Queijo reino: aspectos mercadológicos e redução de gordura e sódio

• Autor(a) principal: Figueirêdo, Marília Cícera Gomes dos Santos
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/20080
• topic: Baixa gordura; Baixo sódio; Light; Estudo de mercado; Queijo maturado.; Low fat; Low sodium; Light; Market research; Ripened cheese; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Reino cheese is a traditional food consumed in Brazil and especially in the Northeast. The purpose of this thesis was to use market research and sensory analysis as tools to understand the wishes of commercial Reino cheese consumers and thus make changes, such as fat and sodium reduction, in their formulation that maintain or improve the characteristics. technological, nutritional, microbiological and sensory aspects of the final product, aiming to promote its consumption by offering a healthier product. To this end, a market survey was conducted with 400 consumers. About 50% of elderly participants inverviewed want a reduction in sodium content (17.22%) and fat in cheese (17.61%) and young people would like the flavor to be milder (10.20%). The six most cited Reino cheese brands by consumers were analyzed for their physicochemical, chemical and technological characteristics such as moisture and total dry extract, fat, protein, ashes, fat in the dry extract, water activity, titratable acidity, pH, reducing sugars, sodium, potassium, chlorine, calcium, proteolysis, instrumental color and fatty acid profile. Significant variations (p ≤ 0.05) were observed in the physical and chemical characteristics of the six Reino brands: Moisture (31.72% to 37.76% w / w), Fat (30 to 36% w / w), pH (5.45 to 5.76), Calcium (2389.18 to 2757.42 mg) / 100 g), Potassium (100.72 to 145.84 mg / 100 g), instrumental color in the parameters L * (52.03 to 71.90), a * (6.72 to 16.25) and b * ( 24.54 to 48.13), proteolysis extension index (15.30 to 23.89) and depth (6.15 and 20.27) and fatty acids with atherogenicity index (2.29 to 4.51) and thrombogenicity index (1.19 to 2.90). The characteristics of the most accepted samples served as the basis for obtaining a formulation that meets the wishes of consumers. In this sense, formulations were created with fat content reduction and partial replacement of NaCl by KCl, using a completely randomized design, in a factorial scheme (2 x 2 + 1), totaling 5 treatments. The largest reduction in milk fat percentage to 1.1% and the lowest NaCl ratio (12: 8 NaCl: KCl) influenced pH, fat in the dry extract, protein, proteolysis extension index, sodium content, NaCl content, luminosity color parameters, texture parameters such as adhesiveness, chewiness, gumminess and monounsaturated fatty acids. The reduction in milk fat percentage to 2.2% combined with the replacement of NaCl by KCl (13.5: 6.5) represented the formulation with the best nutritional and sensory quality. The reduction in sodium in brine resulted in the variation of this mineral in cheese from 32.72% to 45.38% and the reduction in milk fat ranged from 3.90% to 59.74% compared to commercial Reino cheese in all formulations. Reino cheese with fat and sodium reduction showed good sensory results, greater healthiness and, therefore, viability for commercialization. The cheese developed was registered through the process patent for Reino cheese with fat and sodium reduction - BR 10 2018 073532 2