Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese

Detalhes bibliográficos
Autor(a) principal: Saraiva, Bianka Rocha
Data de Publicação: 2020
Outros Autores: Licci, Nathália Martins, Anjo, Fernando Antônio, Vital, Ana Carolina Pelaes, Silva, Jéssica Bassi da, Bruschi, Marcos Luciano, Matumoto-Pintro, Paula Toshimi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9917
Resumo: Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.
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spelling Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheeseEfectos de la adición de inulina y canistel sobre las características físicas del queso fundido con contenido reducido de grasaEfeitos da adição de inulina e canistel nas características físicas de queijo processado com teor de gordura reduzidoColorante naturalCarotenoides Reposición de grasasPerfil de texturaReología.Natural dyeCarotenoidsFat replacementTexture profileRheology.Corante natural Substituição de gorduraTexturaCarotenoidesReologia.Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.El queso fundido se caracteriza por ser una mezcla homogénea, formada principalmente por proteínas y grasas, que influyen directamente en su textura. Cuando se utilizan ingredientes que sustituyen a las grasas, como los hidrocoloides, es importante evaluar su efecto sobre las propiedades físicas del producto final. Como sustituto de grasas se utilizó inulina, y canistel, una fruta exótica, como colorante natural y fuente de compuestos bioactivos, con el objetivo de desarrollar queso fundido reducido en un 50% (R50) y 100% (R100) y evaluar el efecto de esta reducción en las propiedades reológicas y de textura en comparación con una formulación estándar (E). Se evaluó el contenido de carotenoides, color, textura y propiedades reológicas dinámicas (barrido de frecuencia y temperatura). Los quesos elaborados reducidos en grasa mostraron un color amarillento, un aumento en el contenido de carotenoides y una reducción en el valor de dureza en relación a estándar. Todas las formulaciones demostraron el comportamiento viscoelástico y las propiedades elásticas fueron predominantes durante todo el barrido de temperatura, principalmente para el R50, mostrando mayor estabilidad. El uso de inulina y canistel en un producto con grasa reducida tiene potencial para la industria alimentaria, ya que el primero mantiene las características físicas del producto mientras que el segundo, aumenta el contenido de compuestos bioactivos y le da coloración natural.O queijo processado é caracterizado como uma mistura homogênea, formada principalmente por proteína e gordura, que influenciam diretamente em sua textura. Ao utilizar ingredientes substitutos de gordura, como os hidrocoloides, é importante avaliar seu efeito nas propriedades físicas do produto final. A inulina foi utilizada como substituto de gordura, e canistel, uma fruta exótica, como um corante natural e fonte de compostos bioativos, com o objetivo de desenvolver queijo processado reduzido de gordura em 50% (R50) e 100% (R100) e avaliar o efeito dessa redução nas propriedades reológicas e de textura em comparação com uma formulação Padrão (P). Teor de carotenoides, coloração, textura e propriedades reológicas dinâmicas (varredura de frequência e temperatura) foram avaliados. Os queijos processados reduzidos de gordura apresentaram cor amarelada, aumento superior a 10x no teor de carotenoides e redução do valor de dureza em relação à P. Todas as formulações demonstraram o comportamento viscoelástico e as propriedades elásticas foram predominantes em toda a varredura de temperatura, principalmente para o R50, demonstrando maior estabilidade. O uso de inulina e canistel em produto com redução de gordura tem potencial para a indústria de alimentos, pois o primeiro mantém as características físicas do produto enquanto o segundo, aumenta o teor de compostos bioativos e confere coloração natural.Research, Society and Development2020-11-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/991710.33448/rsd-v9i11.9917Research, Society and Development; Vol. 9 No. 11; e4289119917Research, Society and Development; Vol. 9 Núm. 11; e4289119917Research, Society and Development; v. 9 n. 11; e42891199172525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9917/8959Copyright (c) 2020 Bianka Rocha Saraiva; Nathália Martins Licci; Fernando Antônio Anjo; Ana Carolina Pelaes Vital; Jéssica Bassi da Silva; Marcos Luciano Bruschi; Paula Toshimi Matumoto-Pintrohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSaraiva, Bianka RochaLicci, Nathália Martins Anjo, Fernando AntônioVital, Ana Carolina PelaesSilva, Jéssica Bassi da Bruschi, Marcos LucianoMatumoto-Pintro, Paula Toshimi2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9917Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:06.151192Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
Efectos de la adición de inulina y canistel sobre las características físicas del queso fundido con contenido reducido de grasa
Efeitos da adição de inulina e canistel nas características físicas de queijo processado com teor de gordura reduzido
title Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
spellingShingle Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
Saraiva, Bianka Rocha
Colorante natural
Carotenoides
Reposición de grasas
Perfil de textura
Reología.
Natural dye
Carotenoids
Fat replacement
Texture profile
Rheology.
Corante natural
Substituição de gordura
Textura
Carotenoides
Reologia.
title_short Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
title_full Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
title_fullStr Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
title_full_unstemmed Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
title_sort Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
author Saraiva, Bianka Rocha
author_facet Saraiva, Bianka Rocha
Licci, Nathália Martins
Anjo, Fernando Antônio
Vital, Ana Carolina Pelaes
Silva, Jéssica Bassi da
Bruschi, Marcos Luciano
Matumoto-Pintro, Paula Toshimi
author_role author
author2 Licci, Nathália Martins
Anjo, Fernando Antônio
Vital, Ana Carolina Pelaes
Silva, Jéssica Bassi da
Bruschi, Marcos Luciano
Matumoto-Pintro, Paula Toshimi
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Saraiva, Bianka Rocha
Licci, Nathália Martins
Anjo, Fernando Antônio
Vital, Ana Carolina Pelaes
Silva, Jéssica Bassi da
Bruschi, Marcos Luciano
Matumoto-Pintro, Paula Toshimi
dc.subject.por.fl_str_mv Colorante natural
Carotenoides
Reposición de grasas
Perfil de textura
Reología.
Natural dye
Carotenoids
Fat replacement
Texture profile
Rheology.
Corante natural
Substituição de gordura
Textura
Carotenoides
Reologia.
topic Colorante natural
Carotenoides
Reposición de grasas
Perfil de textura
Reología.
Natural dye
Carotenoids
Fat replacement
Texture profile
Rheology.
Corante natural
Substituição de gordura
Textura
Carotenoides
Reologia.
description Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-20
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/9917
10.33448/rsd-v9i11.9917
url https://rsdjournal.org/index.php/rsd/article/view/9917
identifier_str_mv 10.33448/rsd-v9i11.9917
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9917/8959
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. 9 No. 11; e4289119917
Research, Society and Development; Vol. 9 Núm. 11; e4289119917
Research, Society and Development; v. 9 n. 11; e4289119917
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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