Elabora??o de requeij?o cremoso adicionado de xilooligossacar?deo, reduzido de gordura e de s?dio

• Autor(a) principal: Ferr?o, Luana Limoeiro
• Data de Publicação: 2017
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/4597
• topic: requeij?o cremoso; redu??o de s?dio; prebi?tico; xilooligossacar?deo; alimentos funcionais; reduced sodium; xylooligosaccharide; prebiotic; functional food; Ci?ncia e Tecnologia de Alimentos

Modern life has brought negative impacts to the health of the population, since it is increasing the consumption of industrialized foods, where they often have in their composition a very large amount of sugar, salt and fat. The excess of these nutrients is related to chronic noncommunicable diseases, such as obesity, diabetes and hypertension. In this scenario, the demand for healthier foods has increased considerably, and with this the development of this type of food accompanies this growth. Among the most consumed foods are dairy products, mainly cheeses. In front of the described, this work had the objective of developing a curd cheese with addition of xylooligosaccharide, with reduction of sodium and fat. Seven different formulations were developed, two integrals, one with sodium reduction, and five with sodium reduction, three with an increase of 3.3% prebiotic. Laboratory analyzes were carried out to determine the centesimal composition (pH, moisture, proteins, fats, calcium, sodium, potassium and fibers), rheological tests, scanning electron microscopy, particle size and melting. The great challenge of the product was to reduce sodium and fat, in order to make the product healthier, and replace with an oligosaccharide so as not to de-esterify the product in terms of presentation and taste. According to the analytical results, the skimmed sample with xylooligosaccharide addition, without the flavor improver, is the one that presented the most physical chemical similarity with the standard curd. So, at the end, a creamy curd was prepared, with possible functional properties, contributing positively to the health of the population.