Desenvolvimento de recheios para bombons com impacto na saúde

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia ; The main objective of this work involves the development of formulations of low-calorie fillings for chocolate candies that have a positive impact on consumers health. This theme of master’s thesis, was developed within the QREN Project - I&DT Co-promotion 33880 “HealthyBombons”, in partnership with AJM Pastelarias, Lda. Fruit fillings based on three types of fruit, pear (pera rocha), blueberries and green apple were produced. Thee fillings were compared with two commercial fruit fillings, raspberry and passionflower, produced by the company AJM Pastelarias, Lda. For the production of the fillings were four types of ingredients with different features, were produced, gelling agents (rice flour or psyllium and inulin), chocolate, sweeteners and spices. The effect of psyllium, sweeteners, protein and fiber concentration in the structure of the fillings and the effect of the type of the fruit fillings with the additions of rice flour or psyllium and inulin, were studied. The filling was produced at 90°C, on a mixer with an helix pad, for 30 minutes at a rotation speed of 400 rpm at let to set at 20ºC for 12 hours. There was a significant reduction in caloric value, both in the gelled fruit fillings and on the rice flour and psyllium fillings, of the order of 220 kcal