<b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia
Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were eval...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2015-01-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19744 |
| _version_ | 1811285187490742272 |
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| author | Tiago Junior Santos Gabriella Giani Pieretti Diego Rodrigues Marques Monica Regina da Silva Scapim Ivanise Guilherme Branco Grasiele Scaramal Madrona |
| author_facet | Tiago Junior Santos Gabriella Giani Pieretti Diego Rodrigues Marques Monica Regina da Silva Scapim Ivanise Guilherme Branco Grasiele Scaramal Madrona |
| author_sort | Tiago Junior Santos |
| collection | DOAJ |
| description | Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical-chemical analyses. |
| first_indexed | 2024-04-13T02:40:39Z |
| format | Article |
| id | doaj.art-a3578e6d35bf4e2b8e9a1a2a6bd862bd |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-04-13T02:40:39Z |
| publishDate | 2015-01-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-a3578e6d35bf4e2b8e9a1a2a6bd862bd2022-12-22T03:06:13ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642015-01-0137115516010.4025/actascitechnol.v37i1.1974411469<b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum AcaciaTiago Junior Santos0Gabriella Giani Pieretti1Diego Rodrigues Marques2Monica Regina da Silva Scapim3Ivanise Guilherme Branco4Grasiele Scaramal Madrona5Universidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual PaulistaUniversidade Estadual de MaringáMinas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical-chemical analyses.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19744functionalyielddevelopment of new product |
| spellingShingle | Tiago Junior Santos Gabriella Giani Pieretti Diego Rodrigues Marques Monica Regina da Silva Scapim Ivanise Guilherme Branco Grasiele Scaramal Madrona <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia Acta Scientiarum: Technology functional yield development of new product |
| title | <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia |
| title_full | <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia |
| title_fullStr | <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia |
| title_full_unstemmed | <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia |
| title_short | <b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia |
| title_sort | b microbial physical chemical and sensory properties of minas frescal cheese with inulin and gum acacia |
| topic | functional yield development of new product |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19744 |
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