Development of light cream cheese with the addition of Chia seeds (Salvia hispanica L.)/ Desenvolvimento de queijo cremoso leve com a adição de sementes de Chia (Salvia hispanica L.)

• Autor(a) principal: Boldori, Jean Ramos
• Data de Publicação: 2020
• Outros Autores: Fischer, Bruna, Munieweg, Félix Roman, Ribeiro, Thais Pinheiro, Denardin, Cristiane Casagrande
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/22288
• topic: fat replace; chia seed; cream cheese; sensory evaluation.

Currently, due to the increasing incidence of heart disease and obesity worldwide, the market demand requires foods with lower rates of lipids. The dietary fiber allows the reduction of carbohydrate and/or fat in a series of processed foods. Thus, soluble fibers, such as fibers of chia seed (Salvia hispanica L), may be an ingredient in the processing of cream cheese differentiated. The aim of this study was to develop cream cheese with low fat content and adding chia seeds. The products developed, have been evaluated by untrained volunteers. Sensory analysis indicated good acceptability of the samples with respect to all parameters. The results suggest that the preparation of cream cheese without adding fat and reduced fat were not well sensory acceptance. However, the cream cheese made with chia seed without reducing fat or partial replacement (50%) of fat obtained excellent acceptance by the evaluators. We therefore conclude that chia seeds were not able to replace the sensory properties of fat in fat-free cream cheese prepared. However, the addition of chia seed as a source of fiber was well accepted both in whole and reduced fat content cream cheese.