Dados do Trabalho

Título

RHEOLOGICAL AND MICROSTRUCTURAL EVALUATION OF FUNCTIONAL CHOCOLATE DAIRY DESSERT WITH HYDROLYZED COLLAGEN

Introdução

Consumer demand for functional foods has increased in recent years, especially after the COVID-19 pandemic. Dairy desserts are a favorable matrix for the addition of functional ingredients, and Hydrolyzed Collagen (HC) can be added to this promoting antioxidant, anti-inflammatory, antihypertensive, healing and regenerative effects, and bone and cartilage regeneration effects.

Material e Métodos

Six samples of chocolate-flavored functional dairy dessert were processed, with different concentrations of HC (F1-0%, F2- 1%, F-3- 3%, F4- 6%, F5- 9% and F6-12%) and their rheological and microstructural aspects were evaluated. The rheological assays were performed in a controlled stress rheometer model MCR 501 (Anton Paar Instruments, Canada) and the samples were observed in five fields using a Scanning Electron Microscope (Zeiss evo ma10, Oberkochen, Germany).

Resultados e Discussão

Despite the noticeable microstructural difference between the gels formed from samples F1, F2 and F6, samples F3, F4 and F5 did not show any microscopically visualized disparities visualized microscopically, and the formation of lactose crystals was observed from the addition of 3% HC. Regarding rheology, all the samples showed pseudoplastic behavior typical of dairy desserts, but sample F1 showed the most pseudoplastic behavior (0.582), and sample F6 the least (0,738) (p>0,05). The consistency index was higher in sample F5 (59.3 Pa.sn) and lower in F2 (22.9 Pa.sn), but no significant differences were observed between the other treatments (p<0,05) (40.2-47.2 Pa.sn).

Conclusão

The formation of a lactose supersaturation zone may be resulting from the addition of HC and its interaction with the solvent to form the gel. This behavior suggests that the treatment applied may have caused an increase in the intermolecular forces of attraction between the protein molecules and promoted lower mobility and greater consistency. The addition of HC proved promising in the formulation of chocolate-flavored functional dairy desserts