Desenvolvimento de sorvete plant-based a partir de extrato hidrossolúvel de linhaça combinado com extrato de soja e polvilho doce
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Data
2021-10-27
Autores
Lopes, Matheus de Paula
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Universidade Federal do Espírito Santo
Resumo
Ice cream is a product with a unique characteristic structured in a colloidal dispersion of air bubbles, fat globules, ice crystals and a phase with solutes dispersed in nonfrozen water. The main sources of fatty acids in ice cream are vegetable fat (a source of trans fat) and milk fat (rich in saturated fat). Fats develop complex technological properties that are difficult to replicate, such as forming emulsions, increasing viscosity, improving consistency and smoothing the texture of food matrices. From 2023 Anvisa will ban any type of hydrogenated fat from brazilian food, which should motivate the search for alternative ingredients that develop the same technological properties of fats, without negatively impacting health. A fat substitute for ice cream should promote softness, smooth texture, moderate strength, and low sandness. In order to develop a plant-based ice cream with texture properties similar to those of conventional ice cream, the present work evaluated the technological properties of the water-soluble extract of linseed (viscosity, density and stability) to compose a mix of ingredients that would develop the quality attributes mentioned above. Flaxseed extract was characterized and it was found that the most of composition corresponded to dietary fiber and lipids, which developed the measured technological properties. The plant-based ice cream formulation started from a mixture design whose variable responses were given from the ice cream texture profile (hardness, work and number of positive force peaks) that reflected in the softness, resistance and sandness of the ice creams. It was found that the greater the viscosity promoted by the water-soluble extract of flaxseed, the lower the hardness and resistance of the ice creams; the sweet powder combined with the linseed extract had an effect on reducing the sandness, but its use in excess increased the resistance of the product; and a good synergy was verified between the linseed extract biopolymers with the soybean extract, contributing to the stability of the emulsion. However, it was not possible to make the texture profile of the optimized ice cream formula equivalent to a texture profile considered ideal. When comparing the texture attributes of the optimized ice cream with the texture profiles of commercial ice cream, it was noticed that the exclusion of an abundant fat source hindered the development of the desired quality attributes.
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Linhaça , sorvete , alimentos