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Effects of Golden Flaxseed Flour on Ice Recrystallization in Uvaia (Eugenia pyriformis Cambess.) Diet Sherbet

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Abstract

In this study, the effects of golden flaxseed flour (GFF; Linum usitatissimum) concentrations (0, 1, 2, and 3%; w/w) on ice recrystallization in uvaia (Eugenia pyriformis Cambess.) diet sherbets fortified with iron were evaluated. Experiments were performed to simulate the conditions of temperature fluctuations. Samples were transferred from storage (− 25 °C) to a freezer programmed to perform 14 temperature fluctuation cycles ranging from − 20 °C/12 h to − 10 °C/12 h (each cycle, 48 h). The chemical composition and pH were determined before the temperature cycles. Physical parameters such as overrun, rheological properties of steady and dynamic shear, hardness, thermal properties, and ice crystal sizes were measured before the temperature cycles and every 7 days for 4 weeks. The sensory attributes were evaluated using an optimized descriptive profile (ODP). The ash content and pH results were statistically significant, and their values increased as the GFF concentration increased. The results were significant for instrumental hardness, initial melt resistance, rheological behavior, frequency and temperature sweeps, ice crystal size, and recrystallization. In the sensory evaluation, scores for coarse texture decreased and scores for GFF flavor increased as the GFF concentration increased. The ODP results were consistent with those for the rheological parameters, which justified the ice crystal size and ice recrystallization observed in the sherbets.

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Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brazil (CAPES)–Finance Code 001. The authors received financial support from the Conselho Nacional de Desenvolvimento Científico e Tecnológico–Brasil (CNPq) and the Fundação de Amparo à Pesquisa do Estado de Minas Gerais–Brasil (FAPEMIG).

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Authors and Affiliations

  1. Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil

    Tales Márcio de Oliveira Giarola, Cristina Guimarães Pereira, Mônica Elisabeth Torres Prado, Luiz Ronaldo de Abreu & Jaime Vilela de Resende

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  1. Tales Márcio de Oliveira Giarola
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  2. Cristina Guimarães Pereira
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  3. Mônica Elisabeth Torres Prado
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  4. Luiz Ronaldo de Abreu
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  5. Jaime Vilela de Resende
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Correspondence to Jaime Vilela de Resende.

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This project was approved by the Ethics Committee of Human Experimentation of the Federal University of Lavras, under Plataforma Brasil CAAE 12370113.2.0000.5148.

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de Oliveira Giarola, T.M., Pereira, C.G., Prado, M.E.T. et al. Effects of Golden Flaxseed Flour on Ice Recrystallization in Uvaia (Eugenia pyriformis Cambess.) Diet Sherbet. Food Bioprocess Technol 12, 2120–2135 (2019). https://doi.org/10.1007/s11947-019-02377-w

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