Elaboração de Petit Suisse sabor morango adicionado de fibras e probiótico
The segment of the dairy area has been marked in recent years an increase in the variety of products. The Petit Suisse cheese is a cheese of high humidity, to be eaten fresh. In the dairy sector, functional foods are a reality and many food companies. Functional foods are considered those who, in ad...
| Principais autores: | Oliveira, Ana Cristina de, Deola, Angela Regina, Elias, Raqueli Paula |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13340 |
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| Resumo: |
The segment of the dairy area has been marked in recent years an increase in the variety of products. The Petit Suisse cheese is a cheese of high humidity, to be eaten fresh. In the dairy sector, functional foods are a reality and many food companies. Functional foods are considered those who, in addition to providing basic nutrition, promote health by producing metabolic or physiological effects through the action of a nutrient in growth, development, maintenance and other normal functions of the human organism. The probiotic cultures are described as a single species or multiple species of microorganisms that when used for animals or humans, provide health benefits by promoting improvement in the characteristics of natural intestinal microflora. Prebiotics regulate the bowel function, which become significant for the wellbeing of people to healthy dietary treatment of various diseases. In this context, this study aimed to develop a type cheese Petit Suisse, added fiber and probiotic strawberry flavor. During processing of the cheese were not detected and total coliforms, yeasts and molds in microbiological assay shows that the product was produced under hygienic sanitary condition satisfactory. The significant variation due to the use of fat probiotic chia, the protein did not obtain significant changes in relation to the results found in carbohydrates and were inversely proportional to those found in trials of fat. In sensory evaluations, the product obtained acceptance. |
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