6 research outputs found
INFLUÊNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS MOLES PRODUZIDAS COM E SEM GOMA GELANA
Estudou-se a influência de três ingredientes, açúcar
impalpável (formulação padrão), cacau em pó e polpa de
morango desidratado, na firmeza de balas moles produzidas
com e sem goma gelana (nome genérico do polissacarídio
produzido pela fermentação controlada do microrganismo
Pseudomonas elodea). Na forma nativa ( high acyl), a goma
gelana pode produzir géis macios e elásticos e na forma
modificada ( low acyl) géis duros e quebradiços. As amostras
foram produzidas com a goma gelana low acyl. Cada
ingrediente foi testado em três diferentes concentrações (5,
7 e 10%) e adicionados na etapa de estiramento da massa
de bala. As amostras foram avaliadas quanto ao parâmetro
de firmeza (dureza) utilizando-se texturômetro e os
resultados avaliados estatisticamente pelo teste ANOVA.
As amostras também foram analisadas quanto ao teor de
umidade pela metodologia de Karl Fisher. Para as balas
produzidas sem goma gelana, o acréscimo na concentração
dos ingredientes testados influenciou diretamente o aumento
da firmeza. Já para as balas produzidas com a adição de
goma gelana, o uso de 5% dos ingredientes resultou em
maior firmeza e de 7% em menor firmeza. Concluiu-se que a
adição de diferentes ingredientes em formulação base, com
o objetivo de variar o sabor, possibilita a produção de balas
com texturas distintas a partir da mesma linha de fabricação.
INFLUENCE OF DIFFERENT INGREDIENTS ON SOFT CANDIES TEXTURE
PRODUCED WITH THE ADDITION OF GELLAN GUM
Abstract
The influence of three ingredients were studied, sugar powder, cocoa powder and
strawberry dried pulp in the hardness of soft candies produced with and without the
addition of gellan gum (generic name for the polysaccharide obtained by the controlled
fermentation of the microorganism Pseudomonas elodea). At its native form (high acyl)
the gellan gum can produce soft and elastic gels and at its modified form (low acyl) hard
and fragile gels. The samples were produced using the low acyl gellan gum. Three
different concentrations from each ingredient were tested (5, 7 and 10%) and they
were added at the pulling time in the process. The hardness of the samples was
measured in a texture analyzer and the results were statistically analyzed by ANOVA
test. The samples had their humidity verified by the Karl Fischer methodology. For the
candies produced without gellan gum, their hardness increased proportionally to the
percentage of the added ingredients. For the candies produced with gellan gum, the
addition of all the tested ingredients at 5% concentration resulted to the highest hardness
while the 7% concentration showed the lowest hardness. It was concluded that the
addition of different ingredients to the basic formulation, with the objective of varying
flavor, possibilitates the production of candies with distinct textures from the same
fabrication line
Co-crystallization of paprika oleoresin and storage stability study
Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation
Influência de diferentes agentes de corpo nas características reológicas e sensoriais de chocolates diet em sacarose e light em calorias Influence of different bulk agents in the rheological and sensory characteristics of diet and light chocolate
Foram estudados diferentes agentes de corpo na substituição total da sacarose na formulação de chocolate, buscando-se obter um produto diet em sacarose e light em calorias (25% de redução calórica teórica em relação à formulação padrão, com sacarose) e com boa aceitação sensorial. Os agentes de corpo utilizados neste estudo foram: polidextrose, inulina, frutooligossacarídeos - FOS, lactitol e maltitol; como edulcorante de alta intensidade empregou-se a sucralose. Os chocolates light obtidos foram submetidos às análises de umidade (Karl Fisher), tamanho de partículas (micrômetro digital) e propriedades reológicas (viscosidade plástica - etaca e limite de escoamento de Casson - tauca). O teor de umidade dos chocolates light variou de 1,23 a 2,12%; o tamanho de partículas de 19 a 24 µm; o etaca de 6,60 a 11,00 Pa.s; e o tauca de 0,05 a 1,31 Pa. As formulações com polidextrose, polidextrose e lactitol e polidextrose e maltitol foram selecionadas para análise sensorial por apresentarem boa performance tecnológica e adequada maquinabilidade da massa de chocolate durante as diferentes etapas do processo. A análise sensorial indicou que as três formulações avaliadas não diferiram entre si ao nível de significância de 5% em relação à intensidade do aroma, dureza, derretimento na boca e sabor e, quanto à intenção de compra, as amostras diferiram entre si ao nível de significância de 5%, sendo que a formulação que continha 32,60% de Polidextrose e 15,57% de Maltitol foi a preferida.<br>A study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides - FOS, lactitol and maltitol. Sucralose was used as a high intensity sweetener. The light chocolates were analyzed for moisture content (Karl Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity, etaca, and yield strength, tauca). The moisture content of the light chocolate varied from 1.23 to 2.12%, while particle size varied from 19 to 24 µm, etaca from 6.60 to 11.00 Pa.s, and tauca from 0.05 to 1.10 Pa. The formulations containing polydextrose, polydextrose and lactitol, and polydextrose and maltitol were selected for a sensory analysis due to their good technological performance and adequate machinability of the chocolate mass in the different stages of the process. The sensory analysis revealed no statistically significant difference (p > 0.05) in the three evaluated formulations in terms of aroma, hardness, melting in the mouth and flavor. There was no statistically significant difference (p > 0.05) in the intention to purchase the three chocolate formulations, although a preference was shown for the formulation containing polydextrose (32.60%) and maltitol (15.57%)
Optimization of the production of double-shell microparticles containing fish oil
Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D50), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses. Double-shell microparticles containing fish oil were successfully obtained. Higher core concentrations resulted in higher feeding material viscosities and microparticles with higher D50 values and higher moisture content, but suitable for food applications. Less eicosapentaenoic acid and docosahexaenoic acid loss was achieved with lipid matrixes containing palm fat/vegetable fat ratios of up to 40/60 or a ratio of 50/50 when associated with a low concentration of core material. The remaining eicosapentaenoic acid and docosahexaenoic acid content observed in the final double-shell microparticles and its good oxidative stability can be considered sufficient for the successful application of these microparticles in foods. These findings may contribute to expanding the use of microencapsulated fish oil255359369CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPNão tem2015/12398-4The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was financially supported by the Sa˜o Paulo Research Foundation (FAPESP) (Process 2015/12398-4) and by the National Council of Research and Technological Development (CNPq) that provided a scholarship to K.B.F. Paganott