Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/58451
Título: Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry
Palavras-chave: Agro-industrial co-product
Milk beverages
Flan-type dairy desserts
Sensory acceptance
Check-All-That-Apply (CATA)
Data do documento: 2023
Editor: Springer
Citação: BARROS, H. E. A. de et al. Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry. Journal of Food Science and Technology, [S.l.], v. 60, 2023.
Resumo: The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry.
URI: https://link.springer.com/article/10.1007/s13197-023-05732-0
http://repositorio.ufla.br/jspui/handle/1/58451
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