Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. (15th October 2017)

• Record Type: Journal Article
• Authors: Belsito, P.C.; Ferreira, M.V.S.; Cappato, L.P.; Cavalcanti, R.N.; Vidal, V.A.S.; Pimentel, T.C.; Esmerino, E.A.; Balthazar, C.F.; Neto, R.P.C.; Tavares, M.I.B.; Zacarchenco, P.B.; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Pastore, G.M.; Pollonio, M.A.R.; Cruz, A.G.
• Is Part Of: Carbohydrate polymers. Volume 174(2017)
• Page Start: 869
• Page End: 875
• Publication Date: 2017-10-15
• Subjects: Galactooligosaccharide -- Requeijao cremoso -- TD-nuclear magnetic resonance -- Rheology -- Microstructure -- Sensory acceptance; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.07.021
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Requeijão cremoso processed cheese manufactured with galactooligossacharide. Absence of effect at pH values and gross composition. Increased the consistency index, pseudoplastic and solid-like behavior. GOS addition proportionate opposites effects on T2, 1and T2, 2 values. Increased GOS addition enhanced the aroma and flavor. Abstract: The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g) improved the softness and spreadability (decrease of G′, G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option.