Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus and B. bifidum were about 5 x 108. The population of cultures decreased less than one log cycle after initial freezing. After 17 weeks storage the bacterial counts were 1 x 107 for B. bifidum and were 4 x 106 for L. acidophilus. During the same period, β-galactosidase activity decreased only 31%. Therefore, frozen fermented dairy products provide a good vehicle to supply β-galactosidase enzymes to people who are lactose maldigestors. Frozen fermented ice cream was prepared at four different pH's (5.0, 5.5, 6.0, 6.5) by blending fermented mix with unfermented mix and then was frozen to produce samples for sensory evaluation. All samples were strawberry flavored. These were then evaluated by 88 judges. The preferred pH, based on overall acceptance, was 5.5. A second sensory evaluation was conducted to compare heat-treated with non-heat-treated ice cream. There were no significant differences in appearance, texture, flavor, and overall acceptance between the two samples. Our study shows that ice cream is a suitable vehicle for delivering these beneficial microorganisms and enzymes to consumers.

In recent years, there has been an upsurge in medical research assessing the therapeutic benefits of probiotic bacteria and growing commercial interest in food fortification with these bacteria. Probiotic bacteria such as L. acidophilus are known to be predominant Lactobacilli species in the intestinal tract of healthy humans and suggested to provide clinical health benefits such as enhancement of immunity against intestinal infections, prevention of diarrhea and hypercholesterolaemia and improvement in lactose utilization. Many studies have demonstrated the possibility of incorporating probiotic bacteria in an ice cream matrix and shown its viability can be maintained throughout the shelf life of the ice cream. However, there is limited information about the protective effect of ice cream on viability of incorporated probiotic bacteria during simulated gastric digestion using an in vitro dynamic model stomach. In phase one of this study, a preliminary study was conducted to determine the effect of air addition on the viability of L. acidophilus La-5. This was done by manufacturing low fat (4%) non-fermented ice cream mix supplemented with L. acidophilus La-5 to yield an initial population of 107cfu/g. The mix was processed with 60% and 100% overrun (OR) and stored at -10ᵒC for 90 days. The effect of air addition at different levels was tested post freezing and every 30 days throughout its shelf life of 90 days. The results showed less than one log reduction in the viable counts of L. acidophilus La-5 for both samples incorporated with 60% and 100% OR after freezing and the number of viable cells did not differ significantly (p>0.05) from day 1 to day 90. In phase two of this study, a 22 full factorial experimental design was used to evaluate whether the viscous nature of ice cream mix plays an important role in improving the survivability of L. acidophilus La-5 during simulated digestion against low pH and presence of mechanical shear and to determine whether initial inoculation level has any effect on the viability of L. acidophilus La-5 at the end of 2 hr simulated digestion. Non-fermented low fat (5%) ice cream mixes with high and low viscosity were produced by changing the amount of stabilizer/emulsifier blend and each of the two mixes were supplemented with two levels of L. acidophilus La-5 to obtain an initial population of 108cfu/g and 106cfu/g before freezing. These mixes were frozen with 60% overrun. The ice cream samples were digested for 2 hr in an in vitro model stomach called Human Gastric Simulator (HGS). This model included factors such as gastric secretions, mechanical shearing due to peristaltic contractions and temperature and pH control. No significant effect (p>0.05) of different levels of viscosity on the survivability of L. acidophilus La-5 was found during and at the end of 2 hr simulated in vitro digestion, irrespective of the difference in initial inoculation level. The initial supplementation level of L. acidophilus La-5 had a significant impact (p<0.05) on its survivability during the simulated digestion of ice cream samples, irrespective of the difference in viscosity. The log survival of L. acidophilus La-5 was on an average 3.64 log cfu/g and 4.08 log cfu/g for ice cream samples supplemented with higher and lower amount of L. acidophilus La-5, respectively at the end of 2 hr. Nevertheless, this difference in overall survival was not statistically significant (p>0.05). These studies demonstrated the efficacy of low fat non-fermented ice cream in maintaining high viable numbers of L. acidophilus La-5 throughout its tested shelf life of 90 days. In addition, protective effect of ice cream on the viability of L. acidophilus La-5 against harsh stomach conditions was observed, but this effect was not as a result of viscosity of ice cream. It was also found that an ice cream supplemented with 106cfu/g would result in a similar overall log reduction of L. acidophilus La-5 at the end of 2 hr simulated digestion compared to an ice cream supplemented with 108cfu/g. The aggressive stomach conditions had a negative impact on the survivability of L. acidophilus La-5 during digestion of all the ice cream samples, but this detrimental effect can be reduced by incorporating L. acidophilus La-5 into an ice cream matrix which would increase the opportunity of bacteria to reach the small intestine and provide the desired health benefit.

