Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas
Ano de defesa: | 2014 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/21740 |
Resumo: | Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is not recommended its total replacement. The aim of this work was to develop the Prato cheese with salt reduced and adding seaweed (Laminaria digitata and Ascophyllum nodosum). The approximately composition and mineral content of seaweeds were determinate. For each one seaweed, four formulations were prepared (TL for L. digitata and TA for A. nodosum), and their composition, hardness, gumminess and sensorial acceptance were determined. Mineral content was quantified in one treatment of each seaweed (both TL4, TA4 with 70% of salt and 70% of seaweed), and compared with commercial Prato cheese (CPC). From the best formulation, a second experiment was planned with 12 treatments. Physical-chemical composition, hardness and gumminess in 12 treatments were determined. The pH and proteolysis was monitored for 60 days. Na content was quantified in six treatments (04 axial points, central point and 01 control) and treatments were subjected to an acceptance test and ranking test. L. digitata recorded higher contents of minerals, protein and moisture (P<0.05), however A. nodosum had higher content of total dietary fiber and total lipids. Ca, K, and Na was significantly higher in L. digitata (P <0.05), while Mg was greater in A. nodosum. The TL4 treatment showed higher Ca content, while TA4 recorded higher content of Zn compared to the commercial Prato cheese. Ashes, titratable acidity and hardness were majority affected by seaweed addition. The consumption intention test favored treatment TL1 for cheeses with L. digitata and TA2 for cheeses of A. nodosum. In the second study, changes in the levels of chloride, sodium and ash were influenced by seaweed addition. The pH variation during storage and parameters of hardness and gumminess were affected by the salt concentration. The proteolytic activity was higher in treatments with lower levels of salt and seaweed. The salt content was determining the attributes of flavor, salt level and overall appearance. The central point treatment was the most widely accepted. Nutritional and technological properties of seaweed can be used in the manufacture of Prato cheese type with reduced salt content, improving some physico-chemical and textural characteristics without compromising its quality. |
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2021-08-05T18:32:24Z2021-08-05T18:32:24Z2014-08-19http://repositorio.ufsm.br/handle/1/21740Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is not recommended its total replacement. The aim of this work was to develop the Prato cheese with salt reduced and adding seaweed (Laminaria digitata and Ascophyllum nodosum). The approximately composition and mineral content of seaweeds were determinate. For each one seaweed, four formulations were prepared (TL for L. digitata and TA for A. nodosum), and their composition, hardness, gumminess and sensorial acceptance were determined. Mineral content was quantified in one treatment of each seaweed (both TL4, TA4 with 70% of salt and 70% of seaweed), and compared with commercial Prato cheese (CPC). From the best formulation, a second experiment was planned with 12 treatments. Physical-chemical composition, hardness and gumminess in 12 treatments were determined. The pH and proteolysis was monitored for 60 days. Na content was quantified in six treatments (04 axial points, central point and 01 control) and treatments were subjected to an acceptance test and ranking test. L. digitata recorded higher contents of minerals, protein and moisture (P<0.05), however A. nodosum had higher content of total dietary fiber and total lipids. Ca, K, and Na was significantly higher in L. digitata (P <0.05), while Mg was greater in A. nodosum. The TL4 treatment showed higher Ca content, while TA4 recorded higher content of Zn compared to the commercial Prato cheese. Ashes, titratable acidity and hardness were majority affected by seaweed addition. The consumption intention test favored treatment TL1 for cheeses with L. digitata and TA2 for cheeses of A. nodosum. In the second study, changes in the levels of chloride, sodium and ash were influenced by seaweed addition. The pH variation during storage and parameters of hardness and gumminess were affected by the salt concentration. The proteolytic activity was higher in treatments with lower levels of salt and seaweed. The salt content was determining the attributes of flavor, salt level and overall appearance. The central point treatment was the most widely accepted. Nutritional and technological properties of seaweed can be used in the manufacture of Prato cheese type with reduced salt content, improving some physico-chemical and textural characteristics without compromising its quality.O sal (NaCl) é o principal fornecedor de sódio (Na) na dieta, seu consumo em excesso esta associado com hipertensão arterial e outras doenças. O sal também é um dos ingredientes mais importantes na elaboração dos queijos, portanto não é recomendável sua substituição total. O objetivo deste trabalho foi desenvolver queijo tipo Prato com teor reduzido de sal e adição de algas marinhas (Laminaria digitata e Ascophyllum nodosum). Determinou-se a composição aproximada e o teor de minerais das algas. Foram elaboradas quatro formulações com diferentes concentrações de sal e alga (TL para L. digitata e TA para A. nodosum), e avaliou-se as características físico-químicas, dureza e a aceitação sensorial. O teor de minerais foi determinado para um tratamento de cada alga (TL4, TA4; ambas com 70% sal e 70% de alga) e comparado com um queijo Prato comercial. A partir da formulação mais preferida na fase anterior foi planejado um segundo experimento com 12 tratamentos. Determinou-se a composição físico-química, dureza e gomosidade nos 12 tratamentos. O pH e a proteólise foi acompanhada por 60 dias. Quantificou-se o teor de Na em seis tratamentos (04 pontos axiais, 01 ponto central e o controle) e submetidos a um teste de aceitação de escala hedônica e teste de ordenação. Observou-se que L. digitata apresentou maiores teores de cinzas, proteína, umidade, Ca, K e Na (P<0,05), no entanto, A. nodosum obteve maior teor de fibra dietética total, lipídeos totais e Mg. O