Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T11:15:41Z (GMT). No. of bitstreams: 1 Cadena_RafaelSilva_M.pdf: 587249 bytes, checksum: ffccf18dd24b727a071e97e16f675a55 (MD5) Previous issue date: 2008 / Resumo: O sorvete é uma matriz altamente complexa de alimento contendo proteínas, gordura, açúcares, ar, minerais, etc. e relações incontáveis entre os diferentes constituintes. No Brasil, o consumo per capita de sorvete é de 3,5 litros ao ano, menos de um quarto do volume dos países nórdicos, como Finlândia, Dinamarca e Noruega, onde o consumo per capita de sorvete é de, aproximadamente, 20 litros por ano, demonstrando que há espaço para o crescimento da indústria sorveteira no Brasil. Este trabalho teve como objetivo realizar análise de aceitação, análise descritiva quantitativa, análise tempointensidade e análise físico-químicas em sorvetes sabor creme tradicional e ¿light¿ comercializados na região de Campinas/SP. Os dados foram analisados estatisticamente com auxílio do programa estatístico SAS. Foi aplicado Análise de variância (ANOVA) e Teste de Média de Tukey. O Mapa de Preferência Interno foi feito através do programa XLStat. No teste de aceitação as amostras tradicionais foram melhores aceitas que as amostras ¿light¿, com exceção de uma amostra de sorvete ¿light¿. O método Análise Descritiva Quantitativa diferenciou as amostras pelos atributos cor amarela, brilho, aroma doce, aroma de chocolate branco, aroma de gordura hidrogenada vegetal, gosto doce, sabor de chocolate branco e sabor de gordura vegetal. A análise de tempo-intensidade revelou gosto amargo em uma amostra tradicional e residual amargo nas amostras ¿light¿, gosto residual doce na amostra ¿light¿ preferida pelos consumidores e intensidade de sabor de nata maior nas amostras mais aceitas. As amostras mais aceitas pelos consumidores foram os sorvetes que apresentaram nos testes descritivos mais cor amarela, aroma e gosto doce, aroma e sabor de chocolate branco e espalhabilidade. As amostras mais rejeitadas pelos consumidores foram os sorvetes com maior grau de residual amargo e menor grau de aroma e gosto doce. Em conclusão, o desenvolvimento do perfil sensorial descritivo e os dados do teste de aceitação obtidos na avaliação dos sorvetes de creme tradicional e ¿light¿ comercializados poderão auxiliar a indústria nacional de sorvetes a adotar procedimentos para a melhoria na qualidade e delinear novas estratégias de publicidade / Abstract: Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demonstrating that it is possible for the Brazilian ice cream industry to grow. The objective of this study is to carry out acceptation analysis, quantitative-descriptive analysis, time-intensity analysis, physicalchemical analysis in traditional vanilla ice creams and light vanilla ice creams commercialized in Campinas, São Paulo. The quantitative descriptive analysis, time-intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The results were statistically analyzed based on the statistical program SAS. The Internal Preference Map was based on XLStat program. The Quantitative Descriptive Analysis method distinguished the brand through attributes as yellow color, shininess, white chocolate aroma, hydrogenated fat, white chocolate flavour and hydrogenated fat taste. Time-intensity analysis revealed a bitter taste in a traditional sample and residual bitter taste in light samples, sweet residual taste in the consumer's favorite light sample and a bigger butterfat intensity taste on the most accepted samples. Consumer's most accepted ice creams samples were those that presented an intense yellow color, aroma and taste of sweet, aroma and taste of white chocolate and spreadability. Consumer's most rejected samples were ice creams with a higher degree of bitter residual and lower degree of aroma and taste of sweet. To conclude, the development of the descriptive sensorial profile and the data of the acceptation test obtained on the light and traditional vanilla ice creams evaluation commercialized may aid the national ice cream industry to adopt new proceedings for quality improvement and would delineate new publicity strategies / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

