Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) |
Texto Completo: | http://repositorio.uem.br:8080/jspui/handle/1/1719 |
Resumo: | In order to evaluate the functional and technological characteristics of Frescal cheese made with buffalo milk and enriched with basil (Ocimum basilicum L.), an experiment was conducted in which 0; 2.5; 5.0 and 7.5 g / kg of fresh basil was added to the cheese and evaluated during 21 days of storage. There were no changes in the moisture, fat, protein and mineral content of the processed cheese. However, the inclusion of basil increased total polyphenol content and antioxidant activity, with higher effects in cheese made with 5.0 and 7.5 g / kg of basil. The pH of the cheese decreased with the addition of higher basil concentrations under the influence of the phenolic compounds that stimulated the growth of lactobacilli. There was low growth of total coliforms and Staphylococcus aureus and absence of Salmonella sp in cheeses with 21 days of storage. The color of the cheese formulated with basil showed lower luminosity, closer proximity to green and yellow. The inclusion of basil altered the hardness and chewiness of the cheese and the microstructure was less homogeneous, with larger spacing and with rougher surfaces in relation to the control cheese. Sensory analysis had scores between 6 (slightly) and 7 (moderate taste) with preference for cheese with the addition of 2.5 and 5.0 g / kg of basil. Basil has potential for use in the preparation of functional cheese, because it has good consumer acceptability and can affect the technological and functional characteristics of Frescal cheese, with greater effects at higher concentrations. |
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Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.)Queijo frescalLeite de búfalaManjericão (Ocimum basilicum L.)pHAtividade antioxidantePolifenóisAnálises sensoriaisBrasil.Sensory analysisAntioxidant activityMicrostructurepHPolyphenolsBrazil.Ciências AgráriasZootecniaIn order to evaluate the functional and technological characteristics of Frescal cheese made with buffalo milk and enriched with basil (Ocimum basilicum L.), an experiment was conducted in which 0; 2.5; 5.0 and 7.5 g / kg of fresh basil was added to the cheese and evaluated during 21 days of storage. There were no changes in the moisture, fat, protein and mineral content of the processed cheese. However, the inclusion of basil increased total polyphenol content and antioxidant activity, with higher effects in cheese made with 5.0 and 7.5 g / kg of basil. The pH of the cheese decreased with the addition of higher basil concentrations under the influence of the phenolic compounds that stimulated the growth of lactobacilli. There was low growth of total coliforms and Staphylococcus aureus and absence of Salmonella sp in cheeses with 21 days of storage. The color of the cheese formulated with basil showed lower luminosity, closer proximity to green and yellow. The inclusion of basil altered the hardness and chewiness of the cheese and the microstructure was less homogeneous, with larger spacing and with rougher surfaces in relation to the control cheese. Sensory analysis had scores between 6 (slightly) and 7 (moderate taste) with preference for cheese with the addition of 2.5 and 5.0 g / kg of basil. Basil has potential for use in the preparation of functional cheese, because it has good consumer acceptability and can affect the technological and functional characteristics of Frescal cheese, with greater effects at higher concentrations.Objetivando-se avaliar as características funcionais e tecnológicas de queijos tipo frescal elaborados com leite de búfala e enriquecidos com manjericão (Ocimum basilicum L.), foi conduzido um experimento no qual se adicionou 0; 2,5; 5,0 e 7,5 g/kg de manjericão fresco aos queijos e avaliou-os durante 21 dias de armazenamento. Não houve alterações nos teores de umidade, gordura, proteína e matéria mineral dos queijos elaborados. Porém, a inclusão de manjericão elevou o teor de polifenóis totais e atividade antioxidante, com maiores efeitos nos queijos elaborados com 5,0 e 7,5 g/kg de manjericão. O pH dos queijos reduziu com a adição de maiores concentrações de manjericão sob influência dos compostos fenólicos que estimularam o crescimento de lactobacilos. Houve baixo crescimento de coliformes totais e Staphylococcus aureus e ausência de Salmonella sp em queijos com 21 dias de armazenamento. A cor dos queijos formulados com manjericão apresentou-se com menor luminosidade, maior proximidade ao verde e amarelo. A inclusão de manjericão alterou a dureza e mastigabilidade dos queijos e a microestrutura mostrou-se menos homogênea, com espaçamentos maiores e com superfícies mais grosseiras em relação aos queijos controle. As análises sensoriais tiveram notas entre 6 (gosto ligeiramente) e 7 (gosto moderadamente) com preferência aos queijos adicionados de 2,5 e 5,0 g/kg de