Frozen desserts and a smoothie were developed from underutilized sweet potato roots and from greens, respectively. Frozen desserts were formulated with mashed sweet potato, coconut oil, and dairy, almond, or soy milk. Sweet potato greens were blanched and frozen before being made into a smoothie. Increased mash in the frozen desserts resulted in better (p≤0.05) color, overall intensity of flavor, and sweet potato flavor. Descriptive and consumer panelists found no differences (p>0.05) in frozen desserts with difference base milk products. Almond milk frozen dessert was lower in total solids, protein and Brix (p≤0.05), compared to dairy and soy milk. Greens blanched for 30s showed complete peroxidase inhibition and acceptable texture. Blanching decreased carbohydrates and soluble minerals of greens mainly due to water. The results showed that consumers liked lactoseree sweet potato-based frozen desserts and showed that properly blanched greens could be used in valueded products like smoothies.

Milk fat composition determines specific rheological, sensory and physicochemical properties of dairy products such as texture, melting point, flavor, color, oxidation rates, and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have lower melting points and decreased solid fat contents which leads to softer-textured products. An increased risk of higher oxidation rates can be a disadvantage of high levels of polyunsaturated fatty acids. Three different milkfat compositions were obtained through dietary manipulation of cows: high oleic content, high linoleic content and control milkfat. Ice cream and butter were processed from the treated and control milks. Butter and ice cream samples then were analyzed to measure differences in fatty acid profiles and firmness. High-oleic and high-linoleic milkfat had lower concentrations of saturated fatty acids, such as C 16:0. Conjugated linoleic acid content was increased in the high-linoleic milkfat. High-oleic milkfat resulted in a softer butter. Ice cream samples were analyzed to measure differences in viscosity, melting point, oxidation rate and sensory perception. Significant differences (P<0.05) were found in the fatty acid profiles of milkfat, ice cream mix viscosity, peroxide values of ice cream after 3 to 5 months of storage, butter color, and butter firmness. Sensory analyses included a scooping test at -18°C to detect differences in texture. A difference test was conducted to determine oxidation flavor differences between the three ice cream treatments at extended storage times. No significant differences were found in the scooping test or the oxidation flavor difference. Manipulation of the cow's diet increased the total amount of unsaturated fatty acids. It also influenced firmness of butter and behavior of peroxide values during extended storage of high-linoleic ice cream. / Master of Science

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-27T13:36:58Z No. of bitstreams: 1 WELLITA AZEVEDO SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2016..pdf: 926244 bytes, checksum: 946f67df6eaaba95c1860cca785b956f (MD5) / Made available in DSpace on 2018-05-27T13:36:58Z (GMT). No. of bitstreams: 1 WELLITA AZEVEDO SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2016..pdf: 926244 bytes, checksum: 946f67df6eaaba95c1860cca785b956f (MD5) Previous issue date: 2016 / O sorvete é produto alimentício muito apreciado pelos consumidores em todo o mundo, entretanto apresenta em sua composição convencional, elevado teor de gorduras, o quê tem despertado o mercador produtor para a necessidade de desenvolver produtos light ou diets. Sendo assim, o estudo objetivou desenvolver formulações de sorvete com substituição parcial da gordura proveniente do soro de leite em pó. Realizaram-se as análises físico-químicas, microbiológicas e sensoriais de cinco formulações de sorvete com redução de gordura denominadas de F0, F1, F2, F3 e F4. A formulação F0, foi considerada como referência, formula padrão, em virtude deter apresentado redução de gordura, enquanto as demais amostras com presença de concentrações distintas de soro de leite em pó nas formulações apresentaram redução de gordura. Os resultados das análises microbiológicas, correspondente as formulações desenvolvidas obedeceram aos limites permitidos pela legislação vigente. No que concerne