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Abstract(s)
O presente trabalho teve como objetivo principal desenvolver gelados utilizando emulsionantes
à base de Spirulina platensis e avaliar suas propriedades físicas e sensoriais. Foram utilizados
dois tipos de emulsionantes: biomassa de Spirulina platensis em pó e extrato proteico de
Spirulina, tendo sido utilizado um emulsionante comercial como controle. Os gelados foram
preparados com diferentes formulações (25, 50, 75 e 100% dos novos emulsionantes), levando
em consideração o teor de proteína presente na biomassa e no concentrado proteico de
Spirulina. As curvas de congelação dos gelados foram determinadas registando-se a
temperatura de congelação ao longo do tempo. As propriedades físicas dos gelados foram
avaliadas através da análise da derretibilidade, do overrun (incorporação de ar) e da textura. A
análise sensorial foi realizada com a participação de 50 provadores, os quais avaliaram a
aparência geral, cor, textura, sabor e apreciação geral de três gelados (controlo (gelado
preparado com o emulsionante comercial), 100% biomassa e 100% concentrado proteico como
emulsionantes) numa escala hedónica não estruturada. Os resultados demonstraram que as
curvas de congelação dos vários gelados foram semelhantes. Pelo contrário, a adição de
Spirulina (biomassa e concentrado proteico) afetou a cor dos gelados, mas não influenciou
significativamente a derretibilidade e o overrun. Em termos de textura, avaliada por dois tipos
de ensaio, medição da força de compressão, determinada durante o teste com a célula de corte
Knife Edge (HDP/BS) (Lâmina Warner Bratzler), e da espalhabilidade (spreadability),
verificou-se que os gelados com biomassa de Spirulina mostraram-se mais suaves e menos
resistentes ao corte em comparação com o gelado controlo. Pelo contrário, os gelados com
concentrado proteico mostraram um comportamento mais variável em relação à textura. Em
relação à análise sensorial, o gelado controlo foi o melhor classificado em termos de aparência
geral, sabor e apreciação geral. Pelo contrário, os provadores classificaram de forma idêntica
os três gelados em relação à textura. O gelado controlo foi o preferido por cerca de 43,8% dos
provadores, seguido do gelado com o concentrado de Spirulina (31,3%). Em conclusão, os
resultados obtidos fornecem informações importantes para o desenvolvimento futuro de
gelados mais saudáveis e sustentáveis, atendendo às preferências dos consumidores.
The present work had as main objective to develop ice creams using emulsifiers based on Spirulina platensis and to evaluate their physical and sensory properties. Two emulsifiers were used: powdered Spirulina platensis biomass and Spirulina protein extract, using a commercial emulsifier as a control. The ice creams were prepared with different formulations (25, 50, 75 and 100% of the new emulsifiers), considering the protein content present in the biomass and in the Spirulina protein concentrate. The ice cream freezing curves were determined by recording the freezing temperature over time. The physical properties of the ice creams were evaluated through the analysis of meltability, overrun (incorporation of air) and texture. Sensory analysis was carried out with the participation of 50 tasters, who assessed the overall appearance, colour, texture, flavour and general appreciation of three ice creams (control (ice cream prepared with the commercial emulsifier), 100% biomass and 100% protein concentrate as emulsifiers) on an unstructured hedonic scale. The freezing curves of the various ice creams were similar. On the contrary, adding Spirulina (biomass and concentrated protein) affected the colour of the ice creams but did not significantly influence the meltability and overrun. In terms of texture, evaluated by two types of tests, measurement of the compressive strength, determined during the test with the Knife Edge (HDP/BS) cutting cell (Warner Bratzler blade), and the spreadability, it was found that the ice creams with Spirulina biomass were softer and less resistant to cutting compared to the control ice cream. On the contrary, ice creams with protein concentrate showed a more variable behaviour concerning texture. Concerning sensory analysis, the control ice cream was ranked the highest in overall appearance, flavour and general appreciation. On the contrary, the tasters identically classified the three ice creams in relation to texture. The control ice cream was preferred by about 43.8% of the tasters, followed by the ice cream with Spirulina concentrate (31.3%). In conclusion, the present results provide important information for the future development of healthier and more sustainable ice creams to meet consumer preferences.
The present work had as main objective to develop ice creams using emulsifiers based on Spirulina platensis and to evaluate their physical and sensory properties. Two emulsifiers were used: powdered Spirulina platensis biomass and Spirulina protein extract, using a commercial emulsifier as a control. The ice creams were prepared with different formulations (25, 50, 75 and 100% of the new emulsifiers), considering the protein content present in the biomass and in the Spirulina protein concentrate. The ice cream freezing curves were determined by recording the freezing temperature over time. The physical properties of the ice creams were evaluated through the analysis of meltability, overrun (incorporation of air) and texture. Sensory analysis was carried out with the participation of 50 tasters, who assessed the overall appearance, colour, texture, flavour and general appreciation of three ice creams (control (ice cream prepared with the commercial emulsifier), 100% biomass and 100% protein concentrate as emulsifiers) on an unstructured hedonic scale. The freezing curves of the various ice creams were similar. On the contrary, adding Spirulina (biomass and concentrated protein) affected the colour of the ice creams but did not significantly influence the meltability and overrun. In terms of texture, evaluated by two types of tests, measurement of the compressive strength, determined during the test with the Knife Edge (HDP/BS) cutting cell (Warner Bratzler blade), and the spreadability, it was found that the ice creams with Spirulina biomass were softer and less resistant to cutting compared to the control ice cream. On the contrary, ice creams with protein concentrate showed a more variable behaviour concerning texture. Concerning sensory analysis, the control ice cream was ranked the highest in overall appearance, flavour and general appreciation. On the contrary, the tasters identically classified the three ice creams in relation to texture. The control ice cream was preferred by about 43.8% of the tasters, followed by the ice cream with Spirulina concentrate (31.3%). In conclusion, the present results provide important information for the future development of healthier and more sustainable ice creams to meet consumer preferences.
Description
Mestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do Paraná
Keywords
Spirulina platensis Gelado Emulsionantes Propriedades fisicas Análise sensorial