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Abstract(s)
O presente relatório foi desenvolvido no âmbito do estágio curricular que decorreu na empresa Artiframi – Gelados Artesanais. Foram dois os objetivos principais: desenvolver um novo bolo gelado e estudar a melhor embalagem para o seu armazenamento. No desenvolvimento do bolo gelado, atendendo às opções apresentadas pela empresa e às tendências do mercado, definiu-se que o bolo gelado seria de sabor a pistacho, vegan, sem glúten e iria ter uma redução no teor de açucares. Contudo, a alegação “baixo teor de açucares” apenas foi possível de utilizar para o gelado de pistacho e o bolo gelado apenas foi considerado vegan. Apesar de conter somente ingredientes naturalmente isentos de glúten, não foi possível utilizar a alegação “sem glúten”, devido a contaminação cruzada. O bolo gelado desenvolvido é composto por duas camadas: uma superior de gelado e uma base de frutos secos. Para evidenciar a cor verde característica dos gelados de pistacho, foram utilizadas folhas de espinafres. A embalagem utilizada pela Artiframi era uma simples caixa em cartolina kraft (embalagem 1) que leva a alterações nas características organoléticas dos bolos gelados armazenados. Considerando as questões ambientais, para estudar a melhor embalagem, foram escolhidas mais duas embalagens para análise: uma embalagem composta por um material biodegradável – fibra de cana-de-açúcar (embalagem 2) e uma embalagem mista - constituída por cartolina kraft e uma tampa em plástico (embalagem 3). Previu-se o comportamento das três embalagens, a nivel da taxa de transferência de vapor de água e da molhabilidade da superfície. A embalagem 3 demostrou ser a melhor, e os resultados foram comprovados na análise do bolo gelado ao longo do armazenamento. Os bolos gelados de pistacho confecionados foram armazenados nas três diferentes embalagens, por um período de 90 dias. Mensalmente, foram analisados os seguintes parâmetros: crescimento microbiológico, humidade, pH, acidez total, cor e a análise sensorial para estudar mudanças de aspeto, odor, textura e sabor. Os bolos gelados armazenados na embalagem 3, em comparação com as restantes, obtiveram menor variação da acidez total, menor perda de humidade, menor alteração de cor e maior aceitabilidade perante o painel de avaliadores. Assim, concluiu-se que esta é a embalagem que melhor preserva as características organoléticas do bolo gelado de pistacho, por um período de 2 meses.
This report was developed in the context of the curricular internship that took place at the company Artiframi – Gelados Artesanais. There were two main objectives: to develop a new ice cream cake and to study the best packaging for its storage To achieve the goal of formulating an ice cream cake, considering the options presented by the company and market trends, it was defined as target that the ice cream cake would have a pistachio flavour, and would be vegan, gluten free and reduced sugar content. However, the “low sugar content” claim was achieved only for the pistachio ice cream and not for the ice cream cake. The ice cream cake could be considered vegan. Despite containing only naturally gluten-free ingredients, it was not possible to make a “gluten-free” claim. The ice cream cake consisted of two layers: a top layer of ice cream and a base of nuts. To highlight the characteristic green colour of pistachio ice cream, spinach leaves were used. The packages used by Artiframi were simple kraft cardboard boxes (package 1) that led to changes in the organoleptic characteristics of the ice cream cake stored. Considering environmental issues, to study the best packaging, two additional packages were included: a packaging made of a biodegradable material - sugarcane fibre (package 2) and a package composed of kraft cardboard with a plastic cap (package 3). The behaviour of the three packages was predicted through the water vapor transfer rate and surface wettability. Package 3 proved to be the best, and the results were confirmed in the analysis of the iced cake during storage. The pistachio ice cream cakes were stored in the three different packages for a period of 90 days. Monthly, the following parameters were monitored: microbiological growth, humidity, pH, total acidity, colour, and sensory analysis to study changes in appearance, odour, texture, and taste. The ice cream cakes stored in package 3, compared to the others, had less variation in total acidity, less moisture loss, less colour changes and better acceptability by the panel of evaluators. It was concluded that package 3 is the one that best preserves the organoleptic characteristics of the pistachio ice cream cake, for a period of 2 months.
This report was developed in the context of the curricular internship that took place at the company Artiframi – Gelados Artesanais. There were two main objectives: to develop a new ice cream cake and to study the best packaging for its storage To achieve the goal of formulating an ice cream cake, considering the options presented by the company and market trends, it was defined as target that the ice cream cake would have a pistachio flavour, and would be vegan, gluten free and reduced sugar content. However, the “low sugar content” claim was achieved only for the pistachio ice cream and not for the ice cream cake. The ice cream cake could be considered vegan. Despite containing only naturally gluten-free ingredients, it was not possible to make a “gluten-free” claim. The ice cream cake consisted of two layers: a top layer of ice cream and a base of nuts. To highlight the characteristic green colour of pistachio ice cream, spinach leaves were used. The packages used by Artiframi were simple kraft cardboard boxes (package 1) that led to changes in the organoleptic characteristics of the ice cream cake stored. Considering environmental issues, to study the best packaging, two additional packages were included: a packaging made of a biodegradable material - sugarcane fibre (package 2) and a package composed of kraft cardboard with a plastic cap (package 3). The behaviour of the three packages was predicted through the water vapor transfer rate and surface wettability. Package 3 proved to be the best, and the results were confirmed in the analysis of the iced cake during storage. The pistachio ice cream cakes were stored in the three different packages for a period of 90 days. Monthly, the following parameters were monitored: microbiological growth, humidity, pH, total acidity, colour, and sensory analysis to study changes in appearance, odour, texture, and taste. The ice cream cakes stored in package 3, compared to the others, had less variation in total acidity, less moisture loss, less colour changes and better acceptability by the panel of evaluators. It was concluded that package 3 is the one that best preserves the organoleptic characteristics of the pistachio ice cream cake, for a period of 2 months.
Description
Keywords
Gelado Sobremesa Vegan Embalagem Artesanal Ice cream Desert Packaging Artisanal