Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
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/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. |
id |
UNIFEI_e0472e302d8587a186eb17074b2654fa |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/9917 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
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 |
_version_ |
1797052663527899136 |