Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Detalhes bibliográficos
Autor(a) principal: BORGES,Otília Monica Alves
Data de Publicação: 2022
Outros Autores: 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
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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spelling 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
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