Assing value to Theobroma grandflorum for the preparations of handmade ince cream
Main Author: | |
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Publication Date: | 2022 |
Other Authors: | , |
Format: | Article |
Language: | por |
Source: | Research, Society and Development |
Download full: | https://rsdjournal.org/index.php/rsd/article/view/32950 |
Summary: | Commercially available ice cream is generally poor in natural antioxidants, and it is interesting to explore possibilities that tend to improve the nutritional attributes of ice cream and add value to the product. In view of the above, the objective of this work was to promote the aggregation of value to cupuaçu (Theobroma grandfolium) through the elaboration of artisanal ice cream with different concentrations of the pulp. The experimental design used was completely randomized, consisting of the development of four ice cream formulations (10%, 15%, 20% and 35% cupuaçu pulp concentration), with five replications, totaling 20 experimental units. The treatments during and after processing were submitted to physicochemical, sensory and microbiological analyses. The results allowed us to conclude that the physicochemical analyses of the raw material present within the appropriate range for the production and aggregation of value to the cupuaçu. The addition of 15% cupuaçu pulp allows reduction in total acidity, increase in °Brix and sensory attributes of color and texture, conferring greater acceptability by the consumer; while the addition of 35% cupuaçu pulp to ice cream showed lower overall aspect evaluation and purchase intention. The processing of ice cream in the presence of cupuaçu fruit pulp is characterized as an opportunity for diversification and value aggregation to production, improvement in the development of regional products and guarantee of food and nutritional safety, respecting microbiological quality standards. |
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Assing value to Theobroma grandflorum for the preparations of handmade ince creamAgregando valor a Theobroma grandflorum mediante la preparación de helados artesanalesAgregação de valor ao Theobroma grandflorum pela elaboração de sorvete artesanalAmazonCupuaçuPulpaCaracterísticas físico-químicasHelado.AmazôniaCupuaçuPolpaCaracterísticas físico-químicasSorvete.AmazonCupuaçuPulpPhysical-chemical characteristicsIce cream.Commercially available ice cream is generally poor in natural antioxidants, and it is interesting to explore possibilities that tend to improve the nutritional attributes of ice cream and add value to the product. In view of the above, the objective of this work was to promote the aggregation of value to cupuaçu (Theobroma grandfolium) through the elaboration of artisanal ice cream with different concentrations of the pulp. The experimental design used was completely randomized, consisting of the development of four ice cream formulations (10%, 15%, 20% and 35% cupuaçu pulp concentration), with five replications, totaling 20 experimental units. The treatments during and after processing were submitted to physicochemical, sensory and microbiological analyses. The results allowed us to conclude that the physicochemical analyses of the raw material present within the appropriate range for the production and aggregation of value to the cupuaçu. The addition of 15% cupuaçu pulp allows reduction in total acidity, increase in °Brix and sensory attributes of color and texture, conferring greater acceptability by the consumer; while the addition of 35% cupuaçu pulp to ice cream showed lower overall aspect evaluation and purchase intention. The processing of ice cream in the presence of cupuaçu fruit pulp is characterized as an opportunity for diversification and value aggregation to production, improvement in the development of regional products and guarantee of food and nutritional safety, respecting microbiological quality standards.El helado disponible comercialmente es generalmente pobre en antioxidantes naturales, y es interesante explorar posibilidades que tienden a mejorar los atributos nutricionales del helado y agregar valor al producto. En vista de lo anterior, el objetivo de este trabajo fue promover la agregación de valor al cupuaçu (Theobroma grandfolium) a través de la elaboración de helados artesanales con diferentes concentraciones de la pulpa. El diseño experimental utilizado fue completamente aleatorizado, consistiendo en el desarrollo de cuatro formulaciones de helado (10%, 15%, 20% y 35% de concentración de pulpa de cupuaçu), con cinco replicaciones, totalizando 20 unidades experimentales. Los tratamientos durante y después del procesamiento fueron sometidos a análisis fisicoquímicos, sensoriales y microbiológicos. Los resultados nos permitieron concluir que los análisis fisicoquímicos de la materia prima presente dentro del rango apropiado para la producción y agregación de valor al cupuaçu. La adición de un 15% de pulpa de cupuaçu permite la reducción de la acidez total, el aumento de °Brix y los atributos sensoriales de color y textura, confiriendo una mayor aceptabilidad por parte del consumidor; mientras que la adición de un 35% de pulpa de cupuaçu al helado mostró una menor evaluación general del aspecto y la intención de compra. El procesamiento de helados en presencia de pulpa de fruta de cupuaçu se caracteriza como una oportunidad para la diversificación y agregación de valor a la producción, mejora en el desarrollo de productos regionales y garantía de seguridad alimentaria y nutricional, respetando los estándares de calidad microbiológica.O sorvete disponível comercialmente é, geralmente, pobre em antioxidantes naturais, sendo interessante a exploração de possibilidades que tendem a melhorar os atributos nutricionais do sorvete e agregação de valor ao produto. Diante do exposto, objetivou-se com o presente trabalho promover