Master of Science / Food Science Institute Department of Human Nutrition / Delores H. Chambers / This study was conducted to define and compare typical sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Highly trained descriptive sensory panelists evaluated gelato samples in Italy, purchased direct from local gelaterias, and ice cream samples in the U.S., purchased from grocery stores and local shops. In general, gelati gave higher overall fruity and fruit ID scores, chocolate gelati gave higher chocolate and cocoa notes, and vanilla gelati gave higher vanilla and lower vanillin intensities than most U.S. ice creams. Gelati were consistently associated with higher density, lower firmness, and slower meltdown. When compared to U.S. ice creams, Italian gelati were characterized by specific sensory properties: "true to type" flavors; high intensity flavors that were considered to be typical to that flavor category or specific fruit and are combined with a dense, smooth texture that allows for the development of flavor, body and bloom, enhancing the perception of flavors. The research conducted in this study may be useful for ice cream manufacturers and sensory scientists. This study is the first to define sensory characteristics of high quality Italian gelati and the information may be used to produce ice cream with increased consumer liking. The descriptive attributes developed can be used for the development of new or improved of ice cream products.

In 19th-Century America, upper- and middle-class sites of ice cream consumption were exclusive landscapes that conveyed through their design and advertisement ideals formed in European spa culture a century before. European spas promoted pastoralism, escapism, health, and leisure, all concepts that could also be found in American early 19th century pleasure gardens, mid-19th century ice cream parlors, and late 19th century soda fountains. These landscapes reveal how spa culture was intertwined with white gentility and sought to keep the lower classes and black people from enjoying the same resort experiences. By studying landscapes of consumption, we can better understand not only food culture, but also the ways social and cultural norms were enacted and enforced.

Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63oC in the control (0% hydrolysis) to -1.74oC in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the control. There was a difference (p < 0.05) in ease of dipping between samples treated with lactase and the control. There were no perceived differences in sweetness and coldness. In the second study, ice cream mixes were treated with lactase (EC 3.2.1.23) from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to cause 0 to 100% lactose hydrolysis. Compression measurements and yield stress as measured by the vane method were both affected by the temperature of the samples. R2 values for compression measurements as related to lactose hydrolysis were higher then those obtained for yield stress measurements. Human evaluation determined a difference (p < 0.05) between the control samples (0% hydrolyzed) and the treatment groups (80% and 100% hydrolyzed). This research demonstrated a relationship between lactose hydrolysis and ease of dipping ice cream. The results implied that the effect of lactose hydrolysis on the dipping characteristics could be evaluated successfully by three different methods: the vane method, compression measurements, and human evaluation. Changes in freezing point due to lactose hydrolysis were minimal, implying that monitoring freezing point is not enough to determine textural characteristics. / Master of Science

No description available.

This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk. / Master of Science / In application for Master of Science Degree. Submitted to W. B. Ellett, Ph. D., Acting Professor of Agricultural Chemistry.

An investigation was made to determine: a) the effects of milk fat mix products (MFM) on quality, relative consumer preference and cost for manufacture of ice cream and ice milk products, and b) to make recommendations for continued use of MFM products in ice cream and ice milk. The study consisted of 15 experimental ice cream and 15 experimental ice milk products. The ice cream contained 10%, 12% and 14% fat and the ice milk 2%, 4% and 6% fat. Ice cream and ice milk made with cream as the source of fat were designated as controls. These products were compared with ice cream and ice milk made with a butteroil MFM and three imported MFM products. The ice cream and ice milk products were scored for flavor, body and texture and melting quality. Relative consumer preference was determined by ten consumer panelists using the Triangular procedure. Results showed that the control and the butteroil ice cream and ice milk products were superior in quality and were preferred by the consumer panel. When off-flavors were observed in MFM products, they carried over into the ice cream and ice milk and significantly lowered relative consumer preference. The peroxide test indicated oxidation of the fat. There was a significant cost advantage in using imported MFM products in-ice cream and ice milk with the percent saving being more substantial as the fat levels increased. / Master of Science