aos parâmetros físico-químicos, foi observado que as amostras em questão diferiram significativamente entre si, numa variação de 61,18 a 62,93%para a umidade. Já os valores de cinzas, proteínas e acidez titulável das amostras não diferiram entre si. Para os lipídeos, as amostras diferiram entre si, variando de 2,51 a 7,43%, conforme já esperado tendo em vista a redução da gordura. O sorvete com teor reduzido de gordura e substituição por soro apresentou como uma interessante proposta para o mercado de laticínios, pois apresenta características sensoriais agradáveis. / Ice cream is a food product widely appreciated by consumers all around the world. However, in its conventional composition, it has high fat content, what has awakened the producer merchant to the need of developing light products or diets. Thus, the study aimed to develop ice cream formulations with partial substitution of fat from whey powder. The physico-chemical, microbiological and sensorial analyzes of five fat reduction ice cream formulations named F0, F1, F2, F3 and F4 were carried out. The formulation F0 was considered a reference, standard formula, because it presented fat reduction, while the other samples with different concentrations of whey powder in the formulations presented fat reduction. The results of the microbiological analyzes, corresponding to the developed formulations, obeyed the limits allowed by the current legislation. Regarding the physical-chemical parameters, it was observed that the samples in question differed significantly among themselves, in a range from 61.18 to 62.93% for moisture. However, the values of ash, proteins and titratable acidity of the samples did not differ. For the lipids, the samples differed from one another, varying from 2.51 to 7.43%, as already expected in view of fat reduction. The reduced-fat and serum-substituted ice cream presented as an interesting proposal for the dairy market, since it has pleasant sensory characteristics.

Sorvetes são alimentos que apresentam grande potencial como veículo de espécies de micro-organismos probióticos, tendo em vista que apresentam elevada aceitabilidade em todas as faixas etárias. Os alimentos elaborados a base de soja se destacam no mercado devido às inúmeras evidências científicas sobre seus efeitos benéficos à saúde humana. Desta forma, no presente trabalho objetivou-se o desenvolvimento de sorvetes probióticos formulados com diferentes extratos solúveis de soja (in natura e fermentados), utilizando-se a cepa Lactobacillus delbrueckii UFV H2B20. Primeiramente, avaliou-se o desempenho fermentativo (pH e acidez titulável) de 5 cepas de Lactobacillus em meio formulado com os extratos solúveis de soja ESL e ES60, cujos resultados demonstraram que estes extratos são adequados para a formulação de meios de fermentação. Na sequência foram processados sorvetes probióticos formulados com os respectivos extratos in natura (ESL e ES60) e fermentado (ESL F e ES60 F) por Lactobacillus delbrueckii UFV H2B20. Nos sorvetes confeccionados com os extratos na forma in natura, uma suspensão de células da referida cepa foi adicionada à calda previamente ao processo de batimento e congelamento. Os sorvetes foram estocados a -23 ºC por 5 meses e avaliados periodicamente quanto às características físico-químicas (pH, acidez titulável, composição centesimal e overrun), microbiológica (viabilidade celular) e sensoriais. Os resultados demonstram que a cepa de Lactobacillus avaliada foi capaz de fermentar os açúcares presentes nos respectivos extratos de soja produzindo ácido láctico, atingindo a concentração de 0,90% no meio formulado com o extrato de soja desengordurado ES60. Os sorvetes confeccionados com os respectivos extratos fermentados apresentaram diferenças significativas (P<0,05) quanto ao pH e acidez titulável em relação aos sorvetes com extratos in natura, atingindo valores de pH inferiores a 4,0 com produção máxima de ácido láctico de 1,36%. A composição centesimal dos sorvetes desenvolvidos está de acordo com o padrão mínimo estabelecido pela ANVISA, apresentando uma composição média de 2,5% de proteínas, 5,0-6,0% de gordura e 36,0% de sólidos totais. As características probióticas dos sorvetes estudados foram preservadas, apresentando contagens de células viáveis superiores a 106 UFC/g, com redução do número de células