Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

被引：2

作者：

Alves Borges, Otilia Monica ^{[1
]}

Da Silva Araujo, Idila Maria ^{[2
]}

Canuto, Kirley Marques ^{[2
]}

Carvalho, Juliane Doering Gasparin ^{[1
]}

Rodrigues Magalhaes, Hilton Cesar ^{[2
]}

Rodrigues, Tigressa Helena Soares ^{[3
]}

Carioca, Jose Osvaldo Beserra ^{[1
]}

Gaban, Socorro Vanesca Frota ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Engn & Alimentos, Campus Pici, Fortaleza, CE, Brazil

[2] Embrapa Agroind Trop, Fortaleza, CE, Brazil

[3] Univ Estadual Vale Acarau, Ctr Ciencias Exatas & Tecnol, Curso Quim, Campus Betania, Sobral, CE, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷

关键词：

fatty acid; cheese; chemical composition; texture; FAT CHEDDAR CHEESE; SENSORY PROPERTIES; REPLACEMENT; RAW;

D O I：

10.1590/fst.37221

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.

引用

页数：8

共 39 条

[1]

Adams R. P., 2007, IDENTIFICATION ESSEN

[2] The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers [J].

Aini, N. ;

Sumarmono, J. ;

Sustriawan, B. ;

Prihananto, V ;

Priscillia, E. .

INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019, 2020, 443

[3]

Al-Ismail KM, 2015, International Journal of Chemical and Process Engineering Research, V2, P75, DOI DOI 10.18488/JOURNAL.65/2015.2.6/65.6.75.85

[4]

Alajtal AI., 2018, AASCIT J. Mater, V4, P43, DOI DOI 10.4172/2329-6836.1000212

[5]

[Anonymous], 2019, Agricultural outlook 2019-2028, P180

[6]

[Anonymous], 2000, Official Methods of Analysis, V2

[7]

AOAC International, 2019, Official methods of analysis of AOAC International, V21st

[8] The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses [J].

Bielecka, Marika ;

Cichosz, Grazyna .

MLJEKARSTVO, 2020, 70 (01) :28-39

[9] The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese [J].

Cankurt, Hasan .

FOODS, 2019, 8 (04)

[10]

Chebet J., 2016, Int. J. Sci. Innov. Res, V5, P193

← 1 2 3 4 →