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Resumo:Recentemente, a indústria de laticínios tem dado especial atenção ao desenvolvimento de produtos contendo baixo teor de lactose, visando atender as necessidades de consumidores que apresentam intolerância à este tipo de açúcar. Este trabalho teve por objetivo avaliar os efeitos da adição de inulina nas características químicas, sensoriais e sobrevivência dos probióticos em frozen yogurt simbiótico com reduzido teor de lactose durante o período de armazenamento. O grau de hidrólise alcançado utilizando 0,8 g de lactase por litro de leite foi de 97,54%, ficando abaixo do limite de quantificação (0,5%), podendo ser considerado um alimento para fins especiais. Com base nos resultados obtidos, pode se concluir que a enzima lactase reduziu de maneira eficaz o teor de lactose nos frozen desenvolvidos, não alterando as características físico-químicas e viabilidade da cultura probiótica. A adição de inulina causou alteração significativa (p<0,05) nos atributos sensoriais avaliados e favoreceu o crescimento do L. acidofilus, mostrando que este tipo de gelado comestível constitui uma boa opção para o mercado de laticínios, por atender consumidores intolerantes lactose.Palavras-chave: Gelados comestíveis; Hidrólise da lactose; Inulina; Lactase; Probióticos. Influence of inulin on chemical, sensorial and survival of L. Acidophilus in symbiotic frozen yogurt with reduced-lactose:Recently, the dairy industry has given special attention to development of products containing low lactose content, to meet the needs of consumers intolerant to this sugar type. This study aimed to evaluate the effects of adding inulin on chemical, sensory and survival of probiotics in symbiotic frozen yogurt with reduced lactose content during the storage period. The hydrolysis degree achieved using 0.8 g of lactase per liter milk was about 97.54%, being below the limit quantification (0.5%) and being considered as a food for special purposes. Based on the results obtained, it can be concluded that the enzyme lactase effectively reduced the lactose content in frozen developed, not by changing the physicochemical and viability of probiotic culture. The addition of inulin caused a significant change (p<0.05) in sensory attributes evaluated and promoted the growth of L. acidophilus, showing that this type of edible ice cream is a good option for the dairy market, catering lactose intolerant consumers.

Resumo: O apelo dos consumidores por produtos diferenciados é um reflexo do grande fluxo de informações sobre o mercado alimentício. O presente trabalho teve por objetivo produzir frozen yogurt probiótico com baixo teor de gordura adicionado de diferentes proporções de mel em substituição a parte de açúcar para verificar o efeito desta variável nas características físicas, químicas e sensoriais do produto final. Para a elaboração dos frozen yogurt foram utilizados: leite desnatado, glicose, açúcar, mel, leite em pó desnatado, soro de leite em pó, amido modificado, espessante, liga neutra, emulsificante e cultura mista de Lactobacillus acidophilus, Bifidobacterium ssp e Lactobacillus casei. A partir de um delineamento composto central rotacional, 11 formulações foram definidas para o estudo, tendo como variáveis a adição de açúcar e mel em dois tratamentos, base e calda, utilizando métodos de superfícies de respostas (RMS). As amostras foram analisadas para teores de sólidos totais, gorduras, proteínas, pH, acidez, açúcares, overrun e avaliação sensorial por meio de testes de aceitação e intenção de compra. Dentre todas as análises somente açúcares redutores e os testes sensoriais diferiram significativamente (p ≤ 0,05), comprovando a influência do mel nos parâmetros avaliados. É possível produzir gelado comestível com valor lipídico reduzido sem interferir nos padrões de identidade e qualidade estabelecidos pela legislação brasileira. O mel exerceu efeito negativo na aceitabilidade do produto, demonstrando-se viável somente quando adicionado na calda com uma proporção máxima de 2,0 %. Palavras-chave:Frozen yogurt, Mel, Avaliação Sensorial, Composição química.The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt: The appeal of consumers for different products is a reflex of much information about alimentary market. The present work had as objective to produce low fat probiotic frozen yogurt in different concentrations of honey to substitute part of sugar in order to find out the effect of this variable in the physicochemical and sensory characteristics of the final product. In order to prepare the frozen yogurt, skimmed milk, glucose, sugar, honey, skimmed powder milk, powder whey, modified starch, thicken additive, neutral mixture, emulsifier and blended culture of Lactobacillus acidophilus, Bifidobacterium ssp and Lactobacillus casei were used. From a central rotational delineation compound, eleven formulas 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 purchase intention of the consumers. Among all the analysis, only reducing simpler carbohydrates and the sensory tests differed significantly (p ≤ 0.05), proving the influence of h...

The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.

Tilapia has high-temperature tolerance, can breed in captivity, grow fast, and have excellent cost-benefit. Because of these characteristics, this species is of great interest in aquaculture and, currently, the most produced fish in Brazil. However, by increasing tilapia production, there was also a rise in the amount of organic waste, mainly from filleting, which discards 70% of waste. There are many studies on collagen extraction from tilapia skin as an alternative to reduce these residues and add commercial value. In this work, the extraction of protein concentrate was tested using an acid protocol, in which the tilapia skins underwent a pre-treatment in an acid medium and saline precipitation, with variations in time and concentration. After its extraction, the skin was evaluated for ash, moisture, protein, solubility, and pH. The protein concentrate obtained showed low ash contents, and the humidity is within those presented by the literature. The protein concentrate showed levels from 68.73 to 80.58% of protein and a low solubility between 4.03 to 6.93%. In conclusion, acid extraction is a possible means of collagen extraction, and tilapia skin is a good alternative to reuse waste generated in the fish industry.