inferior a um ciclo logarítmico ao longo de 150 dias de estocagem a -23ºC. A análise sensorial revelou que os sorvetes formulados com os respectivos extratos in natura não apresentaram diferenças significativas entre si (P>0,05) para os atributos avaliados e apresentaram maior aceitabilidade, sendo o sorvete formulado com o extrato ESL o que obteve maior aceitação, com médias acima de 6,0 correspondente a \"gostei ligeiramente\". Os resultados demonstraram ainda que a fermentação dos extratos interferiu negativamente nas características sensoriais dos respectivos sorvetes, apresentando diferenças significativas em relação aos extratos in natura, além de resultar nos menores escores de aceitação, tendo o sorvete fermentado ES60 F sido avaliado como \"desgostei moderadamente\". Estes resultados permitem concluir que o extrato solúvel de soja é um insumo adequado para a formulação de meio de cultivo de espécies de microorganismos probióticos, além de apresentar potencial para a confecção de sorvetes probióticos mediante adaptações da tecnologia de produção de gelados comestíveis. / Ice creams are foods that have great potential as a vehicle for species of probiotic microorganisms due to its high acceptability by all age people. Foods made with soybeans byproducts stand out in the market due to the numerous scientific evidences that show its beneficial effects on human health. Therefore, this study aimed to the development of probiotic ice cream formulated with different soybean soluble extracts (in natura and fermented), using the strain Lactobacillus delbrueckii UFV H2B20. Primarily, it was evaluated the fermentation performance (pH and titratable acidity) of 5 Lactobacillus strains in media formulated with soluble soybean extracts ESL and ES60 (Olvebra®), and the results showed that these soybean byproducts are suitable for the formulation of fermentation media. The probiotic ice cream were formulated with the soybean extracts in natura (ESL and ES60) and fermented (ESL F and ES60 F) by Lactobacillus delbrueckii UFV H2B20. For the manufacture of ice cream with the soybean extracts in natura, a cell suspension was added to the basic ice cream formulation before beating and freezing procedures. The ice creams were stored at -23 ° C for 5 months and evaluated periodically regarding the physico-chemical characteristics (pH, titratable acidity, chemical composition and overrun), microbiological (cell viability) and sensorial evaluation. The results shown that the Lactobacillus strain were capable to metabolize the sugars presented in the soluble soybean extracts producing lactic acid reaching a concentration of 0.90% in the media formulated with defatted soybean extract ES60. The ice creams made with fermented extracts showed significant differences (P <0.05) regarding pH (< 4,0) and titratable acidity (1,36%) in relation to the ice creams manufactured with extracts in natura. The results concerned to the chemical composition of the ice cream, showed that the values obtaneid are in accordance with those stablished by ANVISA, presenting an average composition of 2.5% protein, 5,0-6,0% fat and 36,0% total solids. The probiotic characteristics, of the formulated ice creams, were preserved presenting viable cell counts greater than 106 UFC/g, and a decreasing in the cell number lower than one log cycle after 150 days of storage at -23 ºC. Regarding the sensorial evaluation, the results revealed that the ice creams formulated with soybean extracts in natura showed no significant differences between them (P> 0.05) for the evaluated attributes and they showed higher acceptability. The ice cream formulated with ESL extract presented higher acceptance, with average notes greater than 6.0, corresponding to \"like slightly\". The results also showed that the fermentation of the extracts influenced negatively on the sensory properties of the ice cream, showing significant differences regarding the ice cream made with the extracts in natura, and lower acceptance scores, being the fermented ice cream ES60 F evaluated as \"moderately disliked\". These results indicate that the soluble soybean extracts evaluated in the present work are suitable for culture medium formulation for probiotic microorganisms, and also shown its potential for making probiotic ice cream by adaptation of the technology.

