Ciência e Tecnologia de Alimentos

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http://repositorio.ufes.br/handle/10/17468
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

Centro: CCAE
Telefone: (28) 3552 8719
URL do programa: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA

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Navegando Ciência e Tecnologia de Alimentos por Assunto "Ácidos graxos insaturados"

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    Otimização das proporções de três diferentes fontes de lipídios na formulação de sorvete sabor baunilha
    (Universidade Federal do Espírito Santo, 2025-12-10) Vetorazi, Mariana Grillo; Araújo, Cintia da Silva ; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461; Teixeira, Luciano José Quintão; https://orcid.org/0000-0003-2546-615X; http://lattes.cnpq.br/3856808001594434; Saraiva, Sérgio Henriques ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; https://orcid.org/0009-0007-5321-6795; http://lattes.cnpq.br/0798077613390901; Coelho, Jussara Moreira ; https://orcid.org/0000-0002-7641-5638; http://lattes.cnpq.br/9157534666762021; Pires, Ana Clarissa dos Santos ; https://orcid.org/0000-0002-0671-9687; http://lattes.cnpq.br/0059223020502453
    Ice cream is a complex matrix composed of lipids, proteins, carbohydrates, water, air, stabilizers, emulsifiers, and flavorings. The formation of the three-dimensional network of this product is directly influenced by the solid:liquid fat ratio. In addition to the need to adjust the proportion of fatty acids in ice cream to improve its characteristics, there is a growing consumer demand for foods with functional properties. The partial substitution of saturated fats with sources rich in unsaturated fatty acids, such as chia oil, presents itself as a promising alternative for the development of products with a better nutritional profile and high added value. In this sense, the objective was to optimize the proportions of palm fat (PF), milk fat (MF), and chia oil (CO) in vanilla ice cream, employing the Centroid Simplex Design for Mixtures and the Central Composite Rotational Design (CCRD), associated with the desirability function. The Mixture Design exclusively evaluated the proportions between the three lipid sources, while the CCRD also allowed for the evaluation of the variation in the total fat content of the ice cream, between 3.04% and 11.96%. Overrun, melting rate, texture profile, sensory parameters (color, aroma, flavor, texture, and overall acceptance), and omega-3 content were evaluated. Lipid composition showed a significant effect on all response variables. Increased overrun was associated with reduced melting rate and hardness. Formulations with higher saturated fat content (PF and MF) showed better structural stability and sensory performance. However, the moderate addition of CO allowed for omega-3 enrichment without compromising sensory acceptance. The optimal points of the optimized formulations according to the mixture design were 2.55% PF, 4.41% MF and 0.54% CO, and 4.85% PF, 2.35% MF and 1.46% CO, totaling 8.66% fat, for the DCCR. Both methodologies were effective in obtaining ice creams with technological and sensory quality and potential for industrial application