| Autor: |
Maestrello, Carolina, de Lima Figueiredo, Ingrid, Caroline de Souza Takahashi, Gabriella, Pimentel, Tatiana Colombo, Visentainer, Jesui Vergilio, de Cassia Bergamasco, Rita, Madrona, Grasiele Scaramal |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2018, Vol. 16 Issue 1, p76-87, 12p, 4 Charts, 1 Graph |
| Abstrakt: |
Consumers are very interested in the development of new food products, which presents sensorial, nutritional, and physicochemical quality. Thus, this study aimed to evaluate the addition of chia seed mucilage as an emulsifier substitute on the physical and chemical characteristics and on acceptance of chocolate-flavored prebiotic ice cream (with inulin). The ice creams had good physicochemical characteristics: The sample with the lowest mucilage content (0.6 g/100 g) showed higher resistance to melting, however, showed less overrun. Ice creams with higher concentrations of mucilage (1.2 or 1.8 g/100 g) had higher overrun. All ice creams had scores between 6 and 7 in the evaluated attributes, indicating that consumers liked slightly to moderately. The fatty acid composition of the mucilage was predominantly polyunsaturated fatty acids. It can be concluded that it is possible to develop prebiotic ice cream with chia seed mucilage as an emulsifier that have appropriate chemical composition and acceptance. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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