Sorvetes são alimentos que apresentam grande potencial como veículo de espécies de micro-organismos probióticos, tendo em vista que apresentam elevada aceitabilidade em todas as faixas etárias. Os alimentos elaborados a base de soja se destacam no mercado devido às inúmeras evidências científicas sobre seus efeitos benéficos à saúde humana. Desta forma, no presente trabalho objetivou-se o desenvolvimento de sorvetes probióticos formulados com diferentes extratos solúveis de soja (in natura e fermentados), utilizando-se a cepa Lactobacillus delbrueckii UFV H2B20. Primeiramente, avaliou-se o desempenho fermentativo (pH e acidez titulável) de 5 cepas de Lactobacillus em meio formulado com os extratos solúveis de soja ESL e ES60, cujos resultados demonstraram que estes extratos são adequados para a formulação de meios de fermentação. Na sequência foram processados sorvetes probióticos formulados com os respectivos extratos in natura (ESL e ES60) e fermentado (ESL F e ES60 F) por Lactobacillus delbrueckii UFV H2B20. Nos sorvetes confeccionados com os extratos na forma in natura, uma suspensão de células da referida cepa foi adicionada à calda previamente ao processo de batimento e congelamento. Os sorvetes foram estocados a -23 ºC por 5 meses e avaliados periodicamente quanto às características físico-químicas (pH, acidez titulável, composição centesimal e overrun), microbiológica (viabilidade celular) e sensoriais. Os resultados demonstram que a cepa de Lactobacillus avaliada foi capaz de fermentar os açúcares presentes nos respectivos extratos de soja produzindo ácido láctico, atingindo a concentração de 0,90% no meio formulado com o extrato de soja desengordurado ES60. Os sorvetes confeccionados com os respectivos extratos fermentados apresentaram diferenças significativas (P<0,05) quanto ao pH e acidez titulável em relação aos sorvetes com extratos in natura, atingindo valores de pH inferiores a 4,0 com produção máxima de ácido láctico de 1,36%. A composição centesimal dos sorvetes desenvolvidos está de acordo com o padrão mínimo estabelecido pela ANVISA, apresentando uma composição média de 2,5% de proteínas, 5,0-6,0% de gordura e 36,0% de sólidos totais. As características probióticas dos sorvetes estudados foram preservadas, apresentando contagens de células viáveis superiores a 106 UFC/g, com redução do número de células inferior a um ciclo logarítmico ao longo de 150 dias de estocagem a -23ºC. A análise sensorial revelou que os sorvetes formulados com os respectivos extratos in natura não apresentaram diferenças significativas entre si (P>0,05) para os atributos avaliados e apresentaram maior aceitabilidade, sendo o sorvete formulado com o extrato ESL o que obteve maior aceitação, com médias acima de 6,0 correspondente a \"gostei ligeiramente\". Os resultados demonstraram ainda que a fermentação dos extratos interferiu negativamente nas características sensoriais dos respectivos sorvetes, apresentando diferenças significativas em relação aos extratos in natura, além de resultar nos menores escores de aceitação, tendo o sorvete fermentado ES60 F sido avaliado como \"desgostei moderadamente\". Estes resultados permitem concluir que o extrato solúvel de soja é um insumo adequado para a formulação de meio de cultivo de espécies de microorganismos probióticos, além de apresentar potencial para a confecção de sorvetes probióticos mediante adaptações da tecnologia de produção de gelados comestíveis. / Ice creams are foods that have great potential as a vehicle for species of probiotic microorganisms due to its high acceptability by all age people. Foods made with soybeans byproducts stand out in the market due to the numerous scientific evidences that show its beneficial effects on human health. Therefore, this study aimed to the development of probiotic ice cream formulated with different soybean soluble extracts (in natura and fermented), using the strain Lactobacillus delbrueckii UFV H2B20. Primarily, it was evaluated the fermentation performance (pH and titratable acidity) of 5 Lactobacillus strains in media formulated with soluble soybean extracts ESL and ES60 (Olvebra®), and the results showed that these soybean byproducts are suitable for the formulation of fermentation media. The probiotic ice cream were formulated with the soybean extracts in natura (ESL and ES60) and fermented (ESL F and ES60 F) by Lactobacillus delbrueckii UFV H2B20. For the manufacture of ice cream with the soybean extracts in natura, a cell suspension was added to the basic ice cream formulation before beating