Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
•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 enha...
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| Veröffentlicht in: | Carbohydrate polymers 2017-10, Vol.174, p.869-875 |
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| creator | 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. |
| description | •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.
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) 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 4g/100g) 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. |
| doi_str_mv | 10.1016/j.carbpol.2017.07.021 |
| format | Article |
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The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) 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 4g/100g) 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.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2017.07.021</identifier><identifier>PMID: 28821142</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Galactooligosaccharide ; Microstructure ; Requeijao cremoso ; Rheology ; Sensory acceptance ; TD-nuclear magnetic resonance</subject><ispartof>Carbohydrate polymers, 2017-10, Vol.174, p.869-875</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c402t-988b82399c8a0c7e9013b305d945d0d23ddafd7c7627553f51121df2ecccb81d3</citedby><cites>FETCH-LOGICAL-c402t-988b82399c8a0c7e9013b305d945d0d23ddafd7c7627553f51121df2ecccb81d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.carbpol.2017.07.021$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3554,27933,27934,46004</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28821142$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Belsito, P.C.</creatorcontrib><creatorcontrib>Ferreira, M.V.S.</creatorcontrib><creatorcontrib>Cappato, L.P.</creatorcontrib><creatorcontrib>Cavalcanti, R.N.</creatorcontrib><creatorcontrib>Vidal, V.A.S.</creatorcontrib><creatorcontrib>Pimentel, T.C.</creatorcontrib><creatorcontrib>Esmerino, E.A.</creatorcontrib><creatorcontrib>Balthazar, C.F.</creatorcontrib><creatorcontrib>Neto, R.P.C.</creatorcontrib><creatorcontrib>Tavares, M.I.B.</creatorcontrib><creatorcontrib>Zacarchenco, P.B.</creatorcontrib><creatorcontrib>Freitas, M.Q.</creatorcontrib><creatorcontrib>Silva, M.C.</creatorcontrib><creatorcontrib>Raices, R.S.L.</creatorcontrib><creatorcontrib>Pastore, G.M.</creatorcontrib><creatorcontrib>Pollonio, M.A.R.</creatorcontrib><creatorcontrib>Cruz, A.G.</creatorcontrib><title>Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•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.
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) 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 4g/100g) 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.</description><subject>Galactooligosaccharide</subject><subject>Microstructure</subject><subject>Requeijao cremoso</subject><subject>Rheology</subject><subject>Sensory acceptance</subject><subject>TD-nuclear magnetic resonance</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqFUMtOwzAQtBCIlsIngHLkkuJ1ksY5IVTxknhICM6Ws95QV2ld7ATE9_Ap_BiuWriyGmkvM7Ozw9gx8DFwmJzNx6h9vXLtWHAoxzxCwA4bgiyrFLI832VDDnmeygmUA3YQwpzHmQDfZwMhpQDIxZA93Otl32jsek-Ja5IneuvJzr-_XIKeFi64ZOUdUghkEpwRBUo-bDdLXnUbVc619tUFjTjT3ho6ZHuNbgMdbfeIvVxdPk9v0rvH69vpxV2KORddWklZS5FVFUrNsaSKQ1ZnvDBVXhhuRGaMbkyJ5USURZE1BYAA0whCxFqCyUbsdOMbw8XAoVMLG5DaVi_J9UFBlfG8rIroO2LFhoreheCpUStvF9p_KuBqXaWaq22Val2l4hFirTvZnujrBZk_1W93kXC-IVB89N2SVwEtLZGM9YSdMs7-c-IHofyJDQ</recordid><startdate>20171015</startdate><enddate>20171015</enddate><creator>Belsito, P.C.</creator><creator>Ferreira, M.V.S.</creator><creator>Cappato, L.P.</creator><creator>Cavalcanti, R.N.</creator><creator>Vidal, V.A.S.</creator><creator>Pimentel, T.C.</creator><creator>Esmerino, E.A.</creator><creator>Balthazar, C.F.</creator><creator>Neto, R.P.C.</creator><creator>Tavares, M.I.B.</creator><creator>Zacarchenco, P.B.</creator><creator>Freitas, M.Q.</creator><creator>Silva, M.C.</creator><creator>Raices, R.S.L.</creator><creator>Pastore, G.M.</creator><creator>Pollonio, M.A.R.</creator><creator>Cruz, A.G.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20171015</creationdate><title>Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide</title><author>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.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c402t-988b82399c8a0c7e9013b305d945d0d23ddafd7c7627553f51121df2ecccb81d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Galactooligosaccharide</topic><topic>Microstructure</topic><topic>Requeijao cremoso</topic><topic>Rheology</topic><topic>Sensory acceptance</topic><topic>TD-nuclear magnetic resonance</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Belsito, P.C.</creatorcontrib><creatorcontrib>Ferreira, M.V.S.</creatorcontrib><creatorcontrib>Cappato, L.P.</creatorcontrib><creatorcontrib>Cavalcanti, R.N.</creatorcontrib><creatorcontrib>Vidal, V.A.S.</creatorcontrib><creatorcontrib>Pimentel, T.C.</creatorcontrib><creatorcontrib>Esmerino, E.A.</creatorcontrib><creatorcontrib>Balthazar, C.F.</creatorcontrib><creatorcontrib>Neto, R.P.C.</creatorcontrib><creatorcontrib>Tavares, M.I.B.</creatorcontrib><creatorcontrib>Zacarchenco, P.B.</creatorcontrib><creatorcontrib>Freitas, M.Q.</creatorcontrib><creatorcontrib>Silva, M.C.</creatorcontrib><creatorcontrib>Raices, R.S.L.</creatorcontrib><creatorcontrib>Pastore, G.M.</creatorcontrib><creatorcontrib>Pollonio, M.A.R.</creatorcontrib><creatorcontrib>Cruz, A.G.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Belsito, P.C.</au><au>Ferreira, M.V.S.</au><au>Cappato, L.P.</au><au>Cavalcanti, R.N.</au><au>Vidal, V.A.S.</au><au>Pimentel, T.C.</au><au>Esmerino, E.A.</au><au>Balthazar, C.F.</au><au>Neto, R.P.C.</au><au>Tavares, M.I.B.</au><au>Zacarchenco, P.B.</au><au>Freitas, M.Q.</au><au>Silva, M.C.</au><au>Raices, R.S.L.</au><au>Pastore, G.M.</au><au>Pollonio, M.A.R.</au><au>Cruz, A.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2017-10-15</date><risdate>2017</risdate><volume>174</volume><spage>869</spage><epage>875</epage><pages>869-875</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><abstract>•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.
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) 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 4g/100g) 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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28821142</pmid><doi>10.1016/j.carbpol.2017.07.021</doi><tpages>7</tpages></addata></record> |
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| subjects | Galactooligosaccharide Microstructure Requeijao cremoso Rheology Sensory acceptance TD-nuclear magnetic resonance |
| title | Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide |
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