Desenvolvimento e caracterização de queijo tipo quark simbiótico

• Ano de defesa: 2009
• Autor(a) principal: Gonçalves, Marília Magalhães
• Orientador(a): Carvalho, Antônio Fernandes de
• Banca de defesa: Ramos, Afonso Mota , Nero, Luís Augusto
• 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: Prebiótico; Probiótico; Queijo Quark
• Palavras-chave em Inglês: Prebiotics; Probiotic; Quark cheese
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2861

A current food market trend is the consumers’ search for healthier, lowerfat, lower-sugar and more nutritious products. In this context, functional dairy products often added with probiotics and prebiotics stand out among other products of similar nature. Probiotic bacteria are live microorganisms which when consumed in adequate amounts promote health benefits to the host. Prebiotics are non-digestible ingredients that stimulate the selective growth of beneficial bacteria in the intestine. The objective of this work was to develop a symbiotic skimmed Quark cheese, using a new manufacturing technology, which is feasible for small volume production and makes it possible the usage of quality tools for processing. The prebiotic ingredient inulin (BENEO Raftiline GR) and three different probiotics (Lactobacillus acidophilus - LA5, Bifidobacterium animalis - BB12 and Lactobacillus delbrueckii UFV H2b20) were used in the study. Microorganism viability was monitored during shelf-life of the refrigerated product and effects of probiotics addition on the physicochemical, rheological and sensorial cheese characteristics were determined. Three formulations were produced, in three replicates, differing by the probiotic added to the fermented mass. Microorganisms count and measurements of rheological behavior, and acidity over time up to 25 days post-manufacturing was carried out for each replication. Product was evaluated for its sensory acceptability after 5, 15 and 25 days post-manufacturing using the Internal Preference Map method. Results indicated good microorganism survival in the cheese, which remained at high counts after 25 days of storage. There was no change in cheese acidity over time. The product was characterized as a pseudoplastic fluid and its rheological characteristics did not vary in cheeses with different probiotics. Addition of stabilizers, thickeners and fiber raised consistency and apparent viscosity levels of the product. The new technology allowed the production of a type cheese with good sensory acceptance and probiotics addition did not cause any change perceived by consumers. This product can be considered, therefore, a potential carrier for probiotic microorganisms.