Evaluation of texture of cheese by-products incorporated bread

Detalhes bibliográficos
Autor(a) principal: Guiné,Raquel de Pinho Ferreira
Data de Publicação: 2020
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480
Resumo: Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
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spelling Evaluation of texture of cheese by-products incorporated breadCompression testFactorial analysisHardnessPerforation testResidue valorizationSpringinessAbstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.31919info:eu-repo/semantics/openAccessGuiné,Raquel de Pinho Ferreiraeng2020-12-03T00:00:00Zoai:scielo:S1981-67232020000100480Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-12-03T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Evaluation of texture of cheese by-products incorporated bread
title Evaluation of texture of cheese by-products incorporated bread
spellingShingle Evaluation of texture of cheese by-products incorporated bread
Guiné,Raquel de Pinho Ferreira
Compression test
Factorial analysis
Hardness
Perforation test
Residue valorization
Springiness
title_short Evaluation of texture of cheese by-products incorporated bread
title_full Evaluation of texture of cheese by-products incorporated bread
title_fullStr Evaluation of texture of cheese by-products incorporated bread
title_full_unstemmed Evaluation of texture of cheese by-products incorporated bread
title_sort Evaluation of texture of cheese by-products incorporated bread
author Guiné,Raquel de Pinho Ferreira
author_facet Guiné,Raquel de Pinho Ferreira
author_role author
dc.contributor.author.fl_str_mv Guiné,Raquel de Pinho Ferreira
dc.subject.por.fl_str_mv Compression test
Factorial analysis
Hardness
Perforation test
Residue valorization
Springiness
topic Compression test
Factorial analysis
Hardness
Perforation test
Residue valorization
Springiness
description Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.31919
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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