PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
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/183 |
Resumo: | This study aimed to evaluate the physicochemical composition, and nutricional information conformity for five brands of petit-suisse cheese (A,B,C,D and E) marketed in Lavras - MG according to the current legislation. Analyses were done in triplicate in the laboratory of the Depar tment of Dai ry Food Science, Federal University of Lavras. Was evaluated: Fat, total protein, moisture, solids, acidity, ash, carbohydrates, pH, qualitative research of starch and sodium levels in all different batches of products. After, statistical analysis were performed, and the software SISVAR was used to apply the average Tukey test. Statistically significant (p 0.05) between the samples with respect to the physicalchemical was found (p 0.05). The analysis of proteins, fats, carbohydrates and sodium were compared with the nutritional information on labels. Protein content ranged from 5.39% (B) to 6.59% (C), and the marks A, B, D and E disagree with reported on the labels, and brands B (5.39%) and E (5.89%) a re in disagreement with the legislation (6%). The fat content ranged from 2% (B and C) to 4% (A, D and E), and brands B, C, D and E are not consistent with their proper labels. For the attribute carbohydrates, all brands were in disagreement with their proper labels. Sodium levels of all brands are not in accordance with their nutri tional information and ranged from 22 mg/100g (A) to 74 mg/100g (E). Quantitative research of starch proved negative for all samples. |
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PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATIONCARACTERIZAÇÃO FISICO-QUÍMICA DE QUEIJOS PETIT-SUISSE COMERCIALIZADOS NA REGIÃO DE LAVRAS-MG E ADEQUAÇÃO DOS RÓTULOS QUANTO A LEGISLAÇÃOPetit suisse, nutritional value, physical chemistry, Tukey test.Petit suisse; valor nutricional; análises físico química; teste tukeyThis study aimed to evaluate the physicochemical composition, and nutricional information conformity for five brands of petit-suisse cheese (A,B,C,D and E) marketed in Lavras - MG according to the current legislation. Analyses were done in triplicate in the laboratory of the Depar tment of Dai ry Food Science, Federal University of Lavras. Was evaluated: Fat, total protein, moisture, solids, acidity, ash, carbohydrates, pH, qualitative research of starch and sodium levels in all different batches of products. After, statistical analysis were performed, and the software SISVAR was used to apply the average Tukey test. Statistically significant (p 0.05) between the samples with respect to the physicalchemical was found (p 0.05). The analysis of proteins, fats, carbohydrates and sodium were compared with the nutritional information on labels. Protein content ranged from 5.39% (B) to 6.59% (C), and the marks A, B, D and E disagree with reported on the labels, and brands B (5.39%) and E (5.89%) a re in disagreement with the legislation (6%). The fat content ranged from 2% (B and C) to 4% (A, D and E), and brands B, C, D and E are not consistent with their proper labels. For the attribute carbohydrates, all brands were in disagreement with their proper labels. Sodium levels of all brands are not in accordance with their nutri tional information and ranged from 22 mg/100g (A) to 74 mg/100g (E). Quantitative research of starch proved negative for all samples.O presente trabalho teve a finalidade de avaliar a composição físico-química, e a conformidade das informações nutricionais de 5 marcas comerciais de queijos tipo petit-suisse (A, B, C, D e E) comercializados na região de Lavras-Mg de acordo com a legislação vigente. As análises foram feitas em triplicatas no laboratório de laticínios do Departamento de Ciência dos Alimentos, da Universidade Federal de Lavras. Avaliou-se: Gordura, proteínas totais, umidade, extrato seco, cinzas, carboidratos, pH, pesquisa qualitativa de amido e níveis de sódio, todas em diferentes lotes dos produtos. Após, foram realizadas análises estatísticas, e para tal foi utilizado o software SISVAR para aplicação do teste de média Tukey. Houve diferença significativa entre as médias das amostras quanto aos atributos físico-químicos (p0,05). As análises de proteínas, gorduras, carboidratos e sódio foram comparados com as informações nutricionais dos rótulos. O teor de proteínas variou de 5,39% (B) a 6,59% (C), e as marcas A, B, D e E estão em desacordo com o informado nos rótulos, e