Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)

Detalhes bibliográficos
Autor(a) principal: Teles, Alan Rodrigo Santos
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFS
Texto Completo: http://ri.ufs.br/jspui/handle/riufs/16126
Resumo: Coalho cheese is widely consumed in the Northeast of Brazil, being substantially important for the local economy. Despite the worldwide technological evolution, its production is usually handmade, making it difficult for the consumer to consume it because new consumers are looking for differentiated products with added value such as cream cheese. But consumers as well as seeking innovative products are looking for healthier products, such as cream cheese light. The reduction of fat in cheeses causes changes in the organoleptic characteristics, and to minimize these changes it is necessary to use fat substitutes such as hydrocolloids. But cheeses even with reduced fat content are subject to oxidative reactions, and these reactions reduce nutritional value, alter sensorial characteristics and produce compounds harmful to health. To inhibit the lipid oxidation of dairy products synthetic antioxidants are usually employed, but their consumption has harmful effects on health, which is why natural sources have started to be studied. Natural antioxidants are usually used in food as an extract, among the extracts with antioxidant action we have the basil extract (Ocimum basilicum L). Thus, the objective of the work was to develop coalho cheese cream added with hydrocolloids (gelatin, xanthan gum) and to add basil extract to coalho cheese that presented greater stability. Coalho cheese creams were obtained according to the conditions of the Central Compound Design type 2². The dependent variables were %hydrocolloid (gelatin or xanthan gum) and temperature and as independent variables %moisture, %EST, %Fat, pH, %acidity, firmness and adhesiveness. To evaluate the stability of the optimized rennet cheese creams, the abovementioned analyzes were carried out for 15 days. The optimization of the conditions of obtaining the basil extract was obtained according to the conditions of the Central Rotational Compound Design type 2², with the independent variables being ethanol concentration and the extraction temperature and as dependent variables phenolic, total flavonoid and antioxidant capacity against the radicals ABTS and DPPH. The hydrocolloid content (gelatin, xanthan gum) was the variable that most influenced the characteristics of rennet cheese cream. For the determination of the shelf life of the cheese cream added with xanthan gum and basil extract the same analyzes of the cream of cheese added of hydrocolloids were performed in addition to the analyzes of %protein and total coliforms. The coalho cheese cream added with xanthan gum presented greater stability. The concentration of ethanol and temperature had a significant influence (p <0.05) on phenolic, total flavonoid and antioxidant capacity. In the optimal condition, the extract had phenolic, total flavonoid content of 425.53 ± 3.28 mg GAE / g dry extract, 265.48 ± 7.55 mg QE / g dry extract and antioxidant capacity of 9004.68 ± 117.19 μmol TE / g dry extract and 0.5902 ± 0.0634. The addition of the basil extract to the coalho cheese cream added with xanthan gum increased the shelf life.
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spelling Teles, Alan Rodrigo SantosPagani, Alessandra Almeida CastroSilva, Gabriel Francisco da2022-08-18T23:36:30Z2022-08-18T23:36:30Z2019-01-28TELES, Alan Rodrigo Santos. Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.). 2019. 149 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.http://ri.ufs.br/jspui/handle/riufs/16126Coalho cheese is widely consumed in the Northeast of Brazil, being substantially important for the local economy. Despite the worldwide technological evolution, its production is usually handmade, making it difficult for the consumer to consume it because new consumers are looking for differentiated products with added value such as cream cheese. But consumers as well as seeking innovative products are looking for healthier products, such as cream cheese light. The reduction of fat in cheeses causes changes in the organoleptic characteristics, and to minimize these changes it is necessary to use fat substitutes such as hydrocolloids. But cheeses even with reduced fat content are subject to oxidative reactions, and these reactions reduce nutritional value, alter sensorial characteristics and produce compounds harmful to health. To inhibit the lipid oxidation of dairy products synthetic antioxidants are usually employed, but their consumption has harmful effects on health, which is why natural sources have started to be studied. Natural antioxidants are usually used in food as an extract, among the extracts with antioxidant action we have the basil extract (Ocimum basilicum L). Thus, the objective of the work was to develop coalho cheese cream added with hydrocolloids (gelatin, xanthan gum) and to add basil extract to coalho cheese that presented greater stability. Coalho cheese creams were obtained according to the conditions of the Central Compound Design type 2². The dependent variables were %hydrocolloid (gelatin or xanthan gum) and temperature and as independent variables %moisture, %EST, %Fat, pH, %acidity, firmness and adhesiveness. To evaluate the stability of the optimized rennet cheese creams, the abovementioned analyzes were carried out for 15 days. The optimization of the conditions of obtaining the basil extract was obtained according to the conditions of the Central Rotational Compound Design type 2², with the independent variables being ethanol concentration and the extraction temperature and as dependent variables phenolic, total flavonoid and antioxidant capacity against the radicals ABTS and DPPH. The hydrocolloid content (gelatin, xanthan gum) was the variable that most influenced the characteristics