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Master's Dissertation
DOI
10.11606/D.9.2018.tde-18012018-110628
Document
Author
Full name
Mércia de Freitas Eduardo
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2005
Supervisor
Committee
Lannes, Suzana Caetano da Silva (President)
Areas, Jose Alfredo Gomes
Gioielli, Luiz Antonio
Title in Portuguese
Avaliação reológica e físico-química de achocolatados e bebidas achocolatadas
Keywords in Portuguese
Bebidas não alcoólicas (Análise; Estudo)
Bebidas não alcoólicas (Processamento)
Cacau (Processamento)
Chocolate (Análise; Propriedades físicas)
Leite (Aproveitamento)
Tecnologia de alimentos
Abstract in Portuguese
Achocolatados e bebidas achocolatadas são alimentos muito consumidos em praticamente todos os países, especialmente por crianças e jovens. Isso porque o chocolate é também reconhecido como um agente flavorizante largamente aceito. O objetivo geral deste trabalho foi elaborar um estudo de achocolatados e de bebidas achocolatadas disponíveis no mercado brasileiro, desenvolvendo-se técnicas de análises e obtendo-se resultados com finalidades comparativas. Ainda formulou-se bebida achocolatada com características funcionais, utilizando-se para tal quitosana modificada desenvolvida no Departamento de Tecnologia Bioquímico-Farmacêutica. Este trabalho foi dividido em duas partes, para melhor leitura e compreensão: parte 1: Achocolatados e parte 2: Bebidas achocolatadas. Para os achocolatados foram realizadas análises em produtos disponíveis no mercado brasileiro, como: composição centesimal, teobromina, alcalóides totais e pH. Procurou-se enfatizar as diferenças entre os produtos para finalidades especiais ("diet" e "light") e os tradicionais. Ainda, estudou-se propriedades tisicas, como força de compactação, densidade e granulometria, observando a correlação entre estas. Para bebidas achocolatadas, desenvolveu-se produto com quitosana modificada, atribuindo ao produto características funcionais. Estudou-se a reologia deste produto e de outros obtidos no mercado brasileiro, avaliando-se assim o produto desenvolvido. O teor de sólidos solúveis avaliado nestas amostras, com resultados muito próximos, sugeriu certa padronização na adição de leite, açúcar e sólidos de cacau em suas formulações. Para a bebida desenvolvida, aplicou-se teste sensorial ( aceitação global e viscosidade), utilizando-se como comparativo bebida do mercado brasileiro (Chocomilk), escolhida por ser comercializada em embalagem de vidro (semelhante à do produto em estudo). A aceitação global não demonstrou diferença significativa (P>0,05) entre as amostras, porém a característica mais encorpada da bebida desenvolvida apontou maior tendência de aceitação neste parâmetro.
Title in English
Rheological and physico-chemical evaluation of chocolates and chocolate drinks
Keywords in English
Chocolate (Analysis; Physical properties)
Cocoa (Processing)
Food technology
Milk (Utilization)
Non-alcoholic beverages (Analysis; Study)
Non-alcoholic beverages (Processing)
Abstract in English
Chocolate drink powders and chocolate beverages are very consumed foods in almost every contry, specially by children and young people. That is because chocolate is also recognized as a flavour agent greatly accepted. The aim of this work was to elaborate a study of chocolate drink: powders and chocolate beverages from Brazilian market, developing analytical techniques and obtaining results with comparatives purposes. It was developed chocolate beverage with functional characteristics, using for that modified chitosan, developed in this Department. This work was divided into two parts to a better reading and understanding: part 1: Chocolate drink: powders and part 2: Chocolate beverages. In the first part, some chemical analysis were carried out in the products from Brazilian market, such as lipids, proteins ashes, moisture, theobromine and total alkaloids content and the pH. It was emphasized the differences between diet, light and the standard products; The theobromine and total alkaloids content was used as an indicative of the differences. Some physical analysis in the chocolate drink powders were carried out, such as compaction of powder, particle size distribution and poured density of powder. In the second part, it was carried out rheological analysis of the products from the market. It was developed chocolate beverage with modified chitosan as a thickening agent, what gave it a functional characteristic. The rheological characteristics of the developed product were similar to that of the products from the market. Soluble solids analysis was carried out, also making a comparison between the developed product and the products from the market. The results were very similar, showing a standardization of the quantity of sugar, milk and cocoa solids in their formulation. Besides that, it was carried out sensory analysis, with an acceptance test of the developed product and the beverage chosen for comparison - Chocomilk. With the marks of acceptance test (global acceptance and viscosity) it was made a comparison between the two samples. It was noticed that the developed sample was more accepted than the other one, talking about the viscosity, and in talking about the global acceptance, there wasn't significant difference (P>0,05) between the samples.
 
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Publishing Date
2018-01-18
 
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