Qualidade microbiológica e físico-química de sorvetes sabor chocolate comercializados na cidade de Limoeiro do Norte, Ceará, Brasil

Barcelos, Samuel Carneiro de; Silva, Edilene Ferreira da; Batista, Elisabeth Mariano; Santos, Sandra; Sá, Daniele Maria Alves Teixeira; Monte, Antonia Lucivânia de Sousa

doi:10.20396/san.v26i0.8654452

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…Rodrigues et al (2018) reported that the protein content of acai pulp and whey protein ice cream ranged from 3.99 to 10.25% according to the content of whey; the higher the whey concentration, the higher the protein content. In a study by Barcelos et al (2019), chocolate ice cream was found to have a protein content of 1.70-3.69%, lower than that of chocolate chia milkshake.…”

Section: Resultsmentioning

confidence: 94%

Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

Costa

Oliveira

et al. 2021

ForScience

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Utilization of whey for the preparation of new food products may be an alternative to minimize environmental problems and reduce the disposal of high nutritional value by-products. This study aimed to prepare chocolate milkshakes with chia by partially replacing milk with whey. Three milkshake formulations were developed: a control formulation (without whey), a formulation containing 36% milk and 24% whey, and a formulation containing 24% milk and 36% whey. Microbiological parameters, proximate composition, energy value, total solids, titratable acidity, pH, and water activity were evaluated after preparation. The data were subjected to Analysis of Variance in a Completely Randomized Design, and means were compared by Tukey’s test at the 5% significance level. Milkshakes were found to have good microbiological quality, with low counts of thermotolerant coliforms (determined at 45 °C) (< 3 MNP/g) and yeasts and filamentous fungi (< 10 CFU/g). That replacement of milk by whey resulted in a reduction in ash, lipid and energy values and an increase in carbohydrate values. One portion of the developed milkshakes was estimated to provide between 72.12 and 84.52 Kcal. There were no significant differences in titratable acidity, total solids, or water activity between formulations. It is inferred that chocolate milkshakes with chia prepared with partial replacement of milk by whey are a feasible and innovative alternative to minimize environmental impacts. Complementary studies are recommended on storage stability and sensory quality. Keywords: Functional foods. Ice-cold foods. Agro-industrial wastes. Aproveitamento do soro de leite na elaboração de milkshakes de chocolate com chia (Salvia hispanica L.) Resumo O aproveitamento do soro de leite na elaboração de novos produtos pode ser uma alternativa para minimizar problemas ambientais e o desperdício de subprodutos de alto valor nutricional. Assim, objetivou-se elaborar milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite. Foram elaboradas três formulações de milkshakes: sem adição de soro – controle, com 36% de leite/24% de soro e 24% de leite/36% de soro. A qualidade microbiológica, composição proximal e análises físico-químicas quanto aos parâmetros valor calórico, extrato seco, acidez total, pH e atividade de água foram avaliados, após o processamento. Os dados obtidos foram analisados através de Análise de Variância, em Delineamento Inteiramente Casualizado, comparando-se as médias pelo teste de Tukey a nível de 5% de significância. Verificou-se boa qualidade microbiológica, com baixas contagens para coliformes a 45 °C (< 3 NMP/g) e fungos filamentosos e leveduriformes (< 10 UFC/g). A inclusão de soro de leite provocou redução nos teores de cinzas, lipídeos e valores calóricos, bem como aumento nos teores de carboidratos. O consumo dos milkshakes indicou que as porções fornecem de 72,12 a 84,52 Kcal. Não houveram diferenças significativas entre os milkshakes para os parâmetros acidez total, extrato seco e atividade de água. Infere-se que a elaboração de milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite, pode ser viável e uma alternativa inovadora para minimizar impactos ambientais, sendo recomendadas análises complementares sobre a estabilidade de armazenamento e a qualidade sensorial. Palavras-chave: Alimentos funcionais. Gelados comestíveis. Resíduos agroindustriais.

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Section: Resultsmentioning

confidence: 94%

Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

Costa

Oliveira

et al. 2021

ForScience

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Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Castro

Sousa

Batista

et al. 2020

RSD

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The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.

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Qualidade microbiológica e físico-química de sorvetes sabor chocolate comercializados na cidade de Limoeiro do Norte, Ceará, Brasil

Cited by 2 publications

References 12 publications

Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

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