a agregação de valor ao cupuaçu (Theobroma grandfolium) por meio da elaboração de sorvete artesanal com diferentes concentrações da polpa. O delineamento experimental utilizado foi o inteiramente casualizado, constituído pelo desenvolvimento de quatro formulações de sorvete (10%, 15%, 20% e 35% concentração de polpa cupuaçu), com cinco repetições, perfazendo o total de 20 unidades experimentais. Os tratamentos durante e após o processamento foram submetidos às análises físico-químicas, sensorial e microbiológicas. Os resultados permitiram concluir que as análises físico-químicas da matéria-prima apresentam dentro da faixa adequada para a produção e agregação de valor ao cupuaçu. A adição de 15% de polpa de cupuaçu permite redução na acidez total, aumento no °Brix e nos atributos sensoriais de cor e textura, conferindo maior aceitabilidade pelo consumidor; enquanto que a adição de 35% de polpa de cupuaçu ao sorvete apresentou menor avaliação de aspecto global e intenção de compra. O processamento de sorvete na presença de polpa de fruta de cupuaçu, caracteriza-se como oportunidade de diversificação e agregação de valor a produção, melhoria quanto ao desenvolvimento de produtos regionais e garantia de segurança alimentar e nutricional, respeitando as normas de qualidade microbiológica.Research, Society and Development2022-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3295010.33448/rsd-v11i10.32950Research, Society and Development; Vol. 11 No. 10; e292111032950Research, Society and Development; Vol. 11 Núm. 10; e292111032950Research, Society and Development; v. 11 n. 10; e2921110329502525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/32950/27790Copyright (c) 2022 Nelio Ranieli Ferreira de Paula; Isabela Oliveira de Sousa; Érica de Oliveira Araújohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPaula, Nelio Ranieli Ferreira de Sousa, Isabela Oliveira de Araújo, Érica de Oliveira 2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/32950Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:45.584299Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream Agregando valor a Theobroma grandflorum mediante la preparación de helados artesanales Agregação de valor ao Theobroma grandflorum pela elaboração de sorvete artesanal |
title |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
spellingShingle |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream Paula, Nelio Ranieli Ferreira de Amazon Cupuaçu Pulpa Características físico-químicas Helado. Amazônia Cupuaçu Polpa Características físico-químicas Sorvete. Amazon Cupuaçu Pulp Physical-chemical characteristics Ice cream. |
title_short |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
title_full |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
title_fullStr |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
title_full_unstemmed |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
title_sort |
Assing value to Theobroma grandflorum for the preparations of handmade ince cream |
author |
Paula, Nelio Ranieli Ferreira de |
author_facet |
Paula, Nelio Ranieli Ferreira de Sousa, Isabela Oliveira de Araújo, Érica de Oliveira |
author_role |
author |
author2 |
Sousa, Isabela Oliveira de Araújo, Érica de Oliveira |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Paula, Nelio Ranieli Ferreira de Sousa, Isabela Oliveira de Araújo, Érica de Oliveira |
dc.subject.por.fl_str_mv |
Amazon Cupuaçu Pulpa Características físico-químicas Helado. Amazônia Cupuaçu Polpa Características físico-químicas Sorvete. Amazon Cupuaçu Pulp Physical-chemical characteristics Ice cream. |
topic |
Amazon Cupuaçu Pulpa Características físico-químicas Helado. Amazônia Cupuaçu Polpa Características físico-químicas Sorvete. Amazon Cupuaçu Pulp Physical-chemical characteristics Ice cream. |
description |
Commercially available ice cream is generally poor in natural antioxidants, and it is interesting to explore possibilities that tend to improve the nutritional attributes of ice cream and add value to the product. In view of the above, the objective of this work was to promote the aggregation of value to cupuaçu (Theobroma grandfolium) through the elaboration of artisanal ice cream with different concentrations of the pulp. The experimental design used was completely randomized, consisting of the development of four ice cream formulations (10%, 15%, 20% and 35% cupuaçu pulp concentration), with five replications, totaling 20 experimental units. The treatments during and after processing were submitted to physicochemical, sensory and microbiological analyses. The results allowed us to conclude that the physicochemical analyses of the raw material present within the appropriate range for the production and aggregation of value to the cupuaçu. The addition of 15% cupuaçu pulp allows reduction in total acidity, increase in °Brix and sensory attributes of color and texture, conferring greater acceptability by the consumer; while the addition of 35% cupuaçu pulp to ice cream showed lower overall aspect evaluation and purchase intention. The processing of ice cream in the presence of cupuaçu fruit pulp is characterized as an opportunity for diversification and value aggregation to production, improvement in the development of regional products and guarantee of food and nutritional safety, respecting microbiological quality standards. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/32950 10.33448/rsd-v11i10.32950 |
url |
https://rsdjournal.org/index.php/rsd/article/view/32950 |
identifier_str_mv |
10.33448/rsd-v11i10.32950 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/32950/27790 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 10; e292111032950 Research, Society and Development; Vol. 11 Núm. 10; e292111032950 Research, Society and Development; v. 11 n. 10; e292111032950 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052719291170816 |