Efeito da utilização de substitutos de gordura em queijos light

• Autor(a) principal: Diamantino, Iris Martins [UNESP]
• Data de Publicação: 2011
• Outros Autores: Penna, Ana Lúcia Barretto [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://revistas.bvs-vet.org.br/rialutz/article/view/5623; http://hdl.handle.net/11449/122272
• topic: alimentos de baixas calorias; imitadores de gordura; queijo light; reduced fat cheeses; fat mimetics; low calorie food

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.