tratamento TL4 apresentou maior teor de Ca, enquanto que TA4 registrou maior teor de Zn em comparação ao queijo Prato comercial (QPC). A adição das algas influenciou as características físico-químicas e de textura dos queijos tipo Prato, principalmente no teor de cinzas, acidez titulável e dureza. No teste de intenção de compra os tratamentos preferidos foram TL1 para L. digitata e TA2 para os queijos com A. nodosum. No segundo trabalho, observou-se que a adição da alga A. nodosum influenciou na variação dos teores de cloretos, cinzas e sódio. A variação do pH durante o armazenamento e os parâmetros de dureza e gomosidade foram afetados pela concentração de sal. A atividade proteolítica foi maior nos tratamentos com menores teores de sal e alga. Na avaliação sensorial, o teor de sal foi determinante nos atributos de sabor, nível de sal e aparência global. O tratamento do ponto central foi o mais aceito entre tratamentos com adição de algas. As propriedades nutricionais e tecnológicas das algas podem ser aproveitadas na fabricação de queijos tipo Prato com reduzido teor de sal, melhorando algumas caraterísticas físico-químicas e de textura sem comprometer sua qualidade.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessDerivados lácteosMacroalgasMineraisDairy productsMacroalgaeMineralsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhasDevelopment of prato cheese with salt (NaCl) reducing and seaweed additioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Prudêncio, Elane SchwindenZanella, Renatohttp://lattes.cnpq.br/4552956872495771Jiménez, Maximiliano Segundo Escalona5007000000066006006006006698fb34-e594-4cf4-a9c3-f688b9a456c34b4ec86a-8534-49b6-aadc-55cd83e0171c80c4141b-0773-44fb-ac2c-2eab4785b45591ca9a05-efa0-482c-9364-32cd291280e8reponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMLICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
dc.title.alternative.eng.fl_str_mv |
Development of prato cheese with salt (NaCl) reducing and seaweed addition |
title |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
spellingShingle |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas Jiménez, Maximiliano Segundo Escalona Derivados lácteos Macroalgas Minerais Dairy products Macroalgae Minerals CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
title_full |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
title_fullStr |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
title_full_unstemmed |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
title_sort |
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas |
author |
Jiménez, Maximiliano Segundo Escalona |
author_facet |
Jiménez, Maximiliano Segundo Escalona |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Prudêncio, Elane Schwinden |
dc.contributor.referee2.fl_str_mv |
Zanella, Renato |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4552956872495771 |
dc.contributor.author.fl_str_mv |
Jiménez, Maximiliano Segundo Escalona |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Prudêncio, Elane Schwinden Zanella, Renato |
dc.subject.por.fl_str_mv |
Derivados lácteos Macroalgas Minerais |
topic |
Derivados lácteos Macroalgas Minerais Dairy products Macroalgae Minerals CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Dairy products Macroalgae Minerals |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is not recommended its total replacement. The aim of this work was to develop the Prato cheese with salt reduced and adding seaweed (Laminaria digitata and Ascophyllum nodosum). The approximately composition and mineral content of seaweeds were determinate. For each one seaweed, four formulations were prepared (TL for L. digitata and TA for A. nodosum), and their composition, hardness, gumminess and sensorial acceptance were determined. Mineral content was quantified in one treatment of each seaweed (both TL4, TA4 with 70% of salt and 70% of seaweed), and compared with commercial Prato cheese (CPC). From the best formulation, a second experiment was planned with 12 treatments. Physical-chemical composition, hardness and gumminess in 12 treatments were determined. The pH and proteolysis was monitored for 60 days. Na content was quantified in six treatments (04 axial points, central point and 01 control) and treatments were subjected to an acceptance test and ranking test. L. digitata recorded higher contents of minerals, protein and moisture (P<0.05), however A. nodosum had higher content of total dietary fiber and total lipids. Ca, K, and Na was significantly higher in L. digitata (P <0.05), while Mg was greater in A. nodosum. The TL4 treatment showed higher Ca content, while TA4 recorded higher content of Zn compared to the commercial Prato cheese. Ashes, titratable acidity and hardness were majority affected by seaweed addition. The consumption intention test favored treatment TL1 for cheeses with L. digitata and TA2 for cheeses of A. nodosum. In the second study, changes in the levels of chloride, sodium and ash were influenced by seaweed addition. The pH variation during storage and parameters of hardness and gumminess were affected by the salt concentration. The proteolytic activity was higher in treatments with lower levels of salt and seaweed. The salt content was determining the attributes of flavor, salt level and overall appearance. The central point treatment was the most widely accepted. Nutritional and technological properties of seaweed can be used in the manufacture of Prato cheese type with reduced salt content, improving some physico-chemical and textural characteristics without compromising its quality. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-08-19 |
dc.date.accessioned.fl_str_mv |
2021-08-05T18:32:24Z |
dc.date.available.fl_str_mv |
2021-08-05T18:32:24Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
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http://repositorio.ufsm.br/handle/1/21740 |
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http://repositorio.ufsm.br/handle/1/21740 |
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por |
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por |
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500700000006 |
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600 600 600 600 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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