Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-07-21T19:08:10Z No. of bitstreams: 1 2017 - Carolina Pinto de Carvalho Martins.pdf: 2719813 bytes, checksum: 08db0a2e7e431eef3eda17f0326785fa (MD5) / Made available in DSpace on 2017-07-21T19:08:10Z (GMT). No. of bitstreams: 1 2017 - Carolina Pinto de Carvalho Martins.pdf: 2719813 bytes, checksum: 08db0a2e7e431eef3eda17f0326785fa (MD5) Previous issue date: 2017-02-07 / The rich chemical composition and the high moisture content make the watermelon has a limited useful life. The production of a concentrate can avoid fruit wastage, available it in the off season and concentrate important bioactives, such as lycopene and citrulline that can be used in the production of foods with high nutritional and functional value. The whey becomes a potent environmental pollutant when improperly scorned. In addition, the discard means loss of great technological and functional potential, especially of the benefits attributed to proteins. The popsicles are widely appreciated throughout the world. When incorporated the whey and the watermelon in the formulation of these dairy desserts we are adding the flavor and color from the fruit, besides other technological and biological functionalities of these ingredients. This study aimed was to develop popsicles using the whey and concentrated watermelon juice under vacuum at different temperatures (45?C, 55?C and 65?C, coded A, B and C, respectively). Physicochemical analyzes were carried out, including phenolic compounds, lycopene, citrulline, antioxidant capacity, volative compounds, color and melting parameters, sensory analysis of acceptance and preference and the free listing for consumer study. The vacuum concentration was considered an effective alternative for concentration of bioactive compounds, all temperatures used promoted good results and were promising for the production of watermelon juice concentrates. Only lycopene was negatively affected by the strong negative correlation with the concentration temperature, being its best retention at 45 ?C. The developed popsicles also obtained good physico-chemical and functional composition, with emphasis on the whey protein content and preservation of the contents of phenolic compounds, lycopene and citrulline even after the pasteurisation and freezing stages. The sensory analysis indicated preference for in natura popsicle, differing from A popsicle only by the lower acceptance of the aroma attribute. This difference was justified by the lower quality of the volatile profile of the A popsicle, in which the 3,6-nonadienol alcohol, responsible for the sweet peeled watermelon aroma, was absent only in this popsicle. No significant difference (p<0.05) was observed between A, B and C popsicles regarding preference and sensorial acceptance for all attributes. The free listing revealed that the descriptors characteristic flavor of watermelon, sweet taste and soft texture were the most frequently cited, being the most relevant for the popsicles developed from the watermelon juice and the whey. As for the color parameters, the in natura popsicle was identified as the reddest. According to the melting analysis, the A popsicle was considered the most resistant to initial melting, an important characteristic for these products. We concluded that all the concentrates were considered suitable for the reconstitution and development of the popsicle, since they were able to offer good physicochemical and functional composition and to preserve the sensorial characteristics of the watermelon. / A rica composi??o qu?mica e o elevado teor de umidade fazem com que a melancia tenha vida ?til limitada. A produ??o de um concentrado pode evitar o desperd?cio da fruta, disponibiliz?-la na entressafra e concentrar bioativos importantes, como o licopeno e a citrulina, podendo ser utilizado na produ??o de alimentos com elevado valor nutricional e funcional. O soro de leite torna-se um potente poluente ambiental quando desprezado inadequadamente. Al?m disso, o descarte significa perda de grande potencial tecnol?gico e funcional, principalmente dos benef?cios atribu?dos ?s prote?nas. Os gelados comest?veis s?o amplamente apreciados em todo mundo. Quando incorporamos o soro de leite e a melancia na formula??o dessas sobremesas l?cteas estamos conferindo o sabor e a cor da fruta, al?m de outras funcionalidades tecnol?gicas e biol?gicas destes ingredientes. O objetivo deste estudo foi desenvolver um gelado comest?vel do tipo picol? utilizando soro de leite e suco de melancia concentrado a v?cuo em diferentes temperaturas (45?C, 55?C e 65?C, codificados A, B e C, respectivamente). Foram realizadas an?lises f?sico-qu?micas, incluindo compostos fen?licos, licopeno, citrulina, capacidade antioxidante, compostos vol?teis, par?metros de cor e derretimento, al?m da an?lise sensorial de aceita??o e de prefer?ncia, e a listagem livre (free listing) para o estudo do consumidor. A concentra??o a v?cuo foi considerada um alternativa eficaz para concentra??o de compostos bioativos, todas as temperaturas utilizadas promoveram bons resultados e mostraram-se promissoras para a produ??o de concentrados de suco de melancia. Apenas o licopeno foi prejudicado pela forte correla??o negativa com a temperatura de concentra??o, sendo sua melhor reten??o a 45 ?C. Os picol?s desenvolvidos tamb?m obtiveram boa composi??o f?sico-qu?mica e funcional, com destaque para o teor de prote?nas do soro de leite e preserva??o dos teores de compostos fen?licos, licopeno e citrulina mesmo ap?s as etapas de pasteuriza??o e congelamento. A an?lise sensorial indicou prefer?ncia pelo picol? in natura, diferindo do picol? A apenas pela aceita??o inferior do atributo aroma. Essa diferen?a foi justificada pela menor qualidade do perfil de vol?teis do picol? A, em que o ?lcool 3,6-nonadienol, respons?vel pelo aroma de melancia descascada doce, estava ausente apenas neste picol?. N?o houve diferen?a significativa (p<0,05) entre os picol?s A, B e C quanto ? prefer?ncia e aceita??o sensorial para todos os atributos. A listagem livre revelou que os descritores sabor caracter?stico de melancia, gosto doce e textura macia foram os mais frequentemente citados, sendo os mais relevantes para os picol?s desenvolvidos ? base de suco de melancia e soro de leite. Quanto aos par?metros de cor, o picol? in natura foi identificado como o mais vermelho. De acordo com a an?lise de derretimento, o picol? A foi considerado o mais resistente ? fus?o inicial, caracter?stica importante para gelados comest?veis. Com isso, todos os concentrados foram considerados aptos para a reconstitui??o e desenvolvimento do picol?, pois foram capazes de oferecer boa composi??o f?sico-qu?mica e funcional e preservar as caracter?sticas sensoriais da melancia.