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Type: Artigo
Title: Manufacture of requeijão cremoso processed cheese with galactooligosaccharide
Author: Belsito, P. C.
Ferreira, M. V. S.
Cappato, L. P.
Cavalcanti, R. N.
Vidal, V. A. S.
Pimentel, T. C.
Esmerino, E. A.
Balthazar, C. F.
Neto, R. P. C.
Tavares, M. I. B.
Zacarchenco, P. B.
Freitas, M. Q.
Silva, M. C.
Raices, R. S. L.
Pastore, G. M.
Pollonio, M. A. R.
Cruz, A. G.
Abstract: The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g) improved the softness and spreadability (decrease of G′, G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option
Subject: Reologia
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.carbpol.2017.07.021
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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