Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

Detalhes bibliográficos
Autor(a) principal: Cruz, Gizele Almada
Data de Publicação: 2020
Outros Autores: Bruno, Laura Maria, Gadelha, Gleice Bezerra de Oliveira, Maciel Neto, Paulo, Alves, Layane Maciel, Carvalho, Juliane Döering Gasparin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3125
Resumo: 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.
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spelling Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheeseEfecto del concentrado de proteína de suero y las bacterias endógenas de ácido láctico en el queso Coalho bajo en grasaEfeito do concentrado protéico de soro e das bactérias ácido láticas endógenas em queijo Coalho com baixo teor de gorduraQueijo RegionalSubstitutos de GorduraPerfil de TexturaQueso regionalsustitutos de grasaperfil de texturaRegional cheeseFat ReplacersTexture ProfileThe 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 <0.05) en los parámetros de firmeza, cohesión y masticación. Se concluye que el uso de CPS como sustituto de grasa resulta ser viable en la producción de queso Coalho. Sin embargo, la adición de bacterias endógenas de ácido láctico para fermentación no influye en las propiedades del queso Coalho.O teor de gordura e o fermento láctico são dois componentes que influenciam positivamente as propriedades sensoriais do queijo. No entanto, o consumo de alimentos com baixo teor de gordura é uma tendência entre os consumidores. Nesse contexto, pesquisas sobre aplicações de substitutos de gordura têm sido utilizadas como alternativa para elaboração de queijos com baixo teor de gordura associados à boa aceitação sensorial. Da mesma forma, o uso de fermentos lácticos específicos elaborados a partir de bactérias láticas autóctones é uma alternativa para obter produtos seguros, sem promover mudanças fundamentais em suas características sensoriais.  Com o objetivo de avaliar o perfil de textura (Firmeza, Elasticidade, Coesividade e Mastigabilidade) e as características físico-químicas do queijo de Coalho com baixo teor de gordura foram testados o efeito concentrado protéico de soro (1, 2 e 3 %) e das bactérias láticas endógenas (1, 2 e 3%). Os tratamentos do queijo de Coalho produziram queijos classificados com baixo teor de gordura (desnatado) (2, 33% a 4, 67%) e alto valor proteico (41, 01% a 46, 95%). As concentrações de Concentrado Protéico de Soro (CPS) apresentaram efeito significativo (p < 0,05) nos parâmetros de firmeza, coesão e mastigação. Conclui-se que o uso de CPS como substituto de gordura mostra-se viável na produção de queijo Coalho. Contudo, a adição de bactérias ácido láticas endógenas como fermento não influencia as propriedades do queijo de Coalho.Research, Society and Development2020-03-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/312510.33448/rsd-v9i5.3125Research, Society and Development; Vol. 9 No. 5; e53953125Research, Society and Development; Vol. 9 Núm. 5; e53953125Research, Society and Development; v. 9 n. 5; e539531252525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3125/5371Copyright (c) 2020 Gizele Almada Cruz, Laura Maria Bruno, Gleice Bezerra de Oliveira Gadelha, Paulo Maciel Neto, Layane Maciel Alves, Juliane Döering Gasparin Carvalhoinfo:eu-repo/semantics/openAccessCruz, Gizele AlmadaBruno, Laura MariaGadelha, Gleice Bezerra de OliveiraMaciel Neto, PauloAlves, Layane MacielCarvalho, Juliane Döering Gasparin2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3125Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:26.615500Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
Efecto del concentrado de proteína de suero y las bacterias endógenas de ácido láctico en el queso Coalho bajo en grasa
Efeito do concentrado protéico de soro e das bactérias ácido láticas endógenas em queijo Coalho com baixo teor de gordura
title Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
spellingShingle Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
Cruz, Gizele Almada
Queijo Regional
Substitutos de Gordura
Perfil de Textura
Queso regional
sustitutos de grasa
perfil de textura
Regional cheese
Fat Replacers
Texture Profile
title_short Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
title_full Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
title_fullStr Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
title_full_unstemmed Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
title_sort Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese
author Cruz, Gizele Almada
author_facet Cruz, Gizele Almada
Bruno, Laura Maria
Gadelha, Gleice Bezerra de Oliveira
Maciel Neto, Paulo
Alves, Layane Maciel
Carvalho, Juliane Döering Gasparin
author_role author
author2 Bruno, Laura Maria
Gadelha, Gleice Bezerra de Oliveira
Maciel Neto, Paulo
Alves, Layane Maciel
Carvalho, Juliane Döering Gasparin
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Cruz, Gizele Almada
Bruno, Laura Maria
Gadelha, Gleice Bezerra de Oliveira
Maciel Neto, Paulo
Alves, Layane Maciel
Carvalho, Juliane Döering Gasparin
dc.subject.por.fl_str_mv Queijo Regional
Substitutos de Gordura
Perfil de Textura
Queso regional
sustitutos de grasa
perfil de textura
Regional cheese
Fat Replacers
Texture Profile
topic Queijo Regional
Substitutos de Gordura
Perfil de Textura
Queso regional
sustitutos de grasa
perfil de textura
Regional cheese
Fat Replacers
Texture Profile
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-28
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3125
10.33448/rsd-v9i5.3125
url https://rsdjournal.org/index.php/rsd/article/view/3125
identifier_str_mv 10.33448/rsd-v9i5.3125
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3125/5371
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv 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
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052734916001792

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