Emulsifying properties of aqueous extract of Spirulina in ice cream
Table 7 presents the results of the developed O/W and W/O emulsifiers of the developed ice cream formulations.
The O/W activities of the formulations of aqueous extract of Spirulina presented higher ativity when compared to the standard formulation, the formulations without emulsifier (F2) and without chantilly (F3) showed no significant difference (p0.05) on the surface tensions values found in the analyzes. The formulations without chantilly (F3) and without stabilizer (F5) were formulations that differed from the others. According to Akhtar et al. (2009) the mono and diglyceride emulsifiers commonly used in ice cream, compete with milk proteins at both the fat/water interface …show more content…
The formulations with the highest protein content were formulated without emulsifier (F2) and without chantilly (F3). Proteins greatly contribute to the development o the ice cream structure, including emulsification and water retention capcity. This ability of water retention of proteins leads to increased viscosity (KINSELLA, 1984), which benefits the body of the ice cream, increasing the melting time of the ice cream and contributinf to the reduction of cold sensation (GOFF et al., …show more content…
In the physicochemical analysis of ice creams, alls formulations are within the standard established by ANVISA legislation for ice cream of the cream. The formulations with no added emulsifier showed lower lipid contents and higher protein contents when compared to the standard formulation, the aqueous extract of Spirulina can be used to replace the emulsifiers and synthetic stabilizers, providing the intake of a food added with antioxidants.
The search for better acceptance has been the object of attention of the food industry, especially in the segment od consumer products. New technologies, associating the nutraceutical benefits with elements that can give them better sensorial characteristics, have been developed, in this way, the use of the aqueous extract of Spirulina in fiid, proposed by this work, reached its objective. The formulation that presented promising results was the formulation replacing the conventional emulsifier with the aqueous extract of Spirulina, thas is, the extract presented emulsifiying and stabilizing effects, obtaining a product of good quality for consumotion, with better physicochemical cahracteristics close to as ice cream without the addition of the microalgal
Table 7 presents the results of the developed O/W and W/O emulsifiers of the developed ice cream formulations.
The O/W activities of the formulations of aqueous extract of Spirulina presented higher ativity when compared to the standard formulation, the formulations without emulsifier (F2) and without chantilly (F3) showed no significant difference (p0.05) on the surface tensions values found in the analyzes. The formulations without chantilly (F3) and without stabilizer (F5) were formulations that differed from the others. According to Akhtar et al. (2009) the mono and diglyceride emulsifiers commonly used in ice cream, compete with milk proteins at both the fat/water interface …show more content…
The formulations with the highest protein content were formulated without emulsifier (F2) and without chantilly (F3). Proteins greatly contribute to the development o the ice cream structure, including emulsification and water retention capcity. This ability of water retention of proteins leads to increased viscosity (KINSELLA, 1984), which benefits the body of the ice cream, increasing the melting time of the ice cream and contributinf to the reduction of cold sensation (GOFF et al., …show more content…
In the physicochemical analysis of ice creams, alls formulations are within the standard established by ANVISA legislation for ice cream of the cream. The formulations with no added emulsifier showed lower lipid contents and higher protein contents when compared to the standard formulation, the aqueous extract of Spirulina can be used to replace the emulsifiers and synthetic stabilizers, providing the intake of a food added with antioxidants.
The search for better acceptance has been the object of attention of the food industry, especially in the segment od consumer products. New technologies, associating the nutraceutical benefits with elements that can give them better sensorial characteristics, have been developed, in this way, the use of the aqueous extract of Spirulina in fiid, proposed by this work, reached its objective. The formulation that presented promising results was the formulation replacing the conventional emulsifier with the aqueous extract of Spirulina, thas is, the extract presented emulsifiying and stabilizing effects, obtaining a product of good quality for consumotion, with better physicochemical cahracteristics close to as ice cream without the addition of the microalgal