Queijo de coalho light: produção, caracterização físico-química, sensorial e reológica

• Ano de defesa: 2013
• Autor(a) principal: Fontan, Gabrielle Cardoso Reis
• Orientador(a): Minim, Valéria Paula Rodrigues
• Banca de defesa: Carneiro, Joel Camilo Souza , Paula, Junio César Jacinto de , Gonçalves, Aline Cristina Arruda
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Sensorial; Concentrado proteico do soro; Queijo coalho
• Palavras-chave em Inglês: Sensory; Whey protein concentrate; Curd cheese
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/491

Coalho cheese is a typical product of the Brazilian Northeast, presenting great importance to the region. Excessive consumption of high in fat foods, including cheeses, has been associated with the risk of cardiovascular diseases. This study aimed evaluate the effect of the fat content on light coalho cheese, produced using whey protein concentrate as a fat replacer, in their physico-chemical, rheological and sensory properties. Five formulations were produced from cow's milk with a fat content between 1.0% and 2.2%, being added 1.0% of whey protein concentrate to each one. Physicochemical characterization was performed and fat content and energy value were compared to traditional commercial coalho cheeses. Ten trained panelists evaluated quantitatively by Conventional Profile (CP) the formulations regarding the attributes yellowish white color, whey exudation, cheese flavor, salty taste, cheese flavor, rubbery texture, softness and crumbly. The acceptability was measured by an acceptance test with 100 consumers, using a nine point hedonic scale. The instrumental texture profile was obtained by applying a sample compression of 30% or 75%, being obtained parameters correlated with CP data. For rheological characterization were determined by oscillatory tests the G' and G" modules and loss tangent. Were also performed a temperature sweep, creep and recovery tests, besides stress relaxation tests. Produced cheeses showed minimum reduction of 47% in fat and 33% in energy value compared to the commercial traditional products. In CP, attributes softness, salty taste and cheese flavor were the most differentiated samples. Through a principal component analysis (PCA) it was found that such attributes were positively correlated with the 1 st PC and formulations with 1.6%, 1.9% and 2.2% of fat content in the milk showed the highest levels of these attributes. All formulations presented high consumer acceptance. A tendency to increase the average acceptance for the texture attribute with increasing fat content was observed. From the texture profile analysis instrument it was verified the influence of fat content on the textural characteristics. The parameter settings obtained for 75% sample compression were those presented significant correlations (p<0.10) with the texture data from CP. A linear fit of the parameters (except for elasticity) with fat content (p<0.10) was also observed. In oscillatory tests, it was verified that G' and G" modulus decreases with increasing fat content. The light coalho cheese showed desirable behavior when heated (temperature sweep) without observed melting. Results of stress relaxation tests and creep and recovery tests indicates that cheeses with lower fat content presents more rigid structures and more interactions in the matrix. Light coalho cheese is an alternative healthy product, with sensory characteristics acceptable by consumers even in formulations with high fat content reductions.