and freezing procedures. The ice creams were stored at -23 ° C for 5 months and evaluated periodically regarding the physico-chemical characteristics (pH, titratable acidity, chemical composition and overrun), microbiological (cell viability) and sensorial evaluation. The results shown that the Lactobacillus strain were capable to metabolize the sugars presented in the soluble soybean extracts producing lactic acid reaching a concentration of 0.90% in the media formulated with defatted soybean extract ES60. The ice creams made with fermented extracts showed significant differences (P <0.05) regarding pH (< 4,0) and titratable acidity (1,36%) in relation to the ice creams manufactured with extracts in natura. The results concerned to the chemical composition of the ice cream, showed that the values obtaneid are in accordance with those stablished by ANVISA, presenting an average composition of 2.5% protein, 5,0-6,0% fat and 36,0% total solids. The probiotic characteristics, of the formulated ice creams, were preserved presenting viable cell counts greater than 106 UFC/g, and a decreasing in the cell number lower than one log cycle after 150 days of storage at -23 ºC. Regarding the sensorial evaluation, the results revealed that the ice creams formulated with soybean extracts in natura showed no significant differences between them (P> 0.05) for the evaluated attributes and they showed higher acceptability. The ice cream formulated with ESL extract presented higher acceptance, with average notes greater than 6.0, corresponding to \"like slightly\". The results also showed that the fermentation of the extracts influenced negatively on the sensory properties of the ice cream, showing significant differences regarding the ice cream made with the extracts in natura, and lower acceptance scores, being the fermented ice cream ES60 F evaluated as \"moderately disliked\". These results indicate that the soluble soybean extracts evaluated in the present work are suitable for culture medium formulation for probiotic microorganisms, and also shown its potential for making probiotic ice cream by adaptation of the technology.

O objetivo deste trabalho foi desenvolver e avaliar diferentes formulações de sorbets probióticos e simbióticos a base de polpa de juçara (Euterpe edulis), de modo a combinar os efeitos benéficos à saúde dos compostos fenólicos deste fruto com os benefícios dos probióticos e prebióticos. Para isso, foram utilizados os microrganismos L. acidophilus e L. paracasei e a fibra polidextrose, além da elaboração de uma amostra controle sem tais elementos para efeito de comparação. Primeiramente, a polpa de juçara pasteurizada utilizada na produção dos sorbets foi avaliada de acordo com suas características físico-químicas e seus compostos bioativos, tendo apresentado resultados adequados para o emprego na matriz alimentícia em questão. Em seguida, os sorbets foram caracterizados através de diversos parâmetros. Assim, a análise centesimal mostrou sorbets com alto índice de carboidratos e baixo valor calórico, enquanto os teores de sólidos solúveis apresentaram-se coerentes em todas as formulações analisadas. Os valores de overrun e densidade aparente relevaram que a incorporação de ar dos sorbets não foi tão elevada quanto de um sorvete lácteo, embora as amostras adicionadas de polidextrose - capaz de mimetizar as propriedades de corpo e espessamento da gordura - tenham obtido resultados mais próximos aos gelados tradicionais. Foram ainda mensurados os efeitos do armazenamento dos produtos a -18 °C durante 120 dias, através de avaliações de pH, coloração instrumental, estabilidade dos compostos fenólicos e antocianinas e viabilidade dos probióticos. O pH das amostras manteve-se constante durante todo o experimento, com valores entre 4,4 e 4,8, enquanto os parâmetros de coloração caracterizaram as amostras como vermelhas e apontaram tendência à perda de luminosidade. Já os polifenóis e antocianinas apresentaram teores elevados, decorrentes da adição da polpa de juçara, sem a ocorrência de degradação destes compostos ao longo da estocagem das amostras sob congelamento. As populações de ambos os microrganismos adicionados apresentaram-se estáveis em cerca de 8 log UFC/ g durante todo o período de armazenamento, o que corresponde a um resultado bastante satisfatório e superior ao recomendado pela legislação brasileira. Por outro lado, a sobrevivência in vitro de tais probióticos quando submetidos aos fluidos gastrointestinais não apresentou resultados adequados para a garantia da