of rennet cheese cream. For the determination of the shelf life of the cheese cream added with xanthan gum and basil extract the same analyzes of the cream of cheese added of hydrocolloids were performed in addition to the analyzes of %protein and total coliforms. The coalho cheese cream added with xanthan gum presented greater stability. The concentration of ethanol and temperature had a significant influence (p <0.05) on phenolic, total flavonoid and antioxidant capacity. In the optimal condition, the extract had phenolic, total flavonoid content of 425.53 ± 3.28 mg GAE / g dry extract, 265.48 ± 7.55 mg QE / g dry extract and antioxidant capacity of 9004.68 ± 117.19 μmol TE / g dry extract and 0.5902 ± 0.0634. The addition of the basil extract to the coalho cheese cream added with xanthan gum increased the shelf life.O queijo de coalho é bastante consumido no Nordeste do Brasil, sendo substancialmente importante para a economia local. Apesar da evolução tecnológica mundial, sua produção é geralmente artesanal, dificultando assim o consumo deste por novos consumidores, visto que estes buscam produtos diferenciados com valor agregado como o cream cheese. Mas os consumidores além de buscarem produtos inovadores buscam produtos mais saudáveis, como o cream cheese light. A redução da gordura nos queijos provoca alterações das características organolépticas, sendo que para minimizar essas alterações é necessário o emprego de substitutos de gordura como os hidrocoloides. Mas queijos mesmo com reduzido teor de gordura estão sujeitos a sofrerem a reações oxidativas, sendo que estas reações reduzem o valor nutricional, altera as características sensoriais e produzem compostos danosos á saúde. Para inibir a oxidação lipídica dos produtos lácteos geralmente são empregados antioxidantes sintéticos, mas o consumo destes apresentam efeitos nocivos á saúde, sendo por este motivo que fontes naturais começaram a ser estudadas. Os antioxidantes naturais normalmente são empregados nos alimentos sob a forma de extrato, dentre os extratos com ação antioxidante temos o extrato de manjericão (Ocimum basilicum L). Sendo assim, o trabalho teve como objetivo desenvolver creme de queijo coalho adicionado de hidrocoloides (gelatina, goma xantana) e adicionar extrato de manjericão creme de queijo que apresentar maior estabilidade. Os cremes de queijo coalho foram obtidos segundo as condições do Delineamento Composto Central do tipo 2², sendo as variáveis dependentes foram %hidrocoloide (gelatina ou goma xantana) e temperatura e como variáveis independentes %umidade, %EST, %Gordura, pH, %acidez, firmeza e adesividade. Para avaliação da estabilidade dos cremes de queijo coalho otimizados foram realizadas as análises citadas anteriormente durante 15 dias. A otimização das condições de obtenção do extrato de manjericão foram obtidos segundo as condições do Delineamento Composto Central rotacional do tipo 2², sendo as variáveis Independentes foram concentração de etanol e a temperatura de extração e como variáveis dependentes teores de fenólicos, flavonoides totais e capacidade antioxidante frente aos radicais ABTS e DPPH. A %hidrocoloide (gelatina, goma xantana) foi a variável que mais influenciou nas características do creme de queijo coalho. Para a determinação da shelf life do creme de queijo adicionado de goma xantana e extrato de manjericão foram realizadas as mesmas análises do creme de queijo adicionado de hidrocoloides além das análises de %proteína e coliformes totais. O creme de queijo coalho adicionado de goma xantana apresentou maior estabilidade. Os fatores concentração de etanol e temperatura influenciaram significativamente (p<0,05) nos teores de fenólicos, flavonoides totais, capacidade antioxidante, sendo que na condição ótima o extrato apresentou teores de fenólicos, flavonoides totais de 425,53± 3,28 mg GAE/g de extrato seco, 265,48 ± 7,55 mg QE/g de extrato seco e capacidade antioxidante de 9004,68 ± 117,19 µmol TE/g de extrato seco e 0,5902 ±0,0634. A adição do extrato de manjericão ao creme de queijo coalho adicionado de goma xantana aumentou a shelf life.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporQueijo coalhoCream cheeseDieta de baixa gorduraAntioxidantesQueijosCream cheeseAntioxidante naturaisCheesesLow fatNatural antioxidantCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSOtimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16126/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALALAN_RODRIGO_SANTOS_TELES.pdfALAN_RODRIGO_SANTOS_TELES.pdfapplication/pdf3618722https://ri.ufs.br/jspui/bitstream/riufs/16126/2/ALAN_RODRIGO_SANTOS_TELES.pdf3ee2da77debd5d4f6145821f74787f46MD52TEXTALAN_RODRIGO_SANTOS_TELES.pdf.txtALAN_RODRIGO_SANTOS_TELES.pdf.txtExtracted texttext/plain305505https://ri.ufs.br/jspui/bitstream/riufs/16126/3/ALAN_RODRIGO_SANTOS_TELES.pdf.txt121fda3254e6ec55fb24a4d16f30bda4MD53THUMBNAILALAN_RODRIGO_SANTOS_TELES.pdf.jpgALAN_RODRIGO_SANTOS_TELES.pdf.jpgGenerated Thumbnailimage/jpeg1448https://ri.ufs.br/jspui/bitstream/riufs/16126/4/ALAN_RODRIGO_SANTOS_TELES.pdf.jpgf365d4337fe8b97172f33a966821d27bMD54riufs/161262022-08-18 20:36:30.651oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-18T23:36:30Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false
dc.title.pt_BR.fl_str_mv Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
title Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
spellingShingle Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
Teles, Alan Rodrigo Santos
Queijo coalho
Cream cheese
Dieta de baixa gordura
Antioxidantes
Queijos
Cream cheese
Antioxidante naturais
Cheeses
Low fat
Natural antioxidant
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
title_full Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
title_fullStr Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
title_full_unstemmed Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
title_sort Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.)