as marcas B (5,39%) e E (5,89%) estão em desacordo com a legislação (6%). Os teores de gordura variaram de 2% (B e C) a 4 % (A, D e E), e as marcas B, C, D e E não condizem com os seus devidos rótulos. Para o atributo carboidratos, todas as as marcas estão em desacordo com seus devidos rótulos. Os níveis de sódio de todas as marcas não estão em conformidade com suas informações nutricionais e variaram entre 22 mg/100g (A) a 74 mg/100g (E). A pesquisa quantitativa de amido se mostrou negativa para todos as amostras. .ILCTPaixão, M. G.Ribeiro, O. A. S.Fonseca, R. L.Resende, C. P. A.Pinto, S. M.Abreu, L. R.2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/183Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 5-12Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 5-122238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/183/191Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T22:51:57Zoai:oai.rilct.emnuvens.com.br:article/183Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T22:51:57Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION CARACTERIZAÇÃO FISICO-QUÍMICA DE QUEIJOS PETIT-SUISSE COMERCIALIZADOS NA REGIÃO DE LAVRAS-MG E ADEQUAÇÃO DOS RÓTULOS QUANTO A LEGISLAÇÃO |
title |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
spellingShingle |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION Paixão, M. G. Petit suisse, nutritional value, physical chemistry, Tukey test. Petit suisse; valor nutricional; análises físico química; teste tukey |
title_short |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
title_full |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
title_fullStr |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
title_full_unstemmed |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
title_sort |
PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION |
author |
Paixão, M. G. |
author_facet |
Paixão, M. G. Ribeiro, O. A. S. Fonseca, R. L. Resende, C. P. A. Pinto, S. M. Abreu, L. R. |
author_role |
author |
author2 |
Ribeiro, O. A. S. Fonseca, R. L. Resende, C. P. A. Pinto, S. M. Abreu, L. R. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Paixão, M. G. Ribeiro, O. A. S. Fonseca, R. L. Resende, C. P. A. Pinto, S. M. Abreu, L. R. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Petit suisse, nutritional value, physical chemistry, Tukey test. Petit suisse; valor nutricional; análises físico química; teste tukey |
topic |
Petit suisse, nutritional value, physical chemistry, Tukey test. Petit suisse; valor nutricional; análises físico química; teste tukey |
description |
This study aimed to evaluate the physicochemical composition, and nutricional information conformity for five brands of petit-suisse cheese (A,B,C,D and E) marketed in Lavras - MG according to the current legislation. Analyses were done in triplicate in the laboratory of the Depar tment of Dai ry Food Science, Federal University of Lavras. Was evaluated: Fat, total protein, moisture, solids, acidity, ash, carbohydrates, pH, qualitative research of starch and sodium levels in all different batches of products. After, statistical analysis were performed, and the software SISVAR was used to apply the average Tukey test. Statistically significant (p 0.05) between the samples with respect to the physicalchemical was found (p 0.05). The analysis of proteins, fats, carbohydrates and sodium were compared with the nutritional information on labels. Protein content ranged from 5.39% (B) to 6.59% (C), and the marks A, B, D and E disagree with reported on the labels, and brands B (5.39%) and E (5.89%) a re in disagreement with the legislation (6%). The fat content ranged from 2% (B and C) to 4% (A, D and E), and brands B, C, D and E are not consistent with their proper labels. For the attribute carbohydrates, all brands were in disagreement with their proper labels. Sodium levels of all brands are not in accordance with their nutri tional information and ranged from 22 mg/100g (A) to 74 mg/100g (E). Quantitative research of starch proved negative for all samples. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
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://www.revistadoilct.com.br/rilct/article/view/183 |
url |
https://www.revistadoilct.com.br/rilct/article/view/183 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/183/191 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 5-12 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 5-12 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738131948175360 |