Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Texto completo
Autor(es):
de Lima, Juliana Gobbi ; Brito-Oliveira, Thais Carvalho ; de Pinho, Samantha Cristina
Número total de Autores: 3
Tipo de documento: Artigo Científico
Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 36, n. 4, p. 664-671, OCT-DEC 2016.
Citações Web of Science: 3
Resumo

The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product. (AU)

Processo FAPESP: 12/10367-6 - Microencapsulação de beta-caroteno em partículas lipídicas sólidas estabilizadas com tensoativo proteico
Beneficiário:Thais Carvalho Brito Oliveira
Linha de fomento: Bolsas no Brasil - Iniciação Científica