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Advisor(s)
Abstract(s)
Gomas são produtos de confeitaria geralmente feitos com açúcar, gelatina e outros ingre-
dientes. À semelhança de outros produtos, as gomas de sumo de fruta podem ser uma
opção de lanche ou uma opção conveniente como sobremesa, oferecendo uma alternativa
saborosa para aqueles que desfrutam do paladar das uvas. O objetivo geral do presente
trabalho foi produzir gomas de sumo natural de uva, sem adição de corantes e conservan-
tes sintéticos e de açúcares adicionados, produto não existente no mercado. Um dos obje-
tivos específicos do presente estudo foi avaliar o uso de ágar e gelatina neutra como prin-
cipais agentes gelificantes para garantir a obtenção de uma consistência adequada do pro-
duto. Assim, neste trabalho de dissertação prepararam-se e desenvolveram-se formula-
ções de gomas de fruta, em particular de uva (1º sumo comercial e 2º sumo natural), tendo
sido, em simultâneo, determinados parâmetros físico-químicos e sensoriais. De forma a
garantir a qualidade e segurança alimentar do produto final, foi ainda avaliada a popula-
ção microbiana. Numa fase inicial fez-se um estudo de algumas gomas existentes nas
superfícies comerciais para melhor conhecer as propriedades físico-químicas destes pro-
dutos. De seguida, foi utilizado um sumo comercial de uva e romã, para se produzirem
diferentes formulações, tendo-se aplicado um desenho de mistura, "Simplex Lattice Level
3" (software Minitab®). Foram testados vários modelos – Linear, Quadrático, Cúbico
Especial, Cúbico Completo, Quártico Especial e Quártico Completo. Modelos com bons
ajustes (p-falta de ajuste não significativos e bons fatores de determinação (R2) ajustados
e preditos) foram obtidos para a atividade da água, aparência geral, aroma/cheiro, inten-
sidade do aroma/cheiro, textura, sabor e apreciação geral. Verificou-se que a formulação
ótima consistiu em 87,3% de sumo (v/v), 5,0% de ágar (m/v) e 7,7% de gelatina neutra
(m/v). Posteriormente, aplicou-se esta formulação para produzir gomas com sumo natural
de uvas, tendo-se obtido resultados que evidenciaram um teor de proteína superior ao das
gomas comerciais e com boa aceitabilidade por parte dos provadores. Em relação à esta-
bilidade microbiológica das gomas, obtiveram-se resultados questionáveis (Valores entre
5×102 e <103 UFC/g ou 2,6 e < 3 log UFC/g), sendo um fator a ter em consideração no
futuro. Sendo assim, as gomas de sumo de uva podem ser uma boa opção de sobremesa
ou lanche, sem aditivos sintéticos e açúcares adicionados, permitindo aumentar o rendi-
mento económico de produtores de uvas em Trás-os-Montes.
Gummies are confectionery products generally made with sugar, gelatin, and other ingre- dients. Similar to other products, fruit juice gummies can be a snack option or a conven- ient dessert option, offering a tasty alternative for those who like grapes. The general objective of this work was to produce gums made from natural grape juice, without the addition of synthetic dyes, preservatives, and added sugars, a product that does not exist on the market. One of the specific objectives of the present study was to evaluate the use of agar and neutral gelatin as the main gelling agents to ensure adequate product con- sistency. Thus, in this dissertation work, formulations of fruit gums were prepared and developed, namely of grapes (1st commercial juice and 2nd natural juice). Physic-chemical and sensory analyses were performed simultaneously. To guarantee the quality and food safety of the final product, microbial counts were also evaluated. In an initial phase, a study was carried out on some existing gummies on commercial surfaces to better under- stand the physic-chemical properties of these products. Next, a commercial grape and pomegranate juice was used to produce different formulations, applying an experimental design of mixtures, "Simplex Lattice Level 3" (Minitab® software). Several models were tested – Linear, Quadratic, Special Cubic, Full Cubic, Special Quartic, and Full Quartic. Models with good fits (non-significant p-lack of fit and good adjusted and predicted de- termining factors (R2)) were obtained for water activity, general appearance, aroma/smell, aroma/smell intensity, texture, flavor, and general evaluation. It was found that the opti- mal formulation consisted of 87.3% juice (v/v), 5.0% agar (w/v), and 7.7% neutral gelatin (w/v). Subsequently, this formulation was applied to produce gums with natural grape juice, resulting in a higher protein content than commercial gums and good acceptability among tasters. Regarding microbiological stability, questionable results were obtained (values between 5×102 and <103 CFU/g or 2,6 and < 3 log CFU/g), which is a factor to be taken into consideration in the future. Therefore, grape juice gummies can be a good dessert or snack option, without the addition of synthetic preservatives and additional sugars, allowing to increase the economic income of grape producers in Trás-os-Montes.
Gummies are confectionery products generally made with sugar, gelatin, and other ingre- dients. Similar to other products, fruit juice gummies can be a snack option or a conven- ient dessert option, offering a tasty alternative for those who like grapes. The general objective of this work was to produce gums made from natural grape juice, without the addition of synthetic dyes, preservatives, and added sugars, a product that does not exist on the market. One of the specific objectives of the present study was to evaluate the use of agar and neutral gelatin as the main gelling agents to ensure adequate product con- sistency. Thus, in this dissertation work, formulations of fruit gums were prepared and developed, namely of grapes (1st commercial juice and 2nd natural juice). Physic-chemical and sensory analyses were performed simultaneously. To guarantee the quality and food safety of the final product, microbial counts were also evaluated. In an initial phase, a study was carried out on some existing gummies on commercial surfaces to better under- stand the physic-chemical properties of these products. Next, a commercial grape and pomegranate juice was used to produce different formulations, applying an experimental design of mixtures, "Simplex Lattice Level 3" (Minitab® software). Several models were tested – Linear, Quadratic, Special Cubic, Full Cubic, Special Quartic, and Full Quartic. Models with good fits (non-significant p-lack of fit and good adjusted and predicted de- termining factors (R2)) were obtained for water activity, general appearance, aroma/smell, aroma/smell intensity, texture, flavor, and general evaluation. It was found that the opti- mal formulation consisted of 87.3% juice (v/v), 5.0% agar (w/v), and 7.7% neutral gelatin (w/v). Subsequently, this formulation was applied to produce gums with natural grape juice, resulting in a higher protein content than commercial gums and good acceptability among tasters. Regarding microbiological stability, questionable results were obtained (values between 5×102 and <103 CFU/g or 2,6 and < 3 log CFU/g), which is a factor to be taken into consideration in the future. Therefore, grape juice gummies can be a good dessert or snack option, without the addition of synthetic preservatives and additional sugars, allowing to increase the economic income of grape producers in Trás-os-Montes.
Description
Keywords
Uvas Gomas Sumo Formulações Agentes gelificantes Desenho experimental de misturas Ajustes de modelos matemáticos