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Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate ConfectioneryBuck, Vinodini 05 May 2010 (has links)
Fat bloom in chocolates is the gray-white discoloration and dullness that can occur on the surface of the confectionery. Fat bloom is a common quality defect that can result from temperature fluctuations during storage. Chocolates candies with peanuts or other nut fillings are more prone to fat bloom compared to plain chocolates, due to a release of incompatible nut oils into the chocolate matrix. The overall goal of this study was to determine if differences in triacylglycerol (TAG) composition and rheological properties of high, medium, and normal oleic peanuts influence fat bloom formation. All three peanut varieties showed high concentrations of triolein. Normal oleic peanuts had a slightly higher trilinolein than high and medium oleic peanuts, which contained trilinolein in trace amounts. Peanut pastes from the three peanut varieties all had a minimum apparent yield stress, and all pastes showed varying degrees of shear thinning. The apparent yield stress of high and normal oleic pastes was higher than the apparent yield stress of medium oleic paste. The absolute value of the flow index behavior was 1 for the high oleic peanut paste, suggesting friction in the experimental apparatus, even with use of Teflon plates. The peanut chocolate candies took around 45 days for significant dulling of the chocolates with temperature cycling between 26-29 °C approximately every 26 hours. Optical microscopy scans showed differences in glossiness and surface textural attributes of the unbloomed and bloomed peanut chocolate confectionery. Consumer evaluation showed some differences in the glossiness and significant differences in surface texture of unbloomed and bloomed chocolates. A majority (62%) of the survey respondents had seen whitish discoloration in chocolates and 40% of the respondents thought this is because the chocolate had grown old. / Ph. D.
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Efeito da concentração de soro de queijo na produção e qualidade sensorial de bebidas lácteas probióticas / Effect of whey level in the production and sensory quality of probiotic dairy drinksCastro, Wellington de Freitas, 1980- 20 August 2018 (has links)
Orientadores: José de Assis Fonseca Faria, Adriano Gomes da Cruz / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-20T10:29:44Z (GMT). No. of bitstreams: 1
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Previous issue date: 2012 / Resumo: A demanda por alimentos probióticos tem impulsionado o desenvolvimento de novos produtos formulados. Aproveitando tal cenário, as indústrias de alimentos vêm se dedicando basicamente aos lácteos, que se mostram ser ótimos carreadores de micro-organismos probióticos. O grande volume de soro proveniente das indústrias de queijos permite a elaboração de bebidas lácteas, visando o aproveitamento de subprodutos para a alimentação humana, devido ao seu elevado potencial nutricional. Este trabalho teve por objetivo avaliar o efeito dos níveis de soro de queijo nos parâmetros de qualidade e aceitação sensorial de bebidas lácteas probióticas, em comparação a produtos comerciais não probióticos. Modelos matemáticos como Análise de Sobrevida, Mínima Diferença Significativa e Aceitação Global Média foram utilizados para ajustar os níveis de soro de queijo mais aceitáveis em formulações de bebidas lácteas. Métodos sensoriais, como Mapa Projetivo, Análise Descritiva Quantitativa e Perfil Livre foram aplicados na avaliação das bebidas formuladas. A elaboração de bebidas lácteas probióticas provou ser uma boa alternativa para as indústrias de laticínios no aproveitamento do soro proveniente da fabricação de queijos, possibilitando assim redução dos custos de produção, além de propiciar novos produtos carreadores de micro-organismos benéficos à saúde / Abstract: The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of products for human food with high nutritional potential. This study evaluated the effect of whey levels in the quality parameters and sensory acceptability of probiotic milk drinks, as compared to commercial non probiotic products. Mathematical models as Survival Analysis, Minimal Significant Difference, and Mean Global Acceptance were used to adjust the whey levels in the most acceptable formulated dairy beverages. Sensory methods as Projective Mapping, Quantitative Descriptive Analysis, and Free Choice were applied in the evaluation of dairy beverages. The development of probiotic dairy drinks proved to be a good alternative for the dairy industry to take advantage of the whey from the cheese-making, by reducing production costs and providing probiotic foods with recognized human health benefits / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos
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Elaboração de iogurte com propriedades funcionais utilizando Bifidumbacterium lactis e fibra solúvel. / Elaboration of yogurt with functional properties using Bifidumbacterium lactis and soluble fiber.SILVA, Amanda Maria Tenório da. 23 May 2018 (has links)
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Previous issue date: 2013 / Face ao aumento de peso e ao aparecimento de doenças cardiovasculares na
população mundial em decorrência do consumo de alimentos altamente calóricos, o
desenvolvimento de alimentos com baixo ou reduzido teor de gordura e ricos em
fibras torna-se essencial. Desta forma, este trabalho teve como objetivo o
desenvolvimento de iogurte com propriedades funcionais utilizando fibra solúvel e a
Bifidumbacterium lactis com efeito probiótico, promovendo a saúde e não a cura de
doenças. O processo de fermentação foi preservado até atingir um pH de 4,6 para
uma temperatura controlada de 40 °C. Foram realizadas análises físicas e físicoquímicas:
cor; viscosidade aparente; pH; acidez expressa em ácido láctico, teor de
extrato seco total e desengordurado; teor de gordura do iogurte produzido e o estudo
do armazenamento do produto pós-acidificação. Foi determinada a viabilidade das
bactérias lácticas tradicionais (Streptococcus thermophilus, Lactobacillus bulgaricus),
com combinação com a bactéria probiótica (Bifidobacterium lactis) durante teste de
vida útil do produto por quarenta e cinco dias. Foram realizados testes sensoriais de
aceitação com provadores treinados. O pH do iogurte produzido foi de 4,45 com
viscosidade de 1 minuto e 37 segundos e foi verificado alteração da acidez no 45º
dia e pela equipe de degustadores alterou-se o ciclo de vida útil. / In view of the increased weight and cardiovascular diseases in the world population
as a result of consumption of high-calorie food, the development of foods with low or
reduced fat and high in fiber becomes critical. Thus, this work aimed at the
development of functional properties using yogurt with soluble fiber and
Bifidumbacterium lactis with probiotic effect, promoting health rather than curing
diseases. The fermentation process was maintained until reaching a pH of 4.6 to a
controlled temperature of 40°C. Analyses physical and physical-chemical properties:
color, viscosity, pH, acidity expressed as lactic acid, content of total solids and
degreased;-fat yogurt produced and the study of the storage of the product after
acidification. It was determined the viability of traditional lactic bacteria
(Streptococcus thermophilus, Lactobacillus bulgaricus) in combination with probiotic
bacteria (Bifidobacterium lactis) for testing the product life of forty-five days. Tests
were conducted with sensory acceptance trained panelists. The pH of the yoghurt
produced with a viscosity of 4.45 was 1 minute and 37 seconds, and change of
acidity was observed on the 45th day and by the team of panelists changed cycle life.
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