Desenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixina

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???dc.contributor.advisor???: dc.contributor.advisorSereia, Maria Josiane-
???dc.contributor.advisor???: dc.contributor.advisorDemczuk Junior, Bogdan-
Autor(es): dc.contributor.authorOliveira, Renata Rodrigues de-
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???dc.identifier.citation???: dc.identifier.citationOLIVEIRA, Renata Rodrigues de. Desenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixina. 79 f. 2013. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.pt_BR
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Resumo: dc.description.abstractCHAPTER I - The appeal of consumers for different products is a reflection of information about food market. The present work had as objective to produce a low fat probiotic frozen yogurt in different concentrations of honey to substitute part of sugar in order to find out the variable effect in physicochemical and sensory characteristics of final product. From a central rotational delineation compound, eleven formulations were defined for the study, having as variables the addiction of sugar and honey in two treatments, base and sauce, using the response surface methods. The samples were examined for the concentrations of total solids, fat, proteins, pH, acidity, simpler carbohydrates, overrun and sensorial evaluation to be checked through the acceptance tests and the consumers purchase intention. Among all the analysis, only reducing simpler carbohydrates and the sensory tests differed significantly (p ≤ 0.05), proving the influence of honey in the evaluated parameters. The honey performed negative effect in the product acceptance showing to be doable only when added in the sauce with an maximum proportion of 2.0 %. CHAPTER II - The food industry shows strong interest in studies involving extraction of natural products. Regarding pigments, there are still some difficulties in the use of natural dyes in the food industry because they have lower stability than synthetic dyes. This study aimed to characterize and microencapsulate belataine and bixin pigments from beet and annatto seeds, respectively, using maltodextrin as a vehicle, study the ideal conditions for stability apply to frozen yogurt, and assess their acceptability. Colorimetric results showed that the atomized product showed that the microcapsules ind buffer solution showed smaller changes in the parameters L*, a*, b*, c*, H* microcapsules that Betalaine and bixin added to frozen yogurt. The bixin microcapsules showed excellent solubility with 96.87%.pt_BR
???dc.description.sponsorship???: dc.description.sponsorshipPIBIC - UTFPRpt_BR
Palavras-chave: dc.subjectSorvetes, gelados, etcpt_BR
Palavras-chave: dc.subjectFrozen yogurtpt_BR
Palavras-chave: dc.subjectCorantespt_BR
Palavras-chave: dc.subjectAvaliação sensorialpt_BR
Palavras-chave: dc.subjectMelpt_BR
Palavras-chave: dc.subjectIce cream, ices, etcpt_BR
Palavras-chave: dc.subjectColorings matterpt_BR
Palavras-chave: dc.subjectSensory evaluationpt_BR
Palavras-chave: dc.subjectHoneypt_BR
Título: dc.titleDesenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixinapt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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