Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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=S0101-20612022000100880 |
Resumo: | Abstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness. |
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Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheesefatty acidcheesechemical compositiontextureAbstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100880Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37221info:eu-repo/semantics/openAccessBORGES,Otília Monica AlvesARAÚJO,Ídila Maria da SilvaCANUTO,Kirley MarquesCARVALHO,Juliane Döering GasparinMAGALHÃES,Hilton César RodriguesRODRIGUES,Tigressa Helena SoaresCARIOCA,José Osvaldo BeserraGABAN,Socorro Vanesca Frotaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100880Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
title |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
spellingShingle |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese BORGES,Otília Monica Alves fatty acid cheese chemical composition texture |
title_short |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
title_full |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
title_fullStr |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
title_full_unstemmed |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
title_sort |
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese |
author |
BORGES,Otília Monica Alves |
author_facet |
BORGES,Otília Monica Alves ARAÚJO,Ídila Maria da Silva CANUTO,Kirley Marques CARVALHO,Juliane Döering Gasparin MAGALHÃES,Hilton César Rodrigues RODRIGUES,Tigressa Helena Soares CARIOCA,José Osvaldo Beserra GABAN,Socorro Vanesca Frota |
author_role |
author |
author2 |
ARAÚJO,Ídila Maria da Silva CANUTO,Kirley Marques CARVALHO,Juliane Döering Gasparin MAGALHÃES,Hilton César Rodrigues RODRIGUES,Tigressa Helena Soares CARIOCA,José Osvaldo Beserra GABAN,Socorro Vanesca Frota |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
BORGES,Otília Monica Alves ARAÚJO,Ídila Maria da Silva CANUTO,Kirley Marques CARVALHO,Juliane Döering Gasparin MAGALHÃES,Hilton César Rodrigues RODRIGUES,Tigressa Helena Soares CARIOCA,José Osvaldo Beserra GABAN,Socorro Vanesca Frota |
dc.subject.por.fl_str_mv |
fatty acid cheese chemical composition texture |
topic |
fatty acid cheese chemical composition texture |
description |
Abstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100880 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100880 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37221 |
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 v.42 2022 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_ |
1752126333309157376 |