Navegando por Autor "Silva, Nayra Vanessa da"

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    Desenvolvimento de gelato com biomassa de banana-verde e coco: análise sensorial e adequação da estrutura física de gelaterias de Maceió à legislação vigente
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-27) Silva, Nayra Vanessa da; Mendonça, Ariadne Aguiar Vitório; https://lattes.cnpq.br/2209991418027624; Barros, Ágda Christiane Farias de; https://lattes.cnpq.br/0590565949758637; Mendonça, Ariadne Aguiar Vitório; https://lattes.cnpq.br/2209991418027624; Melo, Wagner Wildey Silva de; https://lattes.cnpq.br/2359431281059741
    Artisanal gelato, distinguished from ice cream by its creamier texture and reduced air incorporation, has gained prominence due to the possibility of innovative formulations with functional ingredients. Among these, green banana biomass (Musa spp.) presents a relevant technological and nutritional alternative, acting as a natural thickener and source of resistant starch. In this context, this Final Project aimed to develop artisanal gelato formulations with the addition of green banana biomass and coconut, evaluating their sensory acceptance and studying the physical structure of a small-scale artisanal production. The research was characterized as experimental, applied, documentary, and bibliographic. Three formulations were prepared with different biomass concentrations (10%, 20%, and 30%) and subjected to sensory testing with 85 untrained panelists, using a 9-point hedonic scale and a purchase intention test. The results showed that the formulation with 10% biomass (F1) achieved the best acceptance rates for flavor and texture, as well as the highest purchase intention. Production was carried out using an artisanal producer, which favored adequate homogenization and reduced air incorporation, resulting in products with positive sensory characteristics. An analysis of the physical structure of three artisanal ice cream shops in Maceió, Alagoas, was also conducted, based on ANVISA's RDC No. 275/2002, highlighting the importance of layout, good manufacturing practices, and sanitary organization, even in small-scale production. The conclusion is that green banana biomass is a viable alternative for the production of gelatos with functional and sensory appeal, strengthening the development of healthy, sustainable, and regional products, in addition to promoting artisanal production in the dairy sector.