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PREPARATION OF MILK DESSERT TYPE MOUSSE TYPE SWEET POTATO FLAVOR (IPOMOEA POTATAS L). NO LACTOSE AND NO ADDED SUGAR
Matheus Felipe Oliveira
Universidade Federal de Lavras
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Create a topicThe present work aimed to evaluate a sweet potato dessert, without lactose and added sugars, as an alternative mainly for people with lactose restriction or who have the need to decrease sugar in their diet. The research was conducted between the months of March and April 2019, at the Instituto Federal do Ceará (IFCE) Sobral campus. The product was prepared between the months of March and April 2019, in the laboratories of the Federal Institute of Ceará, Sobral campus, having been performed physical-chemical evaluations of moisture, pH, soluble solids, in triplicate, according to analytical standards of the Adolfo Lutz Institute (2008). For the production of the mousse type dairy dessert were used as ingredients: condensed milk and cream without lactose, colorless and unflavored gelatin and sweet potato, purchased on the market. The results were tabulated in Excel spreadsheets, followed by mean and standard deviation. Although there is no specific legislation about physical-chemical standards for the product, all the values found were similar to similar studies. The average pH was equal to 7, which can be explained by the fact that no acid ingredient was used in the mousse manufacturing process, and this neutrality was mainly due to the presence of sweet potato. The soluble solids presented an average of 26 o brix, which are directly related to the presence of sugars, a content of great importance for the consumer market. The humidity was slightly high (56.56%). The sweet potato flavored dessert without lactose and without added sugars showed interesting technological potential, but should only be properly stored since it could be noted that the pH value was suitable for the growth of spoilage microorganisms, along with the humidity found. Since developing and publishing results of new products for people with nutritional restrictions is of extreme necessity for the food industry.
Amanda Mellissa B Oliveira
Olá, quais foram as maiores dificuldades e desafios enfrentados durante a realização deste trabalho?
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Layana Mary Frota Menezes
Boa tarde, de início encarar a batata doce como uma raiz tuberosa propícia para a realização de uma sobremesa. Esse trabalho é uma extensão de uma pesquisa, no qual foi realizada rotulagem, sensorial e uma negociação com empresa de produtos para pessoas com restrições futuramente começar a sua comercialização.
Amanda Mellissa B Oliveira
Obrigada pela resposta e boa sorte nos próximos trabalhos! :)