Elaboração E Avaliação Sensorial De Sorvete Diet E Sem Lactose De Mangaba Endêmica Do Cerrado

Almeida, Ana Beatriz da Silva; Ferreira, Monica Aparecida Campos; Barbosa, Tatiane Muniz; Siqueira, Ana Paula Silva; Souza, Eli Regina Barboza de

doi:10.32404/rean.v3i3.1206

Cited by 8 publications

(6 citation statements)

References 4 publications

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“…We attribute this to the use of the same equipment during production and the low amount of lipids in the formulation, which directly influenced the accumulation of air in the mass, since it used an ice cream producer with was no air entry, being closed at the ends. (Correia et al, 2008;Almeida et al, 2016). Despite this, the pH values of all formulations did not significantly differ until day 14; however, at day 21, the highest pH value relative to no storage period was observed (p > 0.05).…”

Section: Centesimal Analysismentioning

confidence: 89%

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Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

Alves

Santos

Faria

et al. 2021

RSD

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This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C.

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Section: Centesimal Analysismentioning

confidence: 89%

“…The development of new food products brings numerous advantages, including improved quality and increased variety for consumers and higher profit and decreased production costs for the manufacturers (Abreu, 2012). Ice cream is an excellent source of energy, protein, carbohydrates, and lipids (Almeida et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

Alves

Santos

Faria

et al. 2021

RSD

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“…Análise de derretimento das amostras de sorvetes. Almeida et al (2016) encontraram valor próximo de derretimento para sorvete tradicional de cerca de 100 g em 40 min, enquanto, no presente trabalho, o sorvete foi completamente derretido em torno de 50 min. Já Walus (2014), para um sorvete com substituição parcial de gordura por leitelho, obteve, em amostra com adição de 3% de leitelho e outra amostra com 5% de leitelho, tempos de derretimento de 50 min e 60 min, respectivamente.…”

Section: Incorporação De Ar (Overrum) E Teste De Derretimentounclassified

Desenvolvimento de sorvete com adição de leitelho

Ramos

Silva

Antunes

et al. 2021

Braz. J. Food Technol.

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Resumo O leitelho, um subproduto da produção de manteiga, é altamente poluente devido à alta demanda bioquímica de oxigênio. Uma das características principais desse resíduo é a presença de fosfolipídeos, que o torna um ótimo emulsificante para ser aplicado em alimentos. Deste modo, o objetivo do presente trabalho foi estabelecer uma formulação para a fabricação de sorvete e verificar na mesma a influência do leitelho na substituição de leite desnatado. Para isso, foram elaboradas três formulações: tradicional (100% leite desnatado); com 50% de substituição de leite desnatado por leitelho, e outra com substituição total do leite desnatado por leitelho (100% leitelho). Esses sorvetes foram submetidos à análise de pH, atividade de água, incorporação de ar (overrun), derretimento e análise sensorial (aceitação, intenção de compra e comment analysis). A amostra de sorvete que teve 100% do leite desnatado substituído por leitelho foi a que apresentou melhores resultados de overrun, derretimento e sensoriais, sendo o sorvete mais aceito e com melhor intenção de compra. Portanto, concluiu-se que o leitelho pode ser indicado como sendo um substituto do leite desnatado na produção de sorvetes, permitindo assim um ótimo aproveitamento desse resíduo.

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“…Mangabeira (Hancornia speciosa Gomes) is an example of a species from this region (Sousa et al, 2007). While this plant is well-known for its appreciated fruit flavor (Almeida et al, 2016), other parts of the plant are used in folk medicine, prompting further investigation into their biological activities.…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization and toxicological analyses of hydroalcoholic extracts from the stem and leaves of mangabeira (Hancornia speciosa Gomes) as a guide for the development of green cosmetics

Panontin¹,

Neres²,

Fernandes³

et al. 2021

J. Med. Plants Res.

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The increasing interest in green cosmetics has a major influence on the cosmetics market, whether due to the incorporation of the functionalities of the extracts, or the substitution of synthetic ingredients with natural ones. Yet, the natural substances found in those products must be evaluated for their chemical characterization and toxicity. This study determined the chemical profile and assessed the toxicity of stem (S) and leaf (L) extracts of Hancornia speciosa Gomes obtained by Soxhlet apparatus (SOX) and ultrasonic-assisted extraction (US). Hydroethanolic (70%) extracts were prepared from the stem and leaves of H. speciosa resulting in Soxhlet stem extract, ultrasound stem extract, Soxhlet leaf extract, ultrasound leaf extract. The chemical characterization of the extracts was performed by phytochemical screening and the compounds were identified by GC-MS analyses. The toxicity test was analyzed at concentrations of 50, 250 and 500 µg/ml, using the Allium cepa and Artemia salina tests. The phytochemical analysis identified flavonoids, tannins and saponins while the GC-MS analysis found lupeol, hentriacontane, undecanoic acid, Friedelan-3-one and a potentially toxic substance known as oxalic acid. The toxicity test showed low genotoxic and antimutagenic indexes in the extracts of H. speciosa. The findings suggest that the safest extracts in cosmetic preparations were Soxhlet stem extract and Soxhlet leaf extract, while the most toxic extract was ultrasound leaf extract.

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Elaboração E Avaliação Sensorial De Sorvete Diet E Sem Lactose De Mangaba Endêmica Do Cerrado

Cited by 8 publications

References 4 publications

Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

Desenvolvimento de sorvete com adição de leitelho

Chemical characterization and toxicological analyses of hydroalcoholic extracts from the stem and leaves of mangabeira (Hancornia speciosa Gomes) as a guide for the development of green cosmetics

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