Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate

Detalhes bibliográficos
Autor(a) principal: RAMOS, Giselle Rossi Vasconcelos
Data de Publicação: 2023
Outros Autores: BIRCHAL, Viviane Santos, SEARA, Luciana Moreira, PEREIRA, Felipe Duarte, ALVISI, Patrícia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9511
Resumo: ObjectiveThis study aimed to study the properties of yeast (Saccharomyces cerevisiae) autolysate obtained from pot still rum, including centesimal composition, amino acid profile and microbiological analysis, and perform a sensory analysis of cheese buns (also known as Brazilian cheese bread or rolls) enriched with dried autolysate.MethodsAutolysate was obtained by rinsing and autolyzing the biomass and dried on a tray dryer at 70º. Its composition was then determined (fat, protein, total fiber, soluble fiber, insoluble fiber, ash and amino acid contents) followed by microbiological analysis. Finally, cheese buns enriched with dried autolysate were submitted to sensory analysis using the hedonic scale and attitude test.ResultsDried autolysate contained 1.2% fats; 24.7% proteins; 51.3% total fiber, where 2.4% was soluble and 48.9% was insoluble; and 6.2% ash. According to microbiological analysis, the product complied with the microbiological limits established by the Agência Nacional de Vigilância Sanitária. Amino acid profile showed that histidine and methionine-cystine levels were low. Sensory analysis indicated good acceptance of the cheese buns. Only their color and appearance received low scores. Most participants reported liking the cheese buns and willingness to buy them on occasion.ConclusionThe protein and amino acid levels found in pot still rum were lower than those reported in the literature for breweries and ethanol distilleries. Dried yeast was microbiologically suitable for human consumption. The low grades given to the appearance of the cheese buns were probably due to their unappealing dark color, as opposed to the usual pale yellow color. Future studies could suggest the addition of dried yeast to products whose visual appeal will not be as affected.
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spelling Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysateCaracterização química do autolisado de levedura de alambique e avaliação da aceitabilidade do pão de queijo adicionado do autolisado desidratadoAutolysisYeastBreadSaccharomyces cerevisiaeAutóliseLevedurasPãoSaccharomyces cerevisiaeObjectiveThis study aimed to study the properties of yeast (Saccharomyces cerevisiae) autolysate obtained from pot still rum, including centesimal composition, amino acid profile and microbiological analysis, and perform a sensory analysis of cheese buns (also known as Brazilian cheese bread or rolls) enriched with dried autolysate.MethodsAutolysate was obtained by rinsing and autolyzing the biomass and dried on a tray dryer at 70º. Its composition was then determined (fat, protein, total fiber, soluble fiber, insoluble fiber, ash and amino acid contents) followed by microbiological analysis. Finally, cheese buns enriched with dried autolysate were submitted to sensory analysis using the hedonic scale and attitude test.ResultsDried autolysate contained 1.2% fats; 24.7% proteins; 51.3% total fiber, where 2.4% was soluble and 48.9% was insoluble; and 6.2% ash. According to microbiological analysis, the product complied with the microbiological limits established by the Agência Nacional de Vigilância Sanitária. Amino acid profile showed that histidine and methionine-cystine levels were low. Sensory analysis indicated good acceptance of the cheese buns. Only their color and appearance received low scores. Most participants reported liking the cheese buns and willingness to buy them on occasion.ConclusionThe protein and amino acid levels found in pot still rum were lower than those reported in the literature for breweries and ethanol distilleries. Dried yeast was microbiologically suitable for human consumption. The low grades given to the appearance of the cheese buns were probably due to their unappealing dark color, as opposed to the usual pale yellow color. Future studies could suggest the addition of dried yeast to products whose visual appeal will not be as affected.ObjetivoEsta pesquisa tem como objetivo estudar as propriedades do autolisado de levedura (Saccharomyces cerevisiae) proveniente de cachaça de alambique, investigando a composição centesimal, o perfil acídico e a análise microbiológica do material, bem como realizar análise sensorial do pão de queijo adicionado com o autolisado desidratado.MétodosO autolisado foi obtido pela lavagem e autólise da biomassa. A secagem foi realizada em secador de bandeja na temperatura de 70°C. Realizaram-se as seguintes análises: caracterização físico-química (teor lipídico, proteico, fibras totais, fibras solúveis e insolúveis, e cinzas); composição de aminoácidos; análises microbiológicas do produto desidratado; e avaliação sensorial do pão de queijo contendo o autolisado desidratado, através de escala hedônica e teste de atitude. ResultadosO autolisado desidratado apresentou: 1,2% de lipídeos; 24,7% de proteínas; 51,3% de fibras totais, sendo 2,4% de fibras solúveis e 48,9% de insolúveis; e 6,2% de cinzas. As análises microbiológicas mostraram-se dentro do limite recomendado pela Agência Nacional de Vigilância Sanitária. O perfil aminoacídico mostrou deficiência de histidina e metionina+cistina. A