author Teles, Alan Rodrigo Santos
author_facet Teles, Alan Rodrigo Santos
author_role author
dc.contributor.author.fl_str_mv Teles, Alan Rodrigo Santos
dc.contributor.advisor1.fl_str_mv Pagani, Alessandra Almeida Castro
dc.contributor.advisor-co1.fl_str_mv Silva, Gabriel Francisco da
contributor_str_mv Pagani, Alessandra Almeida Castro
Silva, Gabriel Francisco da
dc.subject.por.fl_str_mv Queijo coalho
Cream cheese
Dieta de baixa gordura
Antioxidantes
Queijos
Cream cheese
Antioxidante naturais
topic Queijo coalho
Cream cheese
Dieta de baixa gordura
Antioxidantes
Queijos
Cream cheese
Antioxidante naturais
Cheeses
Low fat
Natural antioxidant
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Cheeses
Low fat
Natural antioxidant
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description Coalho cheese is widely consumed in the Northeast of Brazil, being substantially important for the local economy. Despite the worldwide technological evolution, its production is usually handmade, making it difficult for the consumer to consume it because new consumers are looking for differentiated products with added value such as cream cheese. But consumers as well as seeking innovative products are looking for healthier products, such as cream cheese light. The reduction of fat in cheeses causes changes in the organoleptic characteristics, and to minimize these changes it is necessary to use fat substitutes such as hydrocolloids. But cheeses even with reduced fat content are subject to oxidative reactions, and these reactions reduce nutritional value, alter sensorial characteristics and produce compounds harmful to health. To inhibit the lipid oxidation of dairy products synthetic antioxidants are usually employed, but their consumption has harmful effects on health, which is why natural sources have started to be studied. Natural antioxidants are usually used in food as an extract, among the extracts with antioxidant action we have the basil extract (Ocimum basilicum L). Thus, the objective of the work was to develop coalho cheese cream added with hydrocolloids (gelatin, xanthan gum) and to add basil extract to coalho cheese that presented greater stability. Coalho cheese creams were obtained according to the conditions of the Central Compound Design type 2². The dependent variables were %hydrocolloid (gelatin or xanthan gum) and temperature and as independent variables %moisture, %EST, %Fat, pH, %acidity, firmness and adhesiveness. To evaluate the stability of the optimized rennet cheese creams, the abovementioned analyzes were carried out for 15 days. The optimization of the conditions of obtaining the basil extract was obtained according to the conditions of the Central Rotational Compound Design type 2², with the independent variables being ethanol concentration and the extraction temperature and as dependent variables phenolic, total flavonoid and antioxidant capacity against the radicals ABTS and DPPH. The hydrocolloid content (gelatin, xanthan gum) was the variable that most influenced the characteristics of rennet cheese cream. For the determination of the shelf life of the cheese cream added with xanthan gum and basil extract the same analyzes of the cream of cheese added of hydrocolloids were performed in addition to the analyzes of %protein and total coliforms. The coalho cheese cream added with xanthan gum presented greater stability. The concentration of ethanol and temperature had a significant influence (p <0.05) on phenolic, total flavonoid and antioxidant capacity. In the optimal condition, the extract had phenolic, total flavonoid content of 425.53 ± 3.28 mg GAE / g dry extract, 265.48 ± 7.55 mg QE / g dry extract and antioxidant capacity of 9004.68 ± 117.19 μmol TE / g dry extract and 0.5902 ± 0.0634. The addition of the basil extract to the coalho cheese cream added with xanthan gum increased the shelf life.
publishDate 2019
dc.date.issued.fl_str_mv 2019-01-28
dc.date.accessioned.fl_str_mv 2022-08-18T23:36:30Z
dc.date.available.fl_str_mv 2022-08-18T23:36:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.citation.fl_str_mv TELES, Alan Rodrigo Santos. Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.). 2019. 149 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.
dc.identifier.uri.fl_str_mv http://ri.ufs.br/jspui/handle/riufs/16126
identifier_str_mv TELES, Alan Rodrigo Santos. Otimização de uma fórmula para obtenção do creme de queijo coalho com adição de hidrocoloides e extrato de manjericão (Ocimum basilicum L.). 2019. 149 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.
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