Análogo de requeijão cremoso à base de soja
This study aimed to develop a cream cheese analog to aqueous extract of soya as an alternative for those who do not consume cream cheese traditionally made with cow's milk, either for health reasons (intolerance or allergy to cow's milk) or by choice (vegetarian or products with functional...
| Principais autores: | Santos, Maria Elma da Silva dos, Fritzen, Tania Maria |
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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/1/13356 |
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| Resumo: |
This study aimed to develop a cream cheese analog to aqueous extract of soya as an alternative for those who do not consume cream cheese traditionally made with cow's milk, either for health reasons (intolerance or allergy to cow's milk) or by choice (vegetarian or products with functional appeal). For this purpose, they developed different cream cheese analog formulations made from soybean extract using a full factorial design (PFC) type 23, with three central points, which studied variables were percentage of hydrogenated vegetable fat (65-75 %), water (50 to 65%) and sodium chloride (1 to 3.0%). All formulations were subjected to analysis for determining the chemical composition and physico-chemical, microbiological, color, texture and sensory. Regarding the analysis of chemical composition and physicochemical properties, the values for protein ranged from 3.66 to 5.90% (p> 0.05); to humidity, there was no significant difference between treatments (p> 0.05) and, except for the test 10, all attended the provisions which recommends a maximum moisture content of 65%; for sodium chloride, values ranged from 0.29 to 1.58% (p <0.05); gray, values ranging from 2.64 to 1.09 (p <0.05); pH between 7.00 to 7.80 (p <0.05). Regarding the texture, the values found through the analyzes of the steady showed a variation between -103.70 to -179.18 gf, adhesiveness to the mean values ranged from the -10340.314 -152.528 gf.s-1; product elasticity obtained variation from 0.613 to 0.919, cohesiveness between .504 to .669 and gumminess the variation between the -6.798 -141.904. Regarding color, L values for the different tests differ from each other (p <0.05) and tended to white with valuesin the bands 90,97 87.04; * parameter for the tests tended to greenish (p <0.05) b * yellow (p <0.05). All tests were satisfactory microbiological quality. Regarding the sensory evaluation for handling the obtained attribute scores were 8.60 to 7.00, compared to the flavor notes were obtained 6.90 to 8.10, compared to the flavor values are 6.80 to 8 30 and the appearance obtained the following values from 7.10 to 8.40. The results suggest that it is possible to prepare the cream cheese soymilk base analogue. |
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