Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Autor:	Otília Monica Alves BORGES, Ídila Maria da Silva ARAÚJO, Kirley Marques CANUTO, Juliane Döering Gasparin CARVALHO, Hilton César Rodrigues MAGALHÃES, Tigressa Helena Soares RODRIGUES, José Osvaldo Beserra CARIOCA, Socorro Vanesca Frota GABAN
Přispěvatelé:	KIRLEY MARQUES CANUTO, CNPAT, JULIANE DÖERING GASPARIN CARVALHO, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, HILTON CESAR RODRIGUES MAGALHAES, CNPAT, TIGRESSA HELENA SOARES RODRIGUES, Curso de Química, Centro de Ciências Exatas e Tecnologia, Universidade Estadual Vale do Acaraú, JOSÉ OSVALDO BESERRA CARIOCA, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, SOCORRO VANESCA FROTA GABAN, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará., OTÍLIA MONICA ALVES BORGES, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, ÍDILA MARIA DA SILVA ARAÚJO, Embrapa Agroindústria Tropical
Rok vydání:	2022
Předmět:	Ácido gordo Nutrition. Foods and food supply Queijo cheese Composição Química stomatognathic system T1-995 chemical composition Cheeses TX341-641 fatty acid Textura de Alimento Fatty acids texture Technology (General) Food Science Biotechnology
Zdroj:	Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 42, Article number: e37221, Published: 05 JAN 2022 Food Science and Technology (2022) Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA
ISSN:	1678-457X 0101-2061
Popis:	The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b398feb0227e24a25db251473cb0f0f https://doi.org/10.1590/fst.37221 Zobrazit plný text záznamu