manjericão. O manjericão possui potencial de uso na elaboração de queijos funcionais, pois possui uma boa aceitabilidade do consumidor e pode afetar as características tecnológicas e funcionais dos queijos tipo frescal, com maiores efeitos para as concentrações mais elevadas.xii, 61 fUniversidade Estadual de MaringáBrasilPrograma de Pós-Graduação em ZootecniaUEMMaringá, PRCentro de Ciências AgráriasLúcia Maria ZeoulaAlessandra Aparecida Silva - UEMMarina Tolentino Marinho - UEPGRibas, Jessyca Caroline Rocha2018-04-06T18:24:10Z2018-04-06T18:24:10Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttp://repositorio.uem.br:8080/jspui/handle/1/1719porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)instname:Universidade Estadual de Maringá (UEM)instacron:UEM2018-04-06T18:24:10Zoai:localhost:1/1719Repositório InstitucionalPUBhttp://repositorio.uem.br:8080/oai/requestopendoar:2024-04-23T14:54:42.664165Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
title |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
spellingShingle |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) Ribas, Jessyca Caroline Rocha Queijo frescal Leite de búfala Manjericão (Ocimum basilicum L.) pH Atividade antioxidante Polifenóis Análises sensoriais Brasil. Sensory analysis Antioxidant activity Microstructure pH Polyphenols Brazil. Ciências Agrárias Zootecnia |
title_short |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
title_full |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
title_fullStr |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
title_full_unstemmed |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
title_sort |
Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.) |
author |
Ribas, Jessyca Caroline Rocha |
author_facet |
Ribas, Jessyca Caroline Rocha |
author_role |
author |
dc.contributor.none.fl_str_mv |
Lúcia Maria Zeoula Alessandra Aparecida Silva - UEM Marina Tolentino Marinho - UEPG |
dc.contributor.author.fl_str_mv |
Ribas, Jessyca Caroline Rocha |
dc.subject.por.fl_str_mv |
Queijo frescal Leite de búfala Manjericão (Ocimum basilicum L.) pH Atividade antioxidante Polifenóis Análises sensoriais Brasil. Sensory analysis Antioxidant activity Microstructure pH Polyphenols Brazil. Ciências Agrárias Zootecnia |
topic |
Queijo frescal Leite de búfala Manjericão (Ocimum basilicum L.) pH Atividade antioxidante Polifenóis Análises sensoriais Brasil. Sensory analysis Antioxidant activity Microstructure pH Polyphenols Brazil. Ciências Agrárias Zootecnia |
description |
In order to evaluate the functional and technological characteristics of Frescal cheese made with buffalo milk and enriched with basil (Ocimum basilicum L.), an experiment was conducted in which 0; 2.5; 5.0 and 7.5 g / kg of fresh basil was added to the cheese and evaluated during 21 days of storage. There were no changes in the moisture, fat, protein and mineral content of the processed cheese. However, the inclusion of basil increased total polyphenol content and antioxidant activity, with higher effects in cheese made with 5.0 and 7.5 g / kg of basil. The pH of the cheese decreased with the addition of higher basil concentrations under the influence of the phenolic compounds that stimulated the growth of lactobacilli. There was low growth of total coliforms and Staphylococcus aureus and absence of Salmonella sp in cheeses with 21 days of storage. The color of the cheese formulated with basil showed lower luminosity, closer proximity to green and yellow. The inclusion of basil altered the hardness and chewiness of the cheese and the microstructure was less homogeneous, with larger spacing and with rougher surfaces in relation to the control cheese. Sensory analysis had scores between 6 (slightly) and 7 (moderate taste) with preference for cheese with the addition of 2.5 and 5.0 g / kg of basil. Basil has potential for use in the preparation of functional cheese, because it has good consumer acceptability and can affect the technological and functional characteristics of Frescal cheese, with greater effects at higher concentrations. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2018-04-06T18:24:10Z 2018-04-06T18:24:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.uem.br:8080/jspui/handle/1/1719 |
url |
http://repositorio.uem.br:8080/jspui/handle/1/1719 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá Brasil Programa de Pós-Graduação em Zootecnia UEM Maringá, PR Centro de Ciências Agrárias |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá Brasil Programa de Pós-Graduação em Zootecnia UEM Maringá, PR Centro de Ciências Agrárias |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) |
collection |
Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) |
repository.name.fl_str_mv |
Repositório Institucional da Universidade Estadual de Maringá (RI-UEM) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
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1801841390554972160 |