangaba) were formulated and subjected to microbiological (coliforms, Salmonella sp., positive Staphylococcus coagulase and fungi), sensory (acceptance and preference), physicochemical and chemical (humidity, proteins, lipids, ash, vitamin C, Thiobarbituric acid reactive substances, 1,1-diphenyl-2-picryl-hydrazil, phenols, soluble solids, acidity and pH) evaluations, as well as to calorie and carbohydrate analysis. Mangaba was the main ice cream flavor selected by consumers; it was followed by umbu and umbu/mangaba mix. All formulations were microbiologically safe; they have shown high acceptability and assured Bacillus clausii viability. Ice creams added with fruits were source of bioactive compounds and presented higher antioxidant activity (vitamin C) than the ice cream formulation without fruit (F1). Fructooligosaccharide and B. clausii addition to ice cream formulations did not influence the evaluated features. The herein suggested ice cream formulations are innovative products that can meet consumer market’s expectations about food with functional claims and added with regional fruits. |
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Functional property umbu and mangaba ice cream: processing and characterizationSorvete de umbu e mangaba com propriedade funcional: processamento e caracterizaçãoSorvete de umbu e mangaba com propriedade funcional: processamento e caracterizaçãoIce creamPrebioticsBacillus clausiiMangabaUmbuHeladoPrebióticoBacillus clausiiMangabaUmbuSorvetePrebióticoBacillus clausiiMangabaUmbuThe aim of the current study is to develop and evaluate ice cream formulations based on Bacillus clausii and on fructooligosaccharide. A survey based on questionnaires was initially conducted with 66 ice cream consumers in order to define the fruits to be added to the ice creams. Next, 4 ice creams (F1- without fruit; F2 – added with umbu; F3 – added with mangaba, and F4 – added with umbu and mangaba) were formulated and subjected to microbiological (coliforms, Salmonella sp., positive Staphylococcus coagulase and fungi), sensory (acceptance and preference), physicochemical and chemical (humidity, proteins, lipids, ash, vitamin C, Thiobarbituric acid reactive substances, 1,1-diphenyl-2-picryl-hydrazil, phenols, soluble solids, acidity and pH) evaluations, as well as to calorie and carbohydrate analysis. Mangaba was the main ice cream flavor selected by consumers; it was followed by umbu and umbu/mangaba mix. All formulations were microbiologically safe; they have shown high acceptability and assured Bacillus clausii viability. Ice creams added with fruits were source of bioactive compounds and presented higher antioxidant activity (vitamin C) than the ice cream formulation without fruit (F1). Fructooligosaccharide and B. clausii addition to ice cream formulations did not influence the evaluated features. The herein suggested ice cream formulations are innovative products that can meet consumer market’s expectations about food with functional claims and added with regional fruits.Objetivou-se elaborar e avaliar formulações de sorvete com Bacillus clausii e frutooligossacarídeo. Inicialmente, foi realizada uma pesquisa com 66 consumidores de sorvete, por meio de questionários, para identificar quais frutas seriam adicionadas aos sorvetes. Em seguida, foram formulados 4 sorvetes (F1- sem fruta; F2 – com umbu; F3 - com mangaba, e F4 - com umbu e mangaba), sendo esses, avaliados microbiologicamente (coliformes, Salmonella sp., Estafilococus coagulase positivo e fungos), sensorialmente (aceitação e preferência), físico-química e química (umidade, proteínas, lipídios, cinzas, vitamina C, espécies reativas ao ácido tiobarbitúrico, 1,1-difenil-2-picril-hidrazil, fenólicos, sólidos solúveis, acidez e pH), calorias e carboidratos. Para o sabor dos sorvetes, os consumidores escolheram a mangaba, seguido do umbu, e da mistura umbu e mangaba. Todas as formulações estavam seguras microbiologicamente, apresentaram alta aceitabilidade e garantiram a viabilidade do Bacillus clausii. Os