Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Vértices (Campos dos Goitacazes. Online) |
Texto Completo: | https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006 |
Resumo: | Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices in order to evaluate their physicochemical, microbiological and sensorial features after manufacturing (time zero), and after 7 days of storage (time 7). Thus, five types of ricotta seasoned with garlic, parsley, basil and herbs were produced. The physicochemical characteristics ranged from 76,13 to 77,38 for moisture, 03 to 6,09 Ph, and EST ranging from 22,61 to 23,87. Microbiological analyses of the product indicated the following results: <0,3 NMP / g of coliforms, both in time zero and time 7, <1,0x101 UFC/g of Staphylococcus positive coagulase the time zero and time 7, and the total count of aerobic mesophyll between 2,2x102 and 2,8x103 UFC/g for time zero and 3,2x103 to 3,8x104 UFC/g. The acceptance response for the different samples of seasoned ricotta was “liked it moderately.” All ricotta produced for the experimen comply with current legislation. |
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Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta creamAvaliação das características físico-químicas, microbiológicas e sensoriais de ricotas em pasta condimentadasCottage cheeseCondiments – characterizationSensorial acceptanceRicotaCondimentos – caracterizaçãoAceitação sensorialRicotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices in order to evaluate their physicochemical, microbiological and sensorial features after manufacturing (time zero), and after 7 days of storage (time 7). Thus, five types of ricotta seasoned with garlic, parsley, basil and herbs were produced. The physicochemical characteristics ranged from 76,13 to 77,38 for moisture, 03 to 6,09 Ph, and EST ranging from 22,61 to 23,87. Microbiological analyses of the product indicated the following results: <0,3 NMP / g of coliforms, both in time zero and time 7, <1,0x101 UFC/g of Staphylococcus positive coagulase the time zero and time 7, and the total count of aerobic mesophyll between 2,2x102 and 2,8x103 UFC/g for time zero and 3,2x103 to 3,8x104 UFC/g. The acceptance response for the different samples of seasoned ricotta was “liked it moderately.” All ricotta produced for the experimen comply with current legislation.Ricota é um queijo de origem italiana, fabricada por meio de precipitação ácida para separação das proteínas do soro do leite. Esse queijo pode ser consumido natural, com ou sem sal, ou ainda condimentado. O objetivo dessa pesquisa foi elaborar ricota em pasta com diferentes condimentos com a finalidade de avaliar suas características físico-químicas, microbiológicas e sensoriais após a fabricação (tempo zero) e após sete dias de armazenamento (tempo 7). Assim foram produzidas cinco tipos de ricotas condimentadas, com alho, salsa, manjericão e ervas. Quanto as características físicoquímicas variaram de 76,13 a 77,38 para umidade, de 6,03 a 6,09 para pH e para EST de 22,61 a 23,87. Nas análises microbiológicas foram observados os seguintes resultados: < 0,3 NMP/g de coliformes tanto no tempo zero como no tempo 7, < 1,0 x 101 UFC/g de estafilococos produtores de coagulase positiva para o tempo zero e tempo 7 e contagem total de aeróbios mesofilos entre, 2,2 x 102 e 2,8 x 103UFC/g para o tempo zero e 3,2 x 103 a 3,8 x 104 UFC/g. A resposta de aceitação das diferentes amostras de ricotas condimentadas foi “gostei moderadamente”. Todas as ricotas estão de acordo com as legislações vigentes.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2014-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2014000610.5935/1809-2667.20140006Revista Vértices; Vol. 16 No. 1 (2014); 87-99Revista Vértices; Vol. 16 Núm. 1 (2014); 87-99Revista Vértices; v. 16 n. 1 (2014); 87-991809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006/3045Andrade, Sheila deFloresta, Paula Mariano da MottaMartins, Aurelia Dornelas de OliveiraMartins, Maurilio LopesMartins, José Manoelinfo:eu-repo/semantics/openAccess2022-02-22T18:02:35Zoai:ojs.editoraessentia.iff.edu.br:article/4672Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2022-02-22T18:02:35Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse |
dc.title.none.fl_str_mv |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream Avaliação das características físico-químicas, microbiológicas e sensoriais de ricotas em pasta condimentadas |
title |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
spellingShingle |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream Andrade, Sheila de Cottage cheese Condiments – characterization Sensorial acceptance Ricota Condimentos – caracterização Aceitação sensorial |
title_short |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
title_full |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
title_fullStr |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
title_full_unstemmed |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
title_sort |
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream |
author |
Andrade, Sheila de |
author_facet |
Andrade, Sheila de Floresta, Paula Mariano da Motta Martins, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel |
author_role |
author |
author2 |
Floresta, Paula Mariano da Motta Martins, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Andrade, Sheila de Floresta, Paula Mariano da Motta Martins, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel |
dc.subject.por.fl_str_mv |
Cottage cheese Condiments – characterization Sensorial acceptance Ricota Condimentos – caracterização Aceitação sensorial |
topic |
Cottage cheese Condiments – characterization Sensorial acceptance Ricota Condimentos – caracterização Aceitação sensorial |
description |
Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices in order to evaluate their physicochemical, microbiological and sensorial features after manufacturing (time zero), and after 7 days of storage (time 7). Thus, five types of ricotta seasoned with garlic, parsley, basil and herbs were produced. The physicochemical characteristics ranged from 76,13 to 77,38 for moisture, 03 to 6,09 Ph, and EST ranging from 22,61 to 23,87. Microbiological analyses of the product indicated the following results: <0,3 NMP / g of coliforms, both in time zero and time 7, <1,0x101 UFC/g of Staphylococcus positive coagulase the time zero and time 7, and the total count of aerobic mesophyll between 2,2x102 and 2,8x103 UFC/g for time zero and 3,2x103 to 3,8x104 UFC/g. The acceptance response for the different samples of seasoned ricotta was “liked it moderately.” All ricotta produced for the experimen comply with current legislation. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-30 |
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://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006 10.5935/1809-2667.20140006 |
url |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006 |
identifier_str_mv |
10.5935/1809-2667.20140006 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006/3045 |
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 |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
publisher.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
dc.source.none.fl_str_mv |
Revista Vértices; Vol. 16 No. 1 (2014); 87-99 Revista Vértices; Vol. 16 Núm. 1 (2014); 87-99 Revista Vértices; v. 16 n. 1 (2014); 87-99 1809-2667 1415-2843 reponame:Vértices (Campos dos Goitacazes. Online) instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes instacron:IFFluminense |
instname_str |
Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
instacron_str |
IFFluminense |
institution |
IFFluminense |
reponame_str |
Vértices (Campos dos Goitacazes. Online) |
collection |
Vértices (Campos dos Goitacazes. Online) |
repository.name.fl_str_mv |
Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
repository.mail.fl_str_mv |
essentia@iff.edu.br |
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1797077561013960704 |