The xylooligosaccharide addition and sodium reduction in requeijao cremoso processed cheese

被引：79

作者：

Ferrao, Luana L. ^{[1
]}

Ferreira, Marcus Vinicius S. ^{[1
]}

Cavalcanti, Rodrigo N. ^{[2
]}

Carvalho, Ana Flavia A. ^{[2
]}

Pimentel, Tatiana C. ^{[3
]}

Silva, Hugo L. A. ^{[4
]}

Silva, Ramon ^{[4
,7
]}

Esmerino, Erick A. ^{[4
]}

Neto, Roberto P. C. ^{[5
]}

Tavares, Maria Ines B. ^{[5
]}

Freitas, Monica Q. ^{[4
]}

Menezes, Jaqueline C. V. ^{[6
]}

Cabral, Lucio M. ^{[6
]}

Moraes, Jeremias ^{[7
]}

Silva, Marcia C. ^{[7
]}

Mathias, Simone P. ^{[1
]}

Raices, Renata S. L. ^{[7
]}

Pastore, Glaucia M. ^{[2
]}

Cruz, Adriano G. ^{[7
]}

机构：

[1] Univ Fed Rural Rio de Janeiro, IT, BR-23890000 Rio de Janeiro, Brazil

[2] Univ Estadual Campinas UNICAMP, FEA, BR-13083862 Campinas, SP, Brazil

[3] Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana, Brazil

[4] Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil

[5] Univ Fed Rio de Janeiro, Inst Macromol Prof Eloisa Mano IMA, BR-21941598 Rio de Janeiro, Brazil

[6] Univ Fed Rio de Janeiro, Fac Farm, BR-21941590 Rio de Janeiro, Brazil

[7] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 107卷

基金：

巴西圣保罗研究基金会;

关键词：

Requeijao cremoso processed cheese; Xylooligosaccharide; Sodium reduction; Processing; Sensory profiling; LOW-FAT; SALT; MICROSTRUCTURE; STRATEGIES; MANUFACTURE; IMPROVE; STORAGE; FLAVOR;

D O I：

10.1016/j.foodres.2018.02.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijao cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G') and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijao cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation.

引用

页码：137 / 147

页数：11

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