Efeito do concentrado protéico de soro e das bactérias ácido láticas endógenas em queijo Coalho com baixo teor de gordura
| العنوان: | Efeito do concentrado protéico de soro e das bactérias ácido láticas endógenas em queijo Coalho com baixo teor de gordura |
|---|---|
| المؤلفون: | Layane Maciel Alves, Gizele Almada Cruz, Gleice Bezerra de Oliveira Gadelha, Laura Maria Bruno, Juliane Döering Gasparin Carvalho, Paulo Maciel Neto |
| المصدر: | Research, Society and Development, Vol 9, Iss 5, Pp e53953125-e53953125 (2020) Research, Society and Development; Vol. 9 No. 5; e53953125 Research, Society and Development; Vol. 9 Núm. 5; e53953125 Research, Society and Development; v. 9 n. 5; e53953125 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| بيانات النشر: | Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0301 basic medicine, Whey protein, Fat content, regional cheese, fat replacers, texture profile, lcsh:Social Sciences, 03 medical and health sciences, chemistry.chemical_compound, Perfil de Textura, Queso regional, Food science, lcsh:Science (General), General Environmental Science, lcsh:LC8-6691, biology, Lactic bacteria, lcsh:Special aspects of education, Substitutos de Gordura, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Lactic acid, lcsh:H, 030104 developmental biology, sustitutos de grasa, chemistry, General Earth and Planetary Sciences, Fat Replacers, Texture Profile, Queijo Regional, Regional cheese, Bacteria, lcsh:Q1-390 |
| الوصف: | The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties. El contenido de grasa y la fermento láctico son dos componentes que influyen positivamente en las propiedades sensoriales del queso. Sin embargo, el consumo de alimentos bajos en grasa es una tendencia entre los consumidores. En este contexto, la investigación sobre aplicaciones de sustitutos de grasa se ha utilizado como una alternativa para la producción de quesos bajos en grasa asociados con una buena aceptación sensorial. Asimismo, el uso de fermentos lácticos específicos hechos de bacterias ácido lácticas nativas es una alternativa para obtener productos seguros, sin promover cambios fundamentales en sus características sensoriales. Con el objetivo de evaluar el perfil de textura (firmeza, elasticidad, cohesión y masticabilidad) y las características fisicoquímicas del queso Coalho bajo en grasa fueron probados el efecto del concentrado de proteína de suero (1, 2 y 3%) y de bacterias acido lácticas endógenas (1, 2 y 3%). Los tratamientos de queso Coalho produjeron quesos clasificados como bajos en grasa (desnatados) (2, 33% a 4, 67%) y alto valor proteico (41, 01% a 46, 95%). Las concentraciones de concentrado de proteína de suero (CPS) mostraron un efecto significativo (p |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2525-3409 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b853f6b894794570c44fc29a7314fa42 http://rsd.unifei.edu.br/index.php/rsd/article/view/3125 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....b853f6b894794570c44fc29a7314fa42 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 25253409 |
|---|