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Authors
Abstract(s)
A indústria de produção de iogurtes enfrenta constantes desafios, impulsionados pela
crescente preferência dos consumidores por produtos mais naturais e saudáveis. Um dos
principais aspetos que tem sido alvo de atenção é a procura por ingredientes de origem
natural, levando à substituição do amido modificado pelo amido nativo, bem como da
carragenina por pectina, goma guar e goma xantana. Estas modificações visam atender
à demanda por produtos com um "clean label".
Neste contexto, este trabalho teve como objetivo investigar como as mudanças nos
estabilizantes e espessantes dos preparados de fruta afetam as propriedades dos iogurtes,
incluindo textura e pH, ao longo do tempo de armazenamento e com base em estudos
reológicos que permitem compreender o comportamento dos preparados sujeitos a essas
alterações.
Os resultados indicam que as alterações nos estabilizantes e espessantes em preparados
de fruta exercem um papel significativo nas propriedades físicas e químicas dos iogurtes.
A análise reológica dos preparados de fruta revelou a importância de manter perfis
reológicos consistentes, fundamental para a eficiência do processo industrial.
Estes resultados contribuem não apenas para o avanço da indústria de iogurtes, como
também atendem à crescente procura por produtos que reflitam os critérios de um "clean
label". Destaca-se a importância de escolher cuidadosamente os ingredientes e
formulações, visando um processo mais eficiente e produtos de maior qualidade,
alinhados com as preferências dos consumidores por produtos mais naturais e saudáveis.
The yoghurt production industry faces constant challenges, driven by consumers growing preference for more natural and healthier products. One of the main aspects that has been the focus of attention is the demand for more natural ingredients, leading to the replacement of modified starch for native starch, as well as carrageenan for pectin, guar gum and xanthan gum. These modifications are aimed at meeting the demand for products with a "clean label". In this context, this thesis aims to investigate how changes in the stabilisers and thickeners of fruit preparations affect the properties of yoghurts, including texture and pH, over the course of storage and based on rheological studies that allow us to understand the behaviour of the formulas subjected to these changes. The results show that changes in stabilizers and thickeners in fruit preparations play a significant role in the physical and chemical properties of yogurts. The rheological analysis of the fruit preparations revealed the importance of maintaining consistent rheological profiles, which is fundamental to the efficiency of the industrial process. This results not only contribute to the progress of the yoghurt industry, but also meet the growing demand for products that reflect clean label criteria. We emphasise the importance of carefully choosing ingredients and formulations, aiming for a more efficient process and higher quality products, in line with consumer preferences for more natural and healthier products.
The yoghurt production industry faces constant challenges, driven by consumers growing preference for more natural and healthier products. One of the main aspects that has been the focus of attention is the demand for more natural ingredients, leading to the replacement of modified starch for native starch, as well as carrageenan for pectin, guar gum and xanthan gum. These modifications are aimed at meeting the demand for products with a "clean label". In this context, this thesis aims to investigate how changes in the stabilisers and thickeners of fruit preparations affect the properties of yoghurts, including texture and pH, over the course of storage and based on rheological studies that allow us to understand the behaviour of the formulas subjected to these changes. The results show that changes in stabilizers and thickeners in fruit preparations play a significant role in the physical and chemical properties of yogurts. The rheological analysis of the fruit preparations revealed the importance of maintaining consistent rheological profiles, which is fundamental to the efficiency of the industrial process. This results not only contribute to the progress of the yoghurt industry, but also meet the growing demand for products that reflect clean label criteria. We emphasise the importance of carefully choosing ingredients and formulations, aiming for a more efficient process and higher quality products, in line with consumer preferences for more natural and healthier products.
Description
Keywords
Amido Nativo Conservação Goma Guar Goma Xantana Iogurte Pectina Ph Preparados de Fruta Reologia Textura