Avaliação da incorporação de galactomanana deABSTRACT -With the market being increasingly competitive and consumers more demanding, it is extremely important to find more efficient and diversified alternatives for improving the quality of ice cream. The aim of this study was to develop guava-flavoured ice creams using galactomannan from Caesalpinia pulcherrima as a substitute for stabilizers, to evaluate their properties and to make a comparison with two commonly used stabilizers (xanthan gum and neutral super binder). To characterise the ice cream, analyses were made of overrun, resistance to melting, moisture, ash, protein, lipids, carbohydrates, total solids and pH. Microbiological quality was investigated by analysis of coliforms at 45 °C/g, of coagulase positive staphylococci/g and of Salmonella sp/25 g. Tests were carried out to evaluate purchase intent and the sensory attributes of colour, aroma, texture, flavour and overall impression. Three formulations of ice cream were made by modifying the stabilizer employed: neutral super binder (T1), galactomannan from C. pulcherrima (T2) and xanthan gum (T3). Melting rates showed a linear behaviour, being similar for up to 35 minutes for the three formulations. The ice cream samples had good values for overrun. No statistical differences were seen between the physical and chemical variables. In the sensory tests, the T2 formulation performed in a similar fashion to T1 and T3. However, the ice cream from formulation T3 displayed for the attribute of texture a better grade than the neutral super binder stabilizer (T1). All the formulations showed high purchase intent by the tasters. All the ice creams produced followed current legislation, showing that galactomannan from Caesalpinia pulcherrima can be used as a substitute for conventional stabilizers.

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This study optimizes the enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds to produce a low-viscosity dietary fiber. The effects of cellulase concentration (4.17-9.83 U/g of galactomannan) and hydrolysis time (98-392 min) on two response variables were evaluated using RSM. Some physical and chemical characteristics were determined on the hydrolysate selected in comparison with galactomannan. Both factors negatively affected the intrinsic viscosity, although positively influenced (p < .05) the reducing sugar content. The optimum condition was 9 U/g with 300 min, with 1.28 dl/g of intrinsic viscosity and 1.33% of reducing sugar. The hydrolysis increased total dietary fiber (1.9%) and soluble dietary fiber (2.8%) contents and decreased M n from 26.4 × 10 4 to 3.2 × 10 4 g/mol. Thermal and scanning electron microscope analysis suggested internal and external molecular changes, respectively. However, FT-IR, 1 H, and 13 C-NMR spectra showed characteristic chemical bonds and a mannose/galactose ratio of 2:1. This hydrolyzed galactomannan is suitable as a low-viscose dietary fiber with potential applications in food industry. Novelty Impact Statement• Galactomannan from seeds of Caesalpinia pulcherrima was successfully hydrolyzed.• Enzymatic hydrolysis caused a decrease of 87.72% in molecular mass.• The hydrolyzed product remained high in dietary fiber (84.3%).

This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.Keywords: fermented milk; lacteous products; centesimal composition; labeling.Practical Application: This paper highlights the importance to investigate what foods actually contain and check whether this mandatory information on the labels are true and placed in accordance with national demands. The products chosen for analysis were diet yogurts, whose label information was investigated based on specific legislation and physicochemical analyses that are highly necessary to verify whether the centesimal composition of yogurts sold to consumers is real, given that every consumer is entitled to correct and true information.

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