funcionalidade destes produtos, com queda de viabilidade superior a 4 ciclos logarítmicos. A aceitabilidade sensorial e intenção de compra apresentaram resultados positivos para todas as formulações, com maior aceitação das amostras probióticas em relação ao controle e menor interesse pelas amostras com adição de prebiótico. Tal resultado demonstra que a incorporação destas bactérias em sorbets de juçara é capaz de melhorar a qualidade do produto, enquanto a adição de polidextrose pode diminuir sua aceitabilidade nas condições empregadas. Em síntese, os sorbets elaborados apresentaram resultados satisfatórios, demonstrando a viabilidade na produção deste tipo de alimento funcional adicionado de probióticos, prebiótico e rico em polifenóis, sendo a combinação de tais elementos capaz de potencializar os efeitos benéficos destes compostos e trazer vantagens fundamentais à microbiota intestinal e à saúde de quem os consome. / This work aimed to develop and evaluate different formulations of probiotic and synbiotic jussara (Euterpe edulis) sorbets in order to combine the beneficial effects of the fenolic compounds of this fruit with the benefits of probiotics and prebiotics. For this, the microorganisms L. acidophilus and L. paracasei and the fiber polydextrose were used and a control sample without such elements was developed for comparison. First, the pasteurized jussara pulp used in the production of sorbets was evaluated according to its physicochemical characteristics and its bioactive compounds and the results obtained showed that it was appropriate for employment in the food matrix. Then, sorbets were characterized by various parameters. The centesimal composition showed high levels of carbohydrates and low caloric value, while the soluble solids content were consistent in all analyzed formulations. The overrun and apparent density values showed that the air incorporated into sorbets was not as high as a dairy ice cream, although the samples with polydextrose - able to mimic the body and thickening properties of fat - have obtained results closer to traditional ice cream. The effects of storage of the products at -18 ° C for 120 days were also measured by pH assessments, instrumental color, stability of phenolic compounds and anthocyanins and viability of probiotics. The pH of the samples remained constant throughout the experiment, with values between 4.4 and 4.8, while the color parameters characterized the samples as red and showed a tendency to lose brightness. The levels of polyphenols and anthocyanins were elevated as a result of the addition of jussara pulp, without degradation of these compounds during storage of samples under freezing. The populations of both added microorganisms were stable at about 8 log CFU/ g throughout the storage period, which is a very satisfactory result and better than the recommended by Brazilian legislation. On the other hand, in vitro survival of the probiotics through simulated gastrointestinal fluids did not present appropriate results to guarantee the functionality of these products, with decrease of viability higher than 4 log cycles. The sensory acceptability and purchase intent showed positive results for all formulations, with greater acceptance of probiotic samples compared to control and less interest in the samples with prebiotic. This result demonstrates that the incorporation of these bacteria in jussara sorbets is able to improve the quality of the product while the addition of polydextrose may decrease the acceptability in conditions employed. In short, sorbets showed satisfactory results, demonstrating the viability of production of functional food with addition of probiotics, prebiotics and rich in polyphenols. The combination of these elements can enhance the beneficial effects and bring fundamental benefits to intestinal microbiota and to health of those who consume them.