Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005008203 |
Resumo: | Abstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples. |
id |
SBCTA-1_2add9598bcb2aa22a48a0b09be7f72f1 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612021005008203 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitutebaked snackcheeseproteinfatmicrostructureAbstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005008203Food Science and Technology n.ahead 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.53120info:eu-repo/semantics/openAccessFUENTES-ARISMENDY,FabianaRODRIGUEZ-SANDOVAL,EduardoMEJIA-VILLOTA,AlejandroVELEZ-URIBE,TatianaHERNANDEZ,Víctoreng2021-02-25T00:00:00Zoai:scielo:S0101-20612021005008203Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-02-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
title |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
spellingShingle |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute FUENTES-ARISMENDY,Fabiana baked snack cheese protein fat microstructure |
title_short |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
title_full |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
title_fullStr |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
title_full_unstemmed |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
title_sort |
Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute |
author |
FUENTES-ARISMENDY,Fabiana |
author_facet |
FUENTES-ARISMENDY,Fabiana RODRIGUEZ-SANDOVAL,Eduardo MEJIA-VILLOTA,Alejandro VELEZ-URIBE,Tatiana HERNANDEZ,Víctor |
author_role |
author |
author2 |
RODRIGUEZ-SANDOVAL,Eduardo MEJIA-VILLOTA,Alejandro VELEZ-URIBE,Tatiana HERNANDEZ,Víctor |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
FUENTES-ARISMENDY,Fabiana RODRIGUEZ-SANDOVAL,Eduardo MEJIA-VILLOTA,Alejandro VELEZ-URIBE,Tatiana HERNANDEZ,Víctor |
dc.subject.por.fl_str_mv |
baked snack cheese protein fat microstructure |
topic |
baked snack cheese protein fat microstructure |
description |
Abstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
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=S0101-20612021005008203 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005008203 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.53120 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology n.ahead 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126329429426176 |