Petit Suisse cheese added açai: characterization and effect of the use of thickeners
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/31917 |
Resumo: | The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3). |
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Petit Suisse cheese added açai: characterization and effect of the use of thickenersQueso Petit Suisse añadido de açaí: caracterización y efecto del uso de espesantesQueijo Petit Suisse adicionado de açaí: caracterização e efeito do uso de espessantesGelatinXanthan gumLactoseDairy products.GelatinaGoma xantanaLactosaProductos lacteos.GelatinaGoma xantanaLactoseProdutos lácteos.The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3).La búsqueda por el desarrollo de nuevos productos lácteos ha ido creciendo en los últimos años. El Petit Suisse es un queso que viene destacándose en Brasil, alcanzando expansión en el mercado. El queso con la adición de frutas, como el açaí (Euterpe oleracea Mart.), aumenta el valor energético y nutricional del producto. Su textura es una característica importante, que influye en la adquisición por parte del público. Así, el objetivo fue desarrollar y analizar la textura y los parámetros fisicoquímicos de quesos Petit Suisse adicionados con açaí. Se prepararon tres formulaciones (F1, F2 y F3) con diferentes espesantes (goma xantana y gelatina) y se analizaron los parámetros de textura, humedad, proteína y pH. Los resultados indicaron similitud entre las diferentes formulaciones para los parámetros de textura: F1 y F3 no mostraron diferencia significativa (p ≥ 0.05), y F2 difería de F3 solo en elasticidad y cohesividad. Se concluyó que la aplicación de diferentes espesantes en Petit Suisse influyó en su calidad, siendo considerada la mejor formulación la que contenía la mezcla de espesantes (F3).A busca pelo desenvolvimento de novos produtos lácteos vem crescendo nos últimos anos. Petit Suisse é um queijo que vem se destacando no Brasil, alcançando expansão no mercado. O queijo com adição de frutas, como o açaí (Euterpe oleracea Mart.), potencializa o valor energético e nutricional do produto. Sua textura é uma característica importante, influenciando na aquisição pelo público. Assim, objetivou-se desenvolver e analisar a textura e os parâmetros físico-químicos de queijos Petit Suisse adicionado de açaí. Três formulações (F1, F2 e F3) foram preparadas com diferentes espessantes (goma xantana e gelatina) e analisadas quanto aos parâmetros de textura, umidade, proteína e pH. Os resultados indicaram similaridade entre as diferentes formulações para os parâmetros de textura: F1 e F3 não apresentaram diferença significativa (p ≥ 0,05), e F2 diferiu de F3 apenas em elasticidade e coesividade. Concluiu-se que a aplicação de diferentes espessantes no Petit Suisse influenciou sua qualidade, sendo considerada a melhor formulação que continha a mistura de espessantes (F3).Research, Society and Development2022-07-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3191710.33448/rsd-v11i9.31917Research, Society and Development; Vol. 11 No. 9; e51711931917Research, Society and Development; Vol. 11 Núm. 9; e51711931917Research, Society and Development; v. 11 n. 9; e517119319172525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/31917/27384Copyright (c) 2022 Lidenes Girão Rabelo de Oliveira ; Vandesonia Maria de Sousa Oliveira ; Mayra Garcia Maia Costa; Virna Luiza de Farias ; Maria Aparecida Liberato Milhome https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Oliveira , Lidenes Girão Rabelo deOliveira , Vandesonia Maria de SousaCosta, Mayra Garcia Maia Farias , Virna Luiza de Milhome , Maria Aparecida Liberato 2022-07-21T12:36:16Zoai:ojs.pkp.sfu.ca:article/31917Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:05.405018Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners Queso Petit Suisse añadido de açaí: caracterización y efecto del uso de espesantes Queijo Petit Suisse adicionado de açaí: caracterização e efeito do uso de espessantes |
title |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
spellingShingle |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners Oliveira , Lidenes Girão Rabelo de Gelatin Xanthan gum Lactose Dairy products. Gelatina Goma xantana Lactosa Productos lacteos. Gelatina Goma xantana Lactose Produtos lácteos. |
title_short |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
title_full |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
title_fullStr |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
title_full_unstemmed |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
title_sort |
Petit Suisse cheese added açai: characterization and effect of the use of thickeners |
author |
Oliveira , Lidenes Girão Rabelo de |
author_facet |
Oliveira , Lidenes Girão Rabelo de Oliveira , Vandesonia Maria de Sousa Costa, Mayra Garcia Maia Farias , Virna Luiza de Milhome , Maria Aparecida Liberato |
author_role |
author |
author2 |
Oliveira , Vandesonia Maria de Sousa Costa, Mayra Garcia Maia Farias , Virna Luiza de Milhome , Maria Aparecida Liberato |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira , Lidenes Girão Rabelo de Oliveira , Vandesonia Maria de Sousa Costa, Mayra Garcia Maia Farias , Virna Luiza de Milhome , Maria Aparecida Liberato |
dc.subject.por.fl_str_mv |
Gelatin Xanthan gum Lactose Dairy products. Gelatina Goma xantana Lactosa Productos lacteos. Gelatina Goma xantana Lactose Produtos lácteos. |
topic |
Gelatin Xanthan gum Lactose Dairy products. Gelatina Goma xantana Lactosa Productos lacteos. Gelatina Goma xantana Lactose Produtos lácteos. |
description |
The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3). |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31917 10.33448/rsd-v11i9.31917 |
url |
https://rsdjournal.org/index.php/rsd/article/view/31917 |
identifier_str_mv |
10.33448/rsd-v11i9.31917 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31917/27384 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 9; e51711931917 Research, Society and Development; Vol. 11 Núm. 9; e51711931917 Research, Society and Development; v. 11 n. 9; e51711931917 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052796366749696 |