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Abstract(s)
Este trabalho teve como objetivo global a criação de novos produtos que permitam ir de encontro das necessidades de consumidores específicos. O projeto foi realizado num contexto empresarial, numa produção de gelados artesanais e consistiu no desenvolvimento de um Gelado Tradicional de Chocolate que, por não conter glúten, é apto para o grupo específico de celíacos, um Sorvete sem Sacarose de Limão, apto para diabéticos, um Sorvete Enriquecido em Mirtilo, adequado para os consumidores intolerantes à lactose, e de um Gelado Fonte de Proteína de Kefir, um Gelado Fonte de Proteína de Skyr e um Gelado com Alto Teor de Proteína de Manteiga de Amendoim, estes tendo em vista as necessidades de desportistas. Numa primeira etapa, foram desenvolvidas as “formulações teste” para cada produto, sendo que nos casos dos “Gelado Fonte de Proteína de Kefir” e “Gelado Fonte de Proteína de Skyr forma desenvolvidas duas receitas para cada. Posteriormente, foi escolhida nestes casos a “formulação teste” com melhores características sensoriais. Paralelamente, foram executados testes laboratoriais para determinação de pH, ºBrix, teores de proteínas, lípidos e glúcidos, bem como contagem de mesófilos nos produtos. Embora alguns ensaios tenham sido inconclusivos, vários outros resultados permitiram validar com alguma precisão os valores esperados. Os resultados permitiram ainda consagrar a qualidade e segurança dos produtos desenvolvidos e as alegações “fonte de proteína” e “alto teor de proteína”. A vivência da realidade empresarial, propiciada pelo estágio é tida como muito formativa.
The goal of this work was to develop new products tailored to specific groups of consumers. The project was carried out in the environment of an industrial ice cream company and consisted in the creation of a Traditional Chocolate Ice Cream, which is compatible with the celiac group, as it has no glúten, a Lemon Ice Cream without Sucrose, suitable for consumption by the diabetics, a Blueberry-Enriched Ice Cream, suitable for consumers lactose intolerants, and Kefir Protein Source Ice Cream, Skyr Protein Source Ice Cream, and High Protein Peanut Butter Ice Cream, having in mind sports active people. In an initial phase, a "test formulation" for each product was developed and, in the case of "Kefir Protein Source Ice Cream" and "Skyr Protein Source Ice Cream” two alternative formulations for each. Afterwards, in these cases, the formulation with better sensory properties was chosen. In parallel, laboratory analyses were performed to determine pH, ºBrix, and the products contents of protein, lipid and carbohydrates. The samples were also subjected to a microbiological analysis of mesophilic total count. Some of those analyses were inconclusive, but several others lead to results that agree with expected values. The results also support the quality and safety of the developed products, and the claims of “protein source” and “high protein”. Furthermore, the experience of the reality of an industrial company provided by the internship is considered a very formative one.
The goal of this work was to develop new products tailored to specific groups of consumers. The project was carried out in the environment of an industrial ice cream company and consisted in the creation of a Traditional Chocolate Ice Cream, which is compatible with the celiac group, as it has no glúten, a Lemon Ice Cream without Sucrose, suitable for consumption by the diabetics, a Blueberry-Enriched Ice Cream, suitable for consumers lactose intolerants, and Kefir Protein Source Ice Cream, Skyr Protein Source Ice Cream, and High Protein Peanut Butter Ice Cream, having in mind sports active people. In an initial phase, a "test formulation" for each product was developed and, in the case of "Kefir Protein Source Ice Cream" and "Skyr Protein Source Ice Cream” two alternative formulations for each. Afterwards, in these cases, the formulation with better sensory properties was chosen. In parallel, laboratory analyses were performed to determine pH, ºBrix, and the products contents of protein, lipid and carbohydrates. The samples were also subjected to a microbiological analysis of mesophilic total count. Some of those analyses were inconclusive, but several others lead to results that agree with expected values. The results also support the quality and safety of the developed products, and the claims of “protein source” and “high protein”. Furthermore, the experience of the reality of an industrial company provided by the internship is considered a very formative one.
Description
Keywords
Gelado Sorvete Grupo alvo específico Valor nutricional Ice cream Specific target group Nutritional value