Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide

Detalhes bibliográficos
Autor(a) principal: Belsito, P. C.; et. al.
Data de Publicação: 2017
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/263
Resumo: tThe addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijãocremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), watermobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructureand sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser andcompact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g)improved the softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall,the addition of GOS in requeijão cremoso was proved to be a potential and interesting technologicaloption.
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spelling Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharideGalactooligosaccharideRequeijao cremosotThe addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijãocremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), watermobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructureand sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser andcompact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g)improved the softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall,the addition of GOS in requeijão cremoso was proved to be a potential and interesting technologicaloption.Elsevier Ltd.Belsito, P. C.; et. al.2022-04-11T18:56:09Z2022-04-11T18:56:09Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCarbohydrate Polymers, v. 174, p. 869–875, 2017.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/263reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:07Zoai:http://repositorio.ital.sp.gov.br:123456789/263Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
title Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
spellingShingle Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
Belsito, P. C.; et. al.
Galactooligosaccharide
Requeijao cremoso
title_short Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
title_full Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
title_fullStr Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
title_full_unstemmed Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
title_sort Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharide
author Belsito, P. C.; et. al.
author_facet Belsito, P. C.; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Belsito, P. C.; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Galactooligosaccharide
Requeijao cremoso
topic Galactooligosaccharide
Requeijao cremoso
description tThe addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijãocremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), watermobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructureand sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser andcompact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g)improved the softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall,the addition of GOS in requeijão cremoso was proved to be a potential and interesting technologicaloption.
publishDate 2017
dc.date.none.fl_str_mv




2017
2022-04-11T18:56:09Z
2022-04-11T18:56:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Carbohydrate Polymers, v. 174, p. 869–875, 2017.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/263
identifier_str_mv
Carbohydrate Polymers, v. 174, p. 869–875, 2017.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/263
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Elsevier Ltd.
publisher.none.fl_str_mv

Elsevier Ltd.
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - 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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