Desenvolvimento de gelado comestível á base de extrato aquoso de soja, kefir e jaboticaba.
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Data
2020-07-01
Autores
Mendonça, Giovana Maria Navarro de.
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Universidade Estadual Paulista (Unesp)
Resumo
Objetivo: Desenvolver um gelado comestível potencialmente funcional, a partir do extrato hidrossolúvel de soja (EHS), kefir e casca de jaboticaba desidratada. Métodos: Foram produzidos cinco gelados, com variação na concentração de kefir de soja (K) e extrato aquoso de soja (S): 1) GS–100% S; 2) GK1–75% S / 25% K; 3) GK2–50% S / 50% K; 4) GK3-25% S / 75% K e 5) GK–100% K. Os produtos foram avaliados durante o período de 90 dias de armazenamento (-22 ± 2 °C), por análises físico-químicas (composição centesimal, pH, acidez titulável, compostos fenólicos, atividade antioxidante e antocianinas), microbiológicas (segurança microbiológica e viabilidade de microrganismos dos gêneros Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. e leveduras) e sensoriais (aceitação, intenção e compra e Check All That Apply – CATA). Resultados: A formulação GS (100% EHS) apresentou as maiores médias de pH e as menores de acidez e a adição de kefir resultou em aumento na acidez dos produtos. Os teores de proteína e lipídios foram semelhantes entre as formulações e o gelado GK e GS apresentaram o maior e menor valor calórico - 139,52 e 98,02 Kcal/ 100g, respectivamente, em função dos teores de carboidratos presentes nas amostras. As concentrações de compostos fenólicos totais nas formulações com adição de kefir foram, em média, dez vezes superiores a da formulação GS, sem relação com capacidade antioxidante dos produtos no final do período de armazenamento. Todos os produtos apresentaram concentrações de coliformes termotolerantes <3 NMP/g e ausência para Salmonella ssp., sendo considerados seguros para o consumo humano. A viabilidade dos gêneros potencialmente probióticos - Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. – manteve-se superior a 10 log UFC/g durante todo o período de armazenamento. As formulações GS e GK1 exibiram as menores médias de aceitação e de intenção de compra para todos os atributos avaliados e a GK foi a mais bem aceita pelos consumidores. No teste CATA as formulações apresentaram perfis sensoriais distintos e o gelado com 100% de kefir (GK) foi associado a atributos desejáveis - aroma de fruta, sabor refrescante, sabor de jaboticaba natural, cor atraente, sabor de iogurte. Conclusão: Os gelados comestíveis apresentaram características microbiológicas adequadas e propriedades sensoriais que atendem às expectativas do público alvo do produto, além de potencial funcional conferido pela presença de compostos fenólicos e cepas dos grânulos de kefir. A formulação GK (100% de kefir) exibiu o melhor perfil sensorial durante o período de armazenamento avaliado.
Objective: To develop a potentially functional ice cream, using aqueous soy extract, kefir and dehydrated jaboticaba peel. Methods: Five ice creams were produced, with variation in the concentration of soy kefir (K) and aqueous soy extract (S): 1) GS – 100% S; 2) GK1–75% S / 25% K; 3) GK2–50% S / 50% K; 4) GK3-25% S / 75% K and 5) GK – 100% K. The products were evaluated during the 90-day storage period (-22 ± 2 ° C), by physical-chemical (chemical composition, pH, titratable acidity, phenolic compounds, antioxidant activity and anthocyanins), microbiological (microbiological safety and viability of Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. and yeasts) and sensory (acceptance, purchase intention and Check All That Apply - CATA) analysis. Results: The GS formulation showed the highest pH averages and the lowest acidity, and the addition of kefir resulted in an increase in the acidity of the products. The levels of protein and lipids were similar between the formulations and the ice cream GK and GS had the highest and lowest caloric value - 139.52 and 98.02 Kcal / 100g, respectively, depending on the content of carbohydrates levels. The concentrations of total phenolic compounds in formulations with the addition of kefir were, on average, ten times higher than that of the GS formulation, with no relation to the antioxidant capacity of the products at the end of the storage period. All products showed concentrations of thermotolerant coliforms <3 NMP / g and absence for Salmonella ssp., being considered safe for human consumption. The viability of potentially probiotic genera - Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. - remained above 10 log UFC / g throughout the storage period. The GS and GK1 formulations exhibited the lowest acceptance and purchase intention averages for all evaluated attributes and GK was the most accepted by consumers. In the CATA test, the formulations presented different sensory profiles and ice cream with 100% kefir (GK) was associated with desirable attributes - fruit aroma, refreshing flavor, natural jaboticaba flavor, attractive color, yogurt flavor. Conclusion: The ice creams had adequate microbiological characteristics and sensory properties that meet the expectations of the product's target consumers, besides functional potential conferred by phenolic compounds and strains of kefir granules. The GK formulation (100% kefir) exhibited the best sensory profile during the storage period evaluated.
Objective: To develop a potentially functional ice cream, using aqueous soy extract, kefir and dehydrated jaboticaba peel. Methods: Five ice creams were produced, with variation in the concentration of soy kefir (K) and aqueous soy extract (S): 1) GS – 100% S; 2) GK1–75% S / 25% K; 3) GK2–50% S / 50% K; 4) GK3-25% S / 75% K and 5) GK – 100% K. The products were evaluated during the 90-day storage period (-22 ± 2 ° C), by physical-chemical (chemical composition, pH, titratable acidity, phenolic compounds, antioxidant activity and anthocyanins), microbiological (microbiological safety and viability of Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. and yeasts) and sensory (acceptance, purchase intention and Check All That Apply - CATA) analysis. Results: The GS formulation showed the highest pH averages and the lowest acidity, and the addition of kefir resulted in an increase in the acidity of the products. The levels of protein and lipids were similar between the formulations and the ice cream GK and GS had the highest and lowest caloric value - 139.52 and 98.02 Kcal / 100g, respectively, depending on the content of carbohydrates levels. The concentrations of total phenolic compounds in formulations with the addition of kefir were, on average, ten times higher than that of the GS formulation, with no relation to the antioxidant capacity of the products at the end of the storage period. All products showed concentrations of thermotolerant coliforms <3 NMP / g and absence for Salmonella ssp., being considered safe for human consumption. The viability of potentially probiotic genera - Lactobacillus ssp., Streptococcus spp., Bifidobacterium ssp. - remained above 10 log UFC / g throughout the storage period. The GS and GK1 formulations exhibited the lowest acceptance and purchase intention averages for all evaluated attributes and GK was the most accepted by consumers. In the CATA test, the formulations presented different sensory profiles and ice cream with 100% kefir (GK) was associated with desirable attributes - fruit aroma, refreshing flavor, natural jaboticaba flavor, attractive color, yogurt flavor. Conclusion: The ice creams had adequate microbiological characteristics and sensory properties that meet the expectations of the product's target consumers, besides functional potential conferred by phenolic compounds and strains of kefir granules. The GK formulation (100% kefir) exhibited the best sensory profile during the storage period evaluated.
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Palavras-chave
Probióticos, Sorvete, Casca de jaboticaba, Extrato aquoso vegetal, Probiotics, Ice cream, Jaboticaba peel, Aqueous vegetable extract