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Publicação:
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

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dc.contributor.authorde Souza Fernandes, Daiana [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorDel Bem, Marilia Sbragia [UNESP]
dc.contributor.authorMischan, Martha Maria [UNESP]
dc.contributor.authorGarcia, Émerson Loli [UNESP]
dc.contributor.authordos Santos, Thaís Paes Rodrigues [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:10:44Z
dc.date.available2018-12-11T17:10:44Z
dc.date.issued2017-05-01
dc.description.abstractIn the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.en
dc.description.affiliationCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)
dc.description.affiliationBioscience Institute São Paulo State University (UNESP)
dc.description.affiliationUnespCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)
dc.description.affiliationUnespBioscience Institute São Paulo State University (UNESP)
dc.format.extent1357-1367
dc.identifierhttp://dx.doi.org/10.1007/s13197-017-2533-8
dc.identifier.citationJournal of Food Science and Technology, v. 54, n. 6, p. 1357-1367, 2017.
dc.identifier.doi10.1007/s13197-017-2533-8
dc.identifier.file2-s2.0-85015789372.pdf
dc.identifier.issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.lattes3739930848549194
dc.identifier.lattes5493452207047677
dc.identifier.scopus2-s2.0-85015789372
dc.identifier.urihttp://hdl.handle.net/11449/174355
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.ispartofsjr0,689
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectComposition
dc.subjectFat substitute
dc.subjectFiber
dc.subjectMaltodextrin
dc.subjectTexture
dc.subjectThermal properties
dc.titleCassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory propertiesen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.lattes3739930848549194
unesp.author.lattes5493452207047677

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais