Elaboração De Sorvetes Funcionais Adicionados De Fruta Exótica

Lima, M. E. A.; Thiers, Tainá Rios; Quintão, Arthur De Oliveira; Ferreira, Fernanda Senna; Cunha, Luciana Rodrigues da; Cunha, Simone de Fátima Viana da; Gandra, Kelly Moreira Bezerra; Vieira, Silvia Mendonça; Monteiro, Reginaldo de Souza; Pereira, Patrícia Aparecida Pimenta

doi:10.5380/cep.v35i1.55940

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…They are widely used, for example, as an additive in fermented dairy products-yoghurts, cheeses, curds, in the confectionery industry, when added to ice cream, etc. (Lima et al, 2017;Pereira et al, 2018) In many cases, heat or refrigeration treatment is used and thermophysical characteristics knowledge is necessary to calculate the corresponding technological processes (Mohd Ali et al, 2020;Nowak et al, 2018;Zocoler de Mendonça & Lopes Vieites, 2019). Thus the research of the tropical fruits thermophysical characteristics is an actual task.…”

Section: Introductionmentioning

confidence: 99%

Thermophysical and chemical characteristics of tropical fruits

Neverov

Korotkiy

Korotkaya

et al. 2022

Nexo Revista Científica

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When developing canning technologies raw material processing processes thermophysical calculations are inevitably used. This work's purpose is to analyze the tropical fruits thermophysical characteristics. The research objects were the following fruits: kiwi, papaya, avocado and figs. The stationary flat layer method was used to analyze the thermal conductivity. The cryoscopic temperature was determined by the thermogram flat surface which was obtained during the product freezing. The hydrostatic weighing method was used to determine the density. The sugar content was determined using the refractometric method. The moisture content was determined by drying-out to a constant mass. As a result of the carried out work, the physical and chemical parameters of kiwi, avocado, papaya and figs were determined. The thermophysical properties of tropical fruits such as heat capacity, cryoscopic temperature, thermal conductivity, and the amount of frozen moisture, were calculated.

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Section: Introductionmentioning

confidence: 99%

Thermophysical and chemical characteristics of tropical fruits

Neverov

Korotkiy

Korotkaya

et al. 2022

Nexo Revista Científica

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“…Например, в качестве добавки в кисломолочные продукты -йогурты, сырки, творожки, в кондитерской промышленности, при добавлении в мороженое и т. д. [22,23]. Во многих случаях используется тепловая или холодильная обработка.…”

Section: Introductionunclassified

Thermophysical Characteristics of Tropical Fruits in Milk Powder Products

Korotkiy

Neverov

Владимиров

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Canning requires thermophysical calculations for thermal or cold processing. These calculations are based on thermophysical characteristics of raw materials. The research objective was to analyze the thermophysical characteristics of tropical fruits. Study objects and methods. The study featured kiwi, papaya, avocado, and figs. Their thermal conductivity was analyzed with the help of stationary fiber plate method. The cryoscopic temperature was determined from the flat area of the thermogram obtained during freezing. The heat capacity and the amount of frozen moisture were determined by calculation based on the available data on the chemical composition of the fruits. The density was defined by using the hydrostatic weighing method, the sugar content – by the refractometric method, the moisture content – by drying to constant mass. Results and discussion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. Papaya demonstrated the highest moisture content – 86.32 ± 0.02%, while kiwi appeared to have the highest density – 1,065 ± 1 kg/m3. Figs had the highest sugar content – 16.0 ± 0.1%. The thermal conductivity coefficient of fresh and frozen tropical fruits was determined experimentally and increased after freezing. Frozen avocado showed only a slight increase in thermal conductivity coefficient because of its low moisture content while frozen figs demonstrated a significant increase in the thermal conductivity coefficient – by 3.3 times. This product possessed the highest thermal conductivity: 0.63 ± 0.02 W/(m·K) for the fresh samples and 2.06 ± 0.02 W/(m·K) for the frozen samples. The thermal conductivity coefficient of kiwi and papaya increased by 2 and 4.2 times, respectively. The experiment also examined the effect of protective plastic wrap and ripeness on the thermal conductivity coefficient. The film proved to have a negative effect on the reliability of thermophysical analysis. The cryoscopic temperature was determined empirically. Such thermophysical properties as heat capacity, thermal diffusivity, and frozen moisture were based on the available chemical composition. Conclusion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. It included a set of experiments on the thermal conductivity coefficient of fresh and frozen tropical fruits. The obtained values can be used to develop the optimal parameters of thermal processing, refrigeration, and thermal treatment of new products. They can also be useful for fortifying dairy and bakery products with exotic fruits.

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Sorvete enriquecido com doses de hidrolisado de carne mecanicamente separada de tilápia: análises físico-química, microbiológica e sensorial

Silva,

Corrêia,

Feiden

et al. 2024

Cad. Pedagógico

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A inclusão de proteínas hidrolisadas de tilápias em sorvetes pode ser uma alternativa de valor proteico para consumidores que necessitam de maior ingestão de proteínas, como no caso de desnutrição em crianças e idosos, ou em casos de doenças. O objetivo deste trabalho foi analisar a inclusão de 4 doses de hidrolisado de Carne Mecanicamente Separada – CMS de tilápia em sorvetes e uma dose controle sem adição de hidrolisado. Neste sentido foram realizadas análise físico-químicas e microbiológicas de amostras de sorvetes com diferentes adições de hidrolisados. Também foi realizado uma análise sensorial e teste de aceitação e compra por 64 avaliadores voluntários não treinados. A análise microbiológica demonstrou segurança alimentar para as amostras de sorvete. As análises físico-químicas indicaram que a adição de hidrolisado obteve efeito linear crescente para os teores de proteína e decrescente para umidade e lipídeos, sendo obtido uma média de 16,13% de proteína no sorvete com adição de 20% de hidrolisado proteico de CMS de tilápia. Os valores de Resíduo Mineral Fixo – RMF não obtiveram diferença estatística entre as amostras de sorvetes. Os sorvetes com adição de 15 e 20% de hidrolisado obtiveram excelentes médias de avaliações no teste de aceitação e compra. Com base nos resultados deste estudo, foi possível concluir que, o desenvolvimento de sorvetes utilizando com adições de proteínas de hidrolisado à base de pescados pode se tornar um alimento para consumidores que necessitam de maior ingestão de proteínas.

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Elaboração De Sorvetes Funcionais Adicionados De Fruta Exótica

Cited by 3 publications

References 6 publications

Thermophysical and chemical characteristics of tropical fruits

Thermophysical and chemical characteristics of tropical fruits

Thermophysical Characteristics of Tropical Fruits in Milk Powder Products

Sorvete enriquecido com doses de hidrolisado de carne mecanicamente separada de tilápia: análises físico-química, microbiológica e sensorial

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