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| Author(s): |
Juliana Bürger Rodrigues
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2015-09-23 |
| Examining board members: |
Helena Maria André Bolini;
Carmem Silvia Favaro Trindade;
Ana Silvia Prata;
Alessandra Bugatte Palazzo;
Glaucia Rocha Selmi
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| Advisor: | Helena Maria André Bolini |
| Abstract | |
The formulation and development of functional products is increasing since more people are looking for products that besides being sensory pleasant, bring some benefit to health. In preparing a functional chocolate milk by adding chia oil, rich in omega-3 associated with the use of different sweeteners, we seek to meet the demands of the consumer market. When microencapsulate the chia oil by complex coacervation technique, to be added to chocolate milk, it was guaranteed microcapsules that remained intact after the UHT process and a greater protection of unsaturated fatty acids from oxidation. From the determination of the ideal sweetness with 120 consumers for the product as well as the equivalence of sweetness, with selected assessors, for sweeteners: neotame, stevia, sucralose, blend Sucralose / Acesulfame K / Neotame (5: 3: 0.1) and apartame, it was possible to obtain the sweetness considered ideal for chocolate milk, which is set at 9%. The lowest amount of sweetener required to promote a sweetness equivalent to 9% sucrose occurred when neotame was used, with 5351 times sweeter than sucrose to chocolate milk. However, this can not be observed for stevia, requiring, for this sweetener, a higher concentration and consequently showed the lowest power of sweetness among all sweeteners used. Moreover, the sensory profile of the samples was determined as well as their respective acceptances. Note that there was no significant difference in sensory profile, generally between samples containing free or microencapsulated oil. The main differences between the samples are mainly related with the sweetener used, thus demonstrating that the incorporation of the microparticles was not noticeable by assessors or consumers (AU) | |
| FAPESP's process: | 12/07560-9 - Sensory evaluation of chocolate milk enriched with free and microencapsulated chia oil and sweetened with different sweetening |
| Grantee: | Juliana Bürger Rodrigues |
| Support Opportunities: | Scholarships in Brazil - Doctorate |