Influência da adição de amido modificado nas características físicoquímicas, propriedades funcionais e textura do queijo Mussarela imitação

• Ano de defesa: 2007
• Autor(a) principal: Silva, Mateus Ottomar da
• Orientador(a): Furtado, Mauro Mansur
• Banca de defesa: Coimbra, Jane Sélia dos Reis , Martins, José Manoel
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Queijo Mussarela; Amido; Imitação
• Palavras-chave em Inglês: Mozzarella cheese; Starch; Imitation
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2825

The main objective of this work was the production of a Mozzarella cheese imitation with the addition of modified starch aiming the reduction of the oiling off", increase of production, but with no alteration in its quality standard. Four treatments were carried through, one was control (C), and three with different modified starch amounts (T1, T2 and T3), corresponding to the addition of 0,5%, 1%, and 2% of starch, respectively. Each treatment had three repetitions. It was made use of pasteurized milk, standardized for 3% fat, thermophilic culture containing S. thermophilus, and modified starch. The cheeses were analyzed at the 1st, 8th, 15th and 22nd day after their manufacture, for determination of acidity, pH, fat, fat in dry matter, moisture, salt (NaCl), soluble nitrogen at pH 4,6, soluble nitrogen in TCA 12%, total protein, functional properties (melting, oiling off, texture, elasticity and non-enzymatic darkening), and sensorial analysis (only at the 22º day of manufacture). There were differences (P<0,05) between the treatments that contained starch and the control treatment in diverse analysis. The production increased according to the starch addition, without damage of the production measured by the coefficient GL. There was no difference (P>0,05) between the treatments for salt index (NaCl), soluble nitrogen at pH 4,6, soluble nitrogen in TCA 12% and color index L *, a*, and &#916;E*. The fat and protein amount diminished according the measure that was increasing the starch text, as consequence of the moisture rise. The acidity was bigger with starch addition, a time that bigger text of humidity takes the biggest lactose concentration. With relation to the functional properties "oiling off" and texture had been affected (P< 0,05) for the starch addition, while it did not have difference (P>0,05) for the melting. The elasticity presented was insufficient in the treatments T2 and T3, while it remained regular in treatments C and T1. The sensorial analysis indicated the existence of a difference (P< 0,05) between treatment T3 and the others in the characteristics of flavor, color, texture and global impression. Although treatment T1 not to differ (P> 0,05) from the treatment C, it presented a bigger average in three attributes (flavor, color and global impression), an indication of being the best formularization.