POTENCION OF APPLICATION MICROCAPSULES ESSENTIAL OIL OF OREGANO IN QUARK CHEESE

• Autor(a) principal: Azevedo, Viviane M.
• Data de Publicação: 2013
• Outros Autores: Costa, Joyce M.G. da, Domingo, Elisangela do C., Carneiro, João de Deus S., Pinto, Sandra M., Borges, Soraia V.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/231
• topic: dairy products; microencapsulation; quality; laticínios; microencapsulação; qualidade

The objective was to evaluate the chemical composition and potential application of microcapsules of essential oil (EO) of oregano at different concentrations (0%, 0,25%, 0,50%, 0,75% and 1,0%) in cheese quark, in chemical composition and sensory acceptance and suitability of cheese Instruction nº 53 and Ordinance nº 146, to evaluate the potential application of these microcapsules inquark cheese. The five formulations differed significantly from each other in relation to moisture content and total solids, and as regression analysis, increasing the microcapsules concentration in the quark cheese will have the reduction of moisture and consequently increases the total solids content. In sensory evaluation of cheese quark formulations with up to 0,45% oregano essencial oil microcapsules showed a slight reduction in the acceptance and purchase intent by classifying between «like slightly / moderately liked» and «maybe buy / maybe not buy and probably buy it». Thus, the cheese produced is it according to the Instruction n. 53 and Ordinance n. 146 and the microcapsules show good potential for application in quark cheese.