análise sensorial do pão de queijo mostrou boa aceitação, tendo apenas cor e aparência recebido notas baixas. A maioria dos participantes disse que “gosta disto e compraria de vez em quando”.ConclusãoOs valores de proteína e aminoácidos encontrados na levedura de cachaça de alambique foram inferiores ao mostrado na literatura para levedura de cervejaria e destilaria de álcool etílico. A levedura desidratada estava microbiologicamente apta para consumo humano. A baixa aceitabilidade da aparência do pão de queijo provavelmente ocorreu pelo fato de os consumidores não estarem habituados à cor escura do produto. Trabalhos futuros poderão sugerir adição em outros produtos que apresentem aparência mais atrativa.Núcleo de Editoração – PUC-Campinas2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9511Brazilian Journal of Nutrition; Vol. 24 No. 3 (2011): Revista de NutriçãoRevista de Nutrição; Vol. 24 Núm. 3 (2011): Revista de NutriçãoRevista de Nutrição; v. 24 n. 3 (2011): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9511/6895Copyright (c) 2023 Giselle Rossi Vasconcelos RAMOS, Viviane Santos BIRCHAL, Luciana Moreira SEARA, Felipe Duarte PEREIRA, Patrícia ALVISIhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRAMOS, Giselle Rossi Vasconcelos BIRCHAL, Viviane Santos SEARA, Luciana MoreiraPEREIRA, Felipe DuarteALVISI, Patrícia 2023-08-31T16:19:51Zoai:ojs.periodicos.puc-campinas.edu.br:article/9511Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-31T16:19:51Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
Caracterização química do autolisado de levedura de alambique e avaliação da aceitabilidade do pão de queijo adicionado do autolisado desidratado
title Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
spellingShingle Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
RAMOS, Giselle Rossi Vasconcelos
Autolysis
Yeast
Bread
Saccharomyces cerevisiae
Autólise
Leveduras
Pão
Saccharomyces cerevisiae
title_short Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
title_full Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
title_fullStr Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
title_full_unstemmed Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
title_sort Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
author RAMOS, Giselle Rossi Vasconcelos
author_facet RAMOS, Giselle Rossi Vasconcelos
BIRCHAL, Viviane Santos
SEARA, Luciana Moreira
PEREIRA, Felipe Duarte
ALVISI, Patrícia
author_role author
author2 BIRCHAL, Viviane Santos
SEARA, Luciana Moreira
PEREIRA, Felipe Duarte
ALVISI, Patrícia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv RAMOS, Giselle Rossi Vasconcelos
BIRCHAL, Viviane Santos
SEARA, Luciana Moreira
PEREIRA, Felipe Duarte
ALVISI, Patrícia
dc.subject.por.fl_str_mv Autolysis
Yeast
Bread
Saccharomyces cerevisiae
Autólise
Leveduras
Pão
Saccharomyces cerevisiae
topic Autolysis
Yeast
Bread
Saccharomyces cerevisiae
Autólise
Leveduras
Pão
Saccharomyces cerevisiae
description ObjectiveThis study aimed to study the properties of yeast (Saccharomyces cerevisiae) autolysate obtained from pot still rum, including centesimal composition, amino acid profile and microbiological analysis, and perform a sensory analysis of cheese buns (also known as Brazilian cheese bread or rolls) enriched with dried autolysate.MethodsAutolysate was obtained by rinsing and autolyzing the biomass and dried on a tray dryer at 70º. Its composition was then determined (fat, protein, total fiber, soluble fiber, insoluble fiber, ash and amino acid contents) followed by microbiological analysis. Finally, cheese buns enriched with dried autolysate were submitted to sensory analysis using the hedonic scale and attitude test.ResultsDried autolysate contained 1.2% fats; 24.7% proteins; 51.3% total fiber, where 2.4% was soluble and 48.9% was insoluble; and 6.2% ash. According to microbiological analysis, the product complied with the microbiological limits established by the Agência Nacional de Vigilância Sanitária. Amino acid profile showed that histidine and methionine-cystine levels were low. Sensory analysis indicated good acceptance of the cheese buns. Only their color and appearance received low scores. Most participants reported liking the cheese buns and willingness to buy them on occasion.ConclusionThe protein and amino acid levels found in pot still rum were lower than those reported in the literature for breweries and ethanol distilleries. Dried yeast was microbiologically suitable for human consumption. The low grades given to the appearance of the cheese buns were probably due to their unappealing dark color, as opposed to the usual pale yellow color. Future studies could suggest the addition of dried yeast to products whose visual appeal will not be as affected.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
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info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9511
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9511
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9511/6895
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 24 No. 3 (2011): Revista de Nutrição
Revista de Nutrição; Vol. 24 Núm. 3 (2011): Revista de Nutrição
Revista de Nutrição; v. 24 n. 3 (2011): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
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instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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