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Os benefÃcios do consumo de produtos alimentÃcios com propriedades funcionais vÃm aumentando e desenvolvendo interesse nas Ãltimas dÃcadas em muitos pesquisadores e consumidores. A linhaÃa (Linum usitatissimum L.) tem sido considerada um ingrediente funcional de grande importÃncia por conter combinaÃÃes funcionais como o Ãcido linolÃnico (ALA), lignanas e fibras que estÃo relacionados ao seu potencial benÃfico à saÃde. VÃrios estudos evidenciam os benefÃcios da alimentaÃÃo suplementada com linhaÃa na prevenÃÃo e tratamento de diversas enfermidades como: doenÃas cardiovasculares, cÃncer, artrite, sintomas indesejÃveis da menopausa, constipaÃÃo, entre outras. A quitosana, considerada uma fibra solÃvel de origem animal, vem sendo pesquisada por sua aÃÃo hipocolesterolÃmica e como coadjuvante na reduÃÃo de peso. Alimentos processados com vida de prateleira longa, assegurada qualidade nutricional e sensorial, apresentam crescente potencial de consumo. O sorvete, sendo um produto lÃcteo obtido pelo congelamento de uma mistura pasteurizada de ingredientes, apresenta uma grande fatia no mercado de sobremesas. Assim, este trabalho teve como objetivo desenvolver formulaÃÃes de sorvetes de leite de bÃfala desnatado suplementadas com linhaÃa (0%, 5%, 10% e 15%) e quitosana (2%), visando a obtenÃÃo de produtos como uma fonte alternativa de fibras, avaliar os efeitos destes ingredientes funcionais Ãs caracterÃsticas fÃsico-quÃmicas, quÃmicas, nutricionais, microbiolÃgicas e sensoriais. A adiÃÃo de quitosana e linhaÃa promoveram incremento significativo nos teores de proteÃnas, sais minerais e fibra alimentar, tornando dos gelados comestÃveis estudados, produtos com alto teor de fibra alimentar. Dentre as amostras de sorvetes das formulaÃÃes adicionadas de farinha de linhaÃa, a SQL-10 (10% de linhaÃa) foi a mais aceita em relaÃÃo aos atributos sabor, textura, doÃura, sabor residual e aceitaÃÃo global. Para o teste de ordenaÃÃoâpreferÃncia, a formulaÃÃo SQL-0 (2% de quitosana e 0% de linhaÃa) foi a mais preferida enquanto que a formulaÃÃo SQL-10 (2% de quitosana e 10% de linhaÃa) ficou em segundo lugar no teste. Os sorvetes processados com quitosana e farinha de linhaÃa se enquadram nos conceitos de alimento funcional, devido a possuÃrem nas suas formulaÃÃes ingredientes funcionais que proporcionam benefÃcios à saÃde com o intuito de promover melhoria na qualidade de vida. / In the last decades, there is a growing in the interest research and consume foods products with functional properties. The flaxseed (Linum usitatissimun L.) has been considerate a functional ingredient of great importance is due its functional combinations such a linolÃnico acid, lignans and fibers that are potentially beneficial to our health. Several research evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example, cancer, constipation, menopause, disease cardiovascular, among others. The chitosan, considered a soluble fiber of the animal origin, have been researched by its hypocholesterolemic action and as a co adjuvant in the reduction of weight. The processed foods with long shelf life, with nutritional and sensorial quality guaranteed, present consumption potential. The ice cream, a dairy product obtained by the freezing of a pasteurized mix of ingredients, has a large share of the market desserts. Thus, this work had purpose, develop the prescriptions of ice cream of buffalo milk, skimmed, supplemented with flaxseed (5%, 10% and 15%) and chitosan in order to get the acquisition of products with an alternative source of fibers, evaluate the effects in the quality physic-chemical, chemical, microbiological and sensorial characteristics. The addition of flaxseed flour and chitosan provoked significant increases on protein mineral salts and fibers contents of ice cream, transforming them in a product with high content of alimentary fibers. Among the samples of ice cream added to formulations of flour flaxseed, the SQL-10 (2% of chitosan and 10% of flaxseed) was the most accepted attributes for flavor, texture, sweetness, flavor and residual global acceptance. For the test-ordering of preference, the formulation SQL-0 (2% of chitosan and 0% of flaxseed) was the most preferred while the formulation SQL-10 (2% of chitosan and 10% of flaxseed) was second place in the test. The ice cream with chitosan and flaxseed flour processed are within the concepts of functional food, because have in their formulations functional ingredients that provide benefits to health in order to promote improvement in quality of life.

Η μελέτη πραγματεύεται το λανσάρισμα στην αγορά ενός νέου προϊόντος μέσω επέκτασης μάρκας. Συγκεκριμένα, γίνεται μια έρευνα αγοράς, κατά πόσο οι καταναλωτές ενδιαφέρονται ή όχι να αγοράσουν το νέο προϊόν που προτίθεται η εταιρία EΒΓΑ να κυκλοφορήσει, το κρουασάν FOLIE με επικάλυψη τη σοκολάτα του παγωτού STATUS. / This study is about launching a new product in the market through brand extension. Particularly,it is a market survey, whether the consumers are interested in buying the new product that EVGA company is planning to release or not.This product is the croissant Folie covered with real chocolate of the STATUS ice-cream.