Aceitação Sensorial E Caracterização Físico-Química De Sorvete Sabor Chocolate Submetida Ao Congelamento Rápido (-80°c) E Lento (-18°c)

Abstract

RESUMO-Os sorvetes são fabricados a partir de uma emulsão estabilizada, produzindo uma substância cremosa, suave e agradável ao paladar. O objetivo foi avaliar a aceitação sensorial do sorvete armazenado a-80°C e a-18°C, assim como caracterizar os mesmos. As análises físicoquímicas realizadas foram: umidade, cinzas, sólidos solúveis, proteínas, lipídeos, pH e overrun. Na análise sensorial foi aplicado o método afetivo utilizando uma escala hedônica de nove pontos. 60 julgadores não treinados receberam cada um três amostras (comercial,-18°C e-80°C) codificadas aleatóriamente. O programa estatístico utilizado foi SAS for Window 9.0, aplicando a ANOVA (p≤5%) e teste de Tukey. Nos atributos aparência, sabor, textura, aceitação global e intenção de compra, o sorvete congelado a-80°C obteve maior aceitação. As análises físicoquímicas não apresentaram diferenças significativas, estando dentro dos padrões exigidos pela legislação. Com overrun de 110% mostraram ser um produto de boa qualidade.

Feasibility of Utilising Ricotta Cheese Whey in Chocolate Ice Cream / Viabilidade De Utilização Do Soro De Queijo Ricota Em Sorvete De Chocolate

“…Boff (2013) with 63 to 70%, and Rodrigues et al (2006) with 55 to 59%. The average values of ash content in chocolate ice cream found in the present study are in line with those in the literature for that same flavour, as Bery et al (2014) with 1.17%, Rodrigues et al (2006) with 1.27%, and Boff 2013with 1.24%.…”

“…Additionally, alkalised or non-alkalised cocoa powder can also affect the pH of ice cream system. In this study, the pH values and acidity for ice creams were similar to the ones mentioned above and to other studies with chocolate ice cream (Rodrigues et al, 2006;Bery et al, 2014).…”

Impact of different dairy wheys on quality parameters of ice cream

“…The moisture in the present study ranged from 64.63 to 68.46%, which coincides with most of the results found by different authors who analyzed milk-based ice cream: Rodrigues et al (2006) with 55 to 59%; Boff et al 2013with 63 to 70%, and Bery et al (2014) with 54%. As in the main ingredients of this study, ice creams containing whole milk showed lower moisture compared to those containing butter whey, cheese whey and ricotta whey, respectively.…”

“…pH values of ice creams are generally around 6.3, however pH and titratable acidity are parameters that can be influenced by the composition of the mixture, such as the addition of fruits to the formulation and the use of milk of different origins (Correia et al, 2008). In this study, pH and titratable acidity values for ice creams were similar to those of other studies on chocolate ice cream (Rodrigues et al, 2006;Bery et al, 2014).…”

Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream

“…Similar fact occurred for texture data: the samples with milk, cheese whey and ricotta whey were considered equal at the same time that the sample with butter whey did not significantly differed from the sample with cheese whey. Unlike what Rodrigues et al (2006) found (7.95), the same behavior for "global acceptance" scores was observed in other studies that also sensory evaluated chocolate ice creams: Owni and Khater (2010) (5,77), Bery et al (2014) (mean of 6.93), and Maestrello et al (2017) (between 6 and 7).…”