Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides
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/51 |
Resumo: | Cream cheese manufacture involves breakdown of the paracaseinate network in natural cheese through heat and mechanical action in presence of emulsifying salts until conversion homogeneous molten mass, which can immobilize water and others ingredients. During cooling, protein-protein interactions and others interactions result in the formation of a new threedimensional matrix. The aim of this present work was to study the influence of polysaccharides in the rheological behavior of cream cheese elaborated with milk whey. Physicochemical (pH, moisture, total solids) and rheological parameters were studied in samples elaborated with milk whey and with differents blends of polysaccharides (xanthan / locust and xanthan / guar). The blend of polysaccharides was effectives in the rheological parameters, showed increase of the consistency index of the cream cheese. The pseudoplasticity was highest for samples with 0,2% xanthan / 0,2% locust. These results indicated that blends of polysaccharides should reward physical changes caused by the addition of milk whey liquid in cream cheese. |
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Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharidesPerfil reológico de queijo cremoso elaborado com soro de leite: influência de diferentes combinações de polissacarídeoscream cheese; milk whey; xanthan; guar; locustqueijo cremoso; soro de leite; xantana; guar; locustaCream cheese manufacture involves breakdown of the paracaseinate network in natural cheese through heat and mechanical action in presence of emulsifying salts until conversion homogeneous molten mass, which can immobilize water and others ingredients. During cooling, protein-protein interactions and others interactions result in the formation of a new threedimensional matrix. The aim of this present work was to study the influence of polysaccharides in the rheological behavior of cream cheese elaborated with milk whey. Physicochemical (pH, moisture, total solids) and rheological parameters were studied in samples elaborated with milk whey and with differents blends of polysaccharides (xanthan / locust and xanthan / guar). The blend of polysaccharides was effectives in the rheological parameters, showed increase of the consistency index of the cream cheese. The pseudoplasticity was highest for samples with 0,2% xanthan / 0,2% locust. These results indicated that blends of polysaccharides should reward physical changes caused by the addition of milk whey liquid in cream cheese. A elaboração de queijo cremoso envolve a quebra da rede de para-caseína do queijo pela ação do aquecimento e ação mecânica na presença dos sais fundentes, e estes fazem a conversão até uma massa fundida homogênea que pode imobilizar água e demais ingredientes. Durante o aquecimento, interações proteínaproteína e demais interações resultam na formação de uma nova rede tridimensinal. O objetivo deste trabalho foi estudar a influência de polissacarídeos no comportamento reológico de queijo cremoso elaborado com soro de queijo. Foram avaliados os parâmetros físico-químicos (pH, umidade, sólidos totais) e os reológicos, de amostras elaboradas com soro de leite líquido e diferentes combinações de polissacarídeos (xantana / locusta e xantana / guar). A combinação de polissacarídeos se mostrou efetiva no controle do comportamento reológico dos queijos cremosos elaborados com soro de leite, conferiram um aumento do índice de consistência das amostras, nas quais a pseudoplasticidade foi maior quando foi utilizada a combinação 0,2 % de xantana / 0,2 % de locusta. Demonstrando, portanto, que polissacarídeos combinados podem compensar possíveis alterações físicas ocasionadas pela adição de soro líquido em queijos cremosos.ILCTSá, Estela Mary Fernandes deBarreto, Pedro Luis ManiqueBordignon-Luiz, Marilde T.2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/51Journal of Candido Tostes Dairy Institute; v. 63, n. 363 (2008); 3-11Revista do Instituto de Laticínios Cândido Tostes; v. 63, n. 363 (2008); 3-112238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/51/57Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T18:03:01Zoai:oai.rilct.emnuvens.com.br:article/51Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T18:03:01Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides Perfil reológico de queijo cremoso elaborado com soro de leite: influência de diferentes combinações de polissacarídeos |
title |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
spellingShingle |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides Sá, Estela Mary Fernandes de cream cheese; milk whey; xanthan; guar; locust queijo cremoso; soro de leite; xantana; guar; locusta |
title_short |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
title_full |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
title_fullStr |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
title_full_unstemmed |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
title_sort |
Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides |
author |
Sá, Estela Mary Fernandes de |
author_facet |
Sá, Estela Mary Fernandes de Barreto, Pedro Luis Manique Bordignon-Luiz, Marilde T. |
author_role |
author |
author2 |
Barreto, Pedro Luis Manique Bordignon-Luiz, Marilde T. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Sá, Estela Mary Fernandes de Barreto, Pedro Luis Manique Bordignon-Luiz, Marilde T. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
cream cheese; milk whey; xanthan; guar; locust queijo cremoso; soro de leite; xantana; guar; locusta |
topic |
cream cheese; milk whey; xanthan; guar; locust queijo cremoso; soro de leite; xantana; guar; locusta |
description |
Cream cheese manufacture involves breakdown of the paracaseinate network in natural cheese through heat and mechanical action in presence of emulsifying salts until conversion homogeneous molten mass, which can immobilize water and others ingredients. During cooling, protein-protein interactions and others interactions result in the formation of a new threedimensional matrix. The aim of this present work was to study the influence of polysaccharides in the rheological behavior of cream cheese elaborated with milk whey. Physicochemical (pH, moisture, total solids) and rheological parameters were studied in samples elaborated with milk whey and with differents blends of polysaccharides (xanthan / locust and xanthan / guar). The blend of polysaccharides was effectives in the rheological parameters, showed increase of the consistency index of the cream cheese. The pseudoplasticity was highest for samples with 0,2% xanthan / 0,2% locust. These results indicated that blends of polysaccharides should reward physical changes caused by the addition of milk whey liquid in cream cheese. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-20 |
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/51 |
url |
https://www.revistadoilct.com.br/rilct/article/view/51 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/51/57 |
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. 63, n. 363 (2008); 3-11 Revista do Instituto de Laticínios Cândido Tostes; v. 63, n. 363 (2008); 3-11 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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1809738131543425024 |