Potencial de aplicação de microcápsulas de óleo essencial de orégano em queijo quark

• Autor(a) principal: Azevedo, V. M.
• Data de Publicação: 2012
• Outros Autores: Costa, J. M.G. da, Domingo, E. C., Carneiro, J. D. S., Pinto, S. M., Borges, S. V.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.revistadoilct.com.br/rilct/article/view/231; http://repositorio.ufla.br/jspui/handle/1/9565
• topic: Laticínios; Microencapsulação

The objective was to evaluate the chemical composition and potential application of microcapsu les of essential oil (EO) of oregano at different concentrations (0%, 0,25 %, 0,50%, 0,75% and 1,0%) in cheese quark, in chemical composition and sensory acceptance and suitability of cheese Instru ction n° 53 and Ordinance n° 146, to evaluate the potential a pplica tion of these microca psu les inqu ark cheese. T he five formu la tions differed significantly from ea ch other in rela tion to moistu re content a nd tota l solids, a nd a s regression ana lysis, increasing the microcapsules concentra tion in the qua rk cheese will have the reduction of moisture and consequ ently increases the tota l solids content. In sensory evalua tion of cheese qua rk formu la tions with u p to 0 ,4 5% orega no essencial oil microca psu les showed a slight redu ction in the a ccepta nce a nd pu rcha se intent by classifying between «like slightly / moderately liked» and «maybe buy / maybe not buy and probably buy it». Thus, the cheese produced is it according to the Instruction n. 53 a nd Ordina nce n. 1 46 and the microca psu les show good potentia l for a pplica tion in qu ark cheese.