I Smoothness and texture of ice cream are closely associated both with fresh and refrozen ice cream. II Smoothness depends upon the amount and fineness of division of solids present other than those in true solution, within limit ; that iis, the smoothness depends upon size and distribution of ice crystals which in turn depend upon the number and nearness together of minute solid particles which interfere with crystallization and reduce the size of the ice crystals. III Colloidal solutions of solids other than fat are best adapted for filler in ice cream. The finer the division the better. IV The more complete the effiulsior of the fats the better. The homogenizer has its application in this respect. V The keeping qualities of ice cream depend upon the stability of the ''mix". That is, the keeping qualities of ice cream made from a given mixture will depend upon the disposition of the solids in that to separate from the liquid, which in turn depend upon the fineness of division of the solids. The finer the division the better the keeping qualities up to the point at which the solid merges into a true solution. / Master of Science

1. Plain Ice Cream: In plain ice cream (control) as the per cent of fat is increased the cream becomes softer. Butter fat, combined wiith other material than milk solids, changes the crystallization and produces a stiff cream. When too much fat is present whipping takes place producing a cream that is soft and which melts more rapidly than when a medium amount of fat is used. The decrease in hardness is noticed slightly between 8% and 19% plain cream. 30% plain cream showed a much softer cream than 8% or 19% cream. In plain ice cream the presence of fat increases the power to resist melting. This resistance is most noticeable between the melting of the 8% end 19% cream. 30% cream shows the power to resist melting to a less degree. 2. Cream containing gelatin: Gelatin in a large or small quantity produces similar effects, depending upon the per cent of cream used. The power to withstand pressure and the melting resistance increases as the amount of gelatin increases when compared with the control cream with a similar fat content. The hardest and most heat resistant cream is produced with a medium per cent of fat and a large amount of gelatin. Here too, as in the control cream, fat is essential to produce hardness and melting resistance until a point is reached where whipping affects the texture. After whipping begins the incorporated air reduces the hardness and melting resistance. Four ounces of gelatin give about the same hardness as four ounces of corn starch but it is much better, producing a smoother cream which is more stable under ordinary conditions. Compared with all other creams used, cream in which gelatin is used has the greatest ability to withstand heat and is the hardest. 3. Cream Containing Gum Tregacanth: Gum tragacanth with a low per cent of fat produces a cream that is slightly harder, with slightly more power to resist heat than plain cream. As the per cent of fat is increased the power to resist pressure and heat decreases falling below plain cream, showing gum tragacanth acts as a filler and not as a binder. The hardness and melting resistance of cream containing gum tragacanth decreases as the per cent of fat increases. The reverse is true with gelatin to a point where whipping is very noticeable. Cream containing gum tragacanth becomes softer and melts more rapidly as the per cent of fat is increased. Corn starch increases the hardness and power to resist heat as the per cent of fat is increased until a point is reached where the whipped condition effects the texture. Its most noticeable effect on the texture of ice cream, because of the nature of the gum, is to impart a smoothness which becomes slimyness when large quantities are used. 4. Cream Containing Corn Starch: When corn starch is used as a filler slight increase in hardness and melting resistance is noticeable with 19% cream compared with 8%. Whipping is very noticeable with the 30% cream. Cream containing corn starch is harder and more resistant to heat than plain cream of the same per cent fat. Corn starch compares favorably with a similar amount of gelatin the starch cream being more granular than the gelatin cream. Corn starch produces a coarse granular cream, while gum tragacanth produces a smooth soft cream. The most noticeable effect of starch is, the cream is very light due to the whipped condition. This is noticeable in each per cent of cream. / Master of Science

The aim of this Master's Thesis is to set up an initial business plan of the ice cream shop in the busy touristic area of the capital city of Prague. The thesis is divided into two parts: theoretical and practical. The theoretical part deals with the analysis of the small and medium enterprise segment in the Czech Republic and the local entrepreneurial environment in comparison with other European countries according to regularly compiled international reports. Additionally, an analyses of specific consumer behaviour will be carried out. The end of the theoretical part introduces the generally recommended structure of a business plan describing closer its respective parts. The practical part applies this structure into practise based on the example of the initial business plan in the traditional ice cream branch. The plan presents a new concept of selling the ice cream including the supplement products. It strives to reflect the up-to-date market needs which were revealed through the conveyed market research. The output of this thesis presents the conclusion regarding the feasibility and attractiveness of this contemplated project that can subsequently serve as a material for the internal management.