Avaliação de queijos ricota comercializados em Goiânia-GO e queijos processados com diferentes concentrações de leite e adicionados de proteínas de soja e cálcio

• Autor(a) principal: Oliveira, Marinna Barros de
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/0013000008p7h
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/3411
• topic: Textura; Interações protéicas; Rendimento; Fraudes; Texture; Protein interactions; Yield; Fraud; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The Ricotta is produced by precipitation and denaturation of the whey proteins by heat influenced by acidification. Their proteins have high nutritional and functional quality, however the Ricotta has low income and fragile texture when compared to other types of cheeses. The aim of this work was to process and evaluate ricotta cheese added different concentrations of milk and compare them with cheeses marketed. Moreover, developing and evaluating Ricotta cheese adding soymilk and varying the initial acidity of the mixture and adding calcium salts. In the nutritional composition of Ricotta cheeses added different concentrations of milk, the higher the concentration of milk, the largest protein and salts., and lower moisture. The values found in cheeses with added milk (20 and 35%) were similar when compared with marketed cheeses, characterizing these may be on the verge or exceeding the limits of adding milk established by law. That is, the addition of milk, mainly in order extrapolated, change substantially the physical and chemical characteristics of Ricotta cheese, often leading to confuse consumers about specific and unique characteres to that type of cheese, which makes a cheese originally high nutritional quality and good sensory characteristics, is devalued on the market. The results of Ricotta cheeses produced added of soymilk, varying the initial acidity showed that the variables influence on the yield and texture. The greater amount of soymilk and increased initial acidity, before the process, within the ranges evaluated in this work, the yield was greater in the end. However, the acidity did not affect the Fracture Stress. In Fracture Strain, when we increased the concentration of soy proteins and the initial acidity, the cheeses were more flexible and deformable. Control of acidity along with the aggregation of other proteins might be interesting to produce a cheese whey-based with better yield, high quality protein, several physiological and functional properties, without however, make the cheese harder, and may make it even more elastic. The addition of soymilk and calcium chloride did not affect the color of the cheeses in the parameters of brightness, º Hue and Chroma Index. The cheeses have had color close to yellow, or weak intensity achromatic. The texture of the cheese, adding soymilk left the cheese harder, demonstrated by the effects on Fracture Stress and Fracture Energy. The addition of calcium had a negative effect on the Fracture Energy, as their ions satisfy some active sites of proteins, forming clots smaller and making the gel becomes weaker. The Fracture Strain was positively influenced only by the addition of soymilk, which made the cheese more elastic. After fracture, the results repeated, showing a homogeneous structure of the product. And only the effect of the addition of soymilk was responsible for the increased yields. Thus, it is concluded that soy proteins added in Ricotta cheese production make the product more consistent and elastic texture, increasing yield, without necessarily changing the color. However, addition of calcium alone, despite its retention in the cheese, which is nutritionally significant, the cheese becomes more brittle. The addition of both calcium as soymilk produces a Ricotta cheese firmer and more elastic, higher nutritional value due soy proteins and calcium, with even better yield.