Estudo do efeito da formulação e do processo de fabricação de sorbet de açaí sobre a qualidade do produto

Abstract

Acai (Euterpe oleracea), a typical fruit from northern Brazil, gained consumer preference due to its exotic flavor and nutritional characteristics. Therefore, products which using fruit as a raw material accompany this increase in demand, as is the case with Acai Sorbets. An industry located in the industrial district of João Pessoa increased by 60% the number of sales, between January and July of this year, of its acai berry sorbet. However, this product is responsible for 30% of consumer brand complaints. Complaints from sorbet of acai were always related to its firm structure and the large ice crystals present in its surface. The objective of this work was to study the influence of the formulation and the parameters of process in the texture of acai sorbet. For this, a search for similar products was made. João Pessoa, in order to compare whether the food additives used by partner industry were compatible with the technologies used in the market. From this Acai pulp and the most commonly used ingredients were prepared proportions based on legislation or literature. Freezing kinetics were performed and thawing, mass ice fraction calculation and freezing and thawing speed of these samples. A study of the processing of açaí sorbet was also performed, where all the manufacturing process, security seal application, packing head space, heat exchanger and the respective temperatures of the product were studied in order to identify the influence in sorbet texture and diagnose possible points for improvement. It is concluded that in Regarding formulation, the food additives used by the partner industry were compatible with similar products sold in the large João Pessoa. The freezing kinetics and thawing and mass ice fraction of the samples showed similar behaviors. The xanthan gum showed better resourcefulness in relation to the speed of the freezing front and thawing, helping the former and slowing the latter, justifying its wide use in sorbets. The initial freezing temperature was the same for all formulations tested. There was noinfluence of head space or security seal on sorbet. The implementation of a routine of Preventive maintenance of the heat exchanger was diagnosed as a point of improvement. The break of cold chain during the manufacturing process, discovered through temperature mapping in several stages of processing, was diagnosed as the most influential in the formation of firm structure and “crystallized” aspect to which consumers referred in their complaints. The validation of this rupture as the main cause of structural defects was verified through tests texture instrumentals, where it could be verified that the firmness was significantly higher in samples that underwent cold chain disruption and which, independent of this disruption, after 15 minutes out of the freezer, the product achieves a softer texture and therefore advisable for consumption.