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Análise das alterações físico-químicas em sorvetes com substituição total e parcial de sacarose pelo edulcorante xilitol
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2021-08-12)
Ice cream is considered a nutritious food, however, there are concerns about its excessive consumption. Xylitol is a natural sweetener with half the caloric content of sucrose, making it an interesting choice for consumers ...
Desenvolvimento e caracterização de sorvete enriquecido com licopeno
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-25)
With the reduction of the child mortality rate and increase of Brazilians life expectancy, the concern about chronical and degenerative diseases had a rise in the last few years becoming a public health matter. Among these ...
Influência das ferramentas de gestão na melhoria da qualidade de gelados comestíveis
(Universidade Tecnológica Federal do ParanáPonta GrossaPrograma de Pós-Graduação em Engenharia de Produção, 2014-06-11)
Companies in different industries and sizes are feeling the effects of globalization and its maintenance in the market with competitive advantages need to seek more favorable terms than their competitors to perform their ...
Elaboração e avaliação sensorial de um sorvete de chocolate com adição de biomassa de banana verde (Musa spp.)
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-06-30)
The main objective of this work was to develop an ice cream chocolate flavor with addition of biomass of green bananas and evaluate their sensory characteristics, microbiological and physico-chemical properties. Two ...
Elaboração, caracterização físico-química e informação nutricional de um sorvete de cenoura com calda de chocolate zero lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2019-12-17)
Nowadays approximately 75% of the population is somehow intolerant to lactose in different levels. Considering that there is still few varieties of products available for this people, this work aims to elaborate a carrot ...
Elaboração de frozen yogurt com aplicação de psyllium (Plantago ovata) e farinha da casca de manga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2021-12-02)
The work aimed to develop a frozen yogurt with psyllium application to replace the traditional emulsifier, and to add mango peel flour to reuse the by-product. The steps for obtaining mango peel flour and preparing frozen ...
Desenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixina
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-10-03)
CHAPTER I - The appeal of consumers for different products is a reflection of information about food market. The present work had as objective to produce a low fat probiotic frozen yogurt in different concentrations of ...
Aplicação do programa de autocontrole em uma indústria de gelados comestíveis
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-26)
With the current market scenario, quality has become a strategy of the companies, which always seeks improvement and leadership in competitiveness. Thus, there is a need to look for tools that allows, the establishment of ...
Sorvete com leite de cabra adicionado de mucilagem de chia (Salvia hispânica L.) e farinha de semente de alfarroba (Seratonia siliqua L.)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-06-17)
Concerned about a healthier lifestyle, many consumers have been looking for foods with reduced calories, which meet the same technological features offered by traditional version. To this end, it aimed to prepare ice cream ...