Chemical characterization of yeast autolysate and assessment of the acceptability of cheese buns containing dried autolysate
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
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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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 |
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://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) instacron:PUC_CAMP |
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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1799126073746653184 |