Desenvolvimento de uma versão sem lactose e sem glúten de um gelado comercial e respetivo estudo HACCP

  • Beatriz da Mota Teixeira (Student)

Student thesis: Master's Thesis


Currently, the range of products on the market is very wide, as a result of the existing competitiveness and the needs/demands of consumers who are increasingly informed and concerned with legal, nutritional issues, etc. For these reasons, innovation is no longer just about the development of new products. The improvement of existing products turns out to be equally important. The work developed and described in this report is related to the development of gluten-free and lactose-free versions of the two most sold ice creams by the company Artiframi - Gelado Kibuenoframi and Gelado Framirocher. The innovation of these two existing products was born out of the company's need to reach all types of customers. In this case, it wants to reach the two target groups, celiac and lactose intolerant. The project was carried out in the company's artisanal ice cream production, in a business context. In a first phase, the original ice cream formulations were evaluated to take into account the raw materials to be replaced and those necessary to acquire for the intended claims. Subsequently, the test formulations were developed and the one with the best characteristics was chosen to proceed with the sensory analysis. This analysis aimed to understand how the sensory attributes (color, aroma, flavor and texture) behaved over time on a scale of 1 to 5 values. The color remained constant over time in the two ice creams. The aroma and flavor, since they are anatomically and physiologically linked, behaved in a similar way, with a slight decrease in the classification of both in the two ice creams. The texture classification of the two ice creams decreases, being that in GK2 it is more accentuated. The global assessment is in line with the parameters evaluated, since the GF2 showed a better price. At the same time, a HACCP study was carried out so that not only the quality but also the food safety is ensured, since the allergen control, in this project, is indicative of the good hygiene and manufacturing practices of these new versions. The results of the sensorial analysis together with the HACCP study, allows the company, in the future, to move forward with the work developed in this project carried out by me.
Date of Award2 Dec 2022
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorConceição Hogg (Supervisor)


  • Ice cream
  • Lactose
  • Gluten
  • Target groups


  • Mestrado em Engenharia Alimentar

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