Requeijão cremoso light de leite caprino enriquecido com fitoesteróis.

• Ano de defesa: 2021
• Autor(a) principal: Amaral, João Bosco Sousa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Gestão e Tecnologia Agroindustrial; Programa de Pós-Graduação em Tecnologia Agroalimentar; UFPB
• Palavras-chave em Português: Redução de colesterol; Requeijão caprino; Requeijão light; Vida de prateleira; Cholesterol reduction; Goat cheese; Light curd; Shelf Life; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/22900

It is already a fact that in the last few years a large portion of the most demanding consumers have chosen to consume foods that bring greater benefits to health and that are nutritious. In view of this, the objective was to develop a creamy goat cheese with reduced fat content added with phytosterols, as well as to characterize it regarding nutritional, rheological and microbiological parameters during 90 days of cold storage. Four formulations have been developed: RCT, formulation without phytosterols and with standard fat content; RCL, formulation without phytosterols and with reduced fat content; RCLF2, with 2% phytosterols and with reduced fat content; RCLF4, with 4% phytosterols and with reduced fat content. The formulations RCL, RCLF2 and RCLF4 showed a fat percentage around 12%, not differing from each other, but much lower than the RCT formulation (29.83%). It was also observed that there is no difference in protein content between the RCL formulations, RCLF2 and RCLF4, with values around 15%, being higher than the RCT (11.70%). The phytosterols added to the light curd changed significantly considerable the energy value of the RCLF2 formulations (201.52 kcal.100g-1) and RCLF4 (198.29 kcal.100g-1), but it remained lower than the RCT formulation (319.81 kcal.100g-1). It can be said that formulations developed with phytosterols are classified as light, once they are inside the specifications required by Brazilian law. In addition, it was observed that there was no significant difference in viscosity parameters (201.8 to 224.8 Pa.s) and adhesiveness (12.80 to 13.20 mJ) of light curd added with phytosterols (RCLF2 and RCLF4). All formulations showed results within the microbiological standards established by Brazilian legislation during the 90 days of cold storage. Therefore, it can be concluded that the two curd formulations with phytosterols (RCLF2 and RCLF4) are recommended for consumption valid for 90 days, with the formulation RCLF4 defined as the best for incorporating the highest phytosterol content without changing most nutritional and rheological characteristics.