sorvetes com frutas demonstraram ser fonte de compostos bioativos e apresentaram maior atividade antioxidante (vitamina C) do que o sorvete sem fruta (F1). A adição de frutooligossacarídeo e B. clausii não exerceu influência nas características avaliadas. Os sorvetes propostos são produtos inovadores e podem atender às expectativas do mercado consumidor por alimentos com alegação funcional e com frutas regionais.Objetivou-se elaborar e avaliar formulações de sorvete com Bacillus clausii e frutooligossacarídeo. Inicialmente, foi realizada uma pesquisa com 66 consumidores de sorvete, por meio de questionários, para identificar quais frutas seriam adicionadas aos sorvetes. Em seguida, foram formulados 4 sorvetes (F1- sem fruta; F2 – com umbu; F3 - com mangaba, e F4 - com umbu e mangaba), sendo esses, avaliados microbiologicamente (coliformes, Salmonella sp., Estafilococus coagulase positivo e fungos), sensorialmente (aceitação e preferência), físico-química e química (umidade, proteínas, lipídios, cinzas, vitamina C, espécies reativas ao ácido tiobarbitúrico, 1,1-difenil-2-picril-hidrazil, fenólicos, sólidos solúveis, acidez e pH), calorias e carboidratos. Para o sabor dos sorvetes, os consumidores escolheram a mangaba, seguido do umbu, e da mistura umbu e mangaba. Todas as formulações estavam seguras microbiologicamente, apresentaram alta aceitabilidade e garantiram a viabilidade do Bacillus clausii. Os sorvetes com frutas demonstraram ser fonte de compostos bioativos e apresentaram maior atividade antioxidante (vitamina C) do que o sorvete sem fruta (F1). A adição de frutooligossacarídeo e B. clausii não exerceu influência nas características avaliadas. Os sorvetes propostos são produtos inovadores e podem atender às expectativas do mercado consumidor por alimentos com alegação funcional e com frutas regionais.Universidade Estadual de Campinas2021-10-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTextoTextoinfo:eu-repo/semantics/otherapplication/pdfhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/866007710.20396/san.v28i00.8660077Segurança Alimentar e Nutricional; Vol. 28 (2021): Publicação Contínua; e021028Segurança Alimentar e Nutricional; Vol. 28 (2021): Publicação Contínua; e021028Segurança Alimentar e Nutricional; v. 28 (2021): Publicação Contínua; e0210282316-297Xreponame:Revista Segurança Alimentar e Nutricional (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPporhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660077/27414Brazil; ContemporaryBrasil; ContemporâneoBrasil; ContemporâneoCopyright (c) 2021 Segurança Alimentar e Nutricionalhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessMelo, Caroline dos SantosFerreira, Igor MacedoSilva , Ana Mara Oliveira e Carvalho, Michelle Garcêz de2021-10-05T11:57:38Zoai:ojs.periodicos.sbu.unicamp.br:article/8660077Revistahttp://periodicos.sbu.unicamp.br/ojs/index.php/san/indexPUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/oai||revnepa@gmail.com|| suporterevsan@gmail.com2316-297X1808-8023opendoar:2021-10-05T11:57:38Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP)false |
dc.title.none.fl_str_mv |
Functional property umbu and mangaba ice cream: processing and characterization Sorvete de umbu e mangaba com propriedade funcional: processamento e caracterização Sorvete de umbu e mangaba com propriedade funcional: processamento e caracterização |
title |
Functional property umbu and mangaba ice cream: processing and characterization |
spellingShingle |
Functional property umbu and mangaba ice cream: processing and characterization Melo, Caroline dos Santos Ice cream Prebiotics Bacillus clausii Mangaba Umbu Helado Prebiótico Bacillus clausii Mangaba Umbu Sorvete Prebiótico Bacillus clausii Mangaba Umbu |
title_short |
Functional property umbu and mangaba ice cream: processing and characterization |
title_full |
Functional property umbu and mangaba ice cream: processing and characterization |
title_fullStr |
Functional property umbu and mangaba ice cream: processing and characterization |
title_full_unstemmed |
Functional property umbu and mangaba ice cream: processing and characterization |
title_sort |
Functional property umbu and mangaba ice cream: processing and characterization |
author |
Melo, Caroline dos Santos |
author_facet |
Melo, Caroline dos Santos Ferreira, Igor Macedo Silva , Ana Mara Oliveira e Carvalho, Michelle Garcêz de |
author_role |
author |
author2 |
Ferreira, Igor Macedo Silva , Ana Mara Oliveira e Carvalho, Michelle Garcêz de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Melo, Caroline dos Santos Ferreira, Igor Macedo Silva , Ana Mara Oliveira e Carvalho, Michelle Garcêz de |
dc.subject.por.fl_str_mv |
Ice cream Prebiotics Bacillus clausii Mangaba Umbu Helado Prebiótico Bacillus clausii Mangaba Umbu Sorvete Prebiótico Bacillus clausii Mangaba Umbu |
topic |
Ice cream Prebiotics Bacillus clausii Mangaba Umbu Helado Prebiótico Bacillus clausii Mangaba Umbu Sorvete Prebiótico Bacillus clausii Mangaba Umbu |
description |
The aim of the current study is to develop and evaluate ice cream formulations based on Bacillus clausii and on fructooligosaccharide. A survey based on questionnaires was initially conducted with 66 ice cream consumers in order to define the fruits to be added to the ice creams. Next, 4 ice creams (F1- without fruit; F2 – added with umbu; F3 – added with mangaba, and F4 – added with umbu and mangaba) were formulated and subjected to microbiological (coliforms, Salmonella sp., positive Staphylococcus coagulase and fungi), sensory (acceptance and preference), physicochemical and chemical (humidity, proteins, lipids, ash, vitamin C, Thiobarbituric acid reactive substances, 1,1-diphenyl-2-picryl-hydrazil, phenols, soluble solids, acidity and pH) evaluations, as well as to calorie and carbohydrate analysis. Mangaba was the main ice cream flavor selected by consumers; it was followed by umbu and umbu/mangaba mix. All formulations were microbiologically safe; they have shown high acceptability and assured Bacillus clausii viability. Ice creams added with fruits were source of bioactive compounds and presented higher antioxidant activity (vitamin C) than the ice cream formulation without fruit (F1). Fructooligosaccharide and B. clausii addition to ice cream formulations did not influence the evaluated features. The herein suggested ice cream formulations are innovative products that can meet consumer market’s expectations about food with functional claims and added with regional fruits. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Texto Texto info:eu-repo/semantics/other |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660077 10.20396/san.v28i00.8660077 |
url |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660077 |
identifier_str_mv |
10.20396/san.v28i00.8660077 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660077/27414 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Segurança Alimentar e Nutricional https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Segurança Alimentar e Nutricional https://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary Brasil; Contemporâneo Brasil; Contemporâneo |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
dc.source.none.fl_str_mv |
Segurança Alimentar e Nutricional; Vol. 28 (2021): Publicação Contínua; e021028 Segurança Alimentar e Nutricional; Vol. 28 (2021): Publicação Contínua; e021028 Segurança Alimentar e Nutricional; v. 28 (2021): Publicação Contínua; e021028 2316-297X reponame:Revista Segurança Alimentar e Nutricional (Online) instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
instname_str |
Universidade Estadual de Campinas (UNICAMP) |
instacron_str |
UNICAMP |
institution |
UNICAMP |
reponame_str |
Revista Segurança Alimentar e Nutricional (Online) |
collection |
Revista Segurança Alimentar e Nutricional (Online) |
repository.name.fl_str_mv |
Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP) |
repository.mail.fl_str_mv |
||revnepa@gmail.com|| suporterevsan@gmail.com |
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1809465165855326208 |