Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiro

Veiga, Pricila Grego; Cunha, Rosiane L.; Viotto, Walkíria Hanada; Petenate, Ademir José

doi:10.1590/s0101-20612000000300012

Cited by 17 publications

(16 citation statements)

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“…Soy-containing products have been optimized in order to improve taste, appearance, and flavor, and also to address and dissipate consumers' negative opinions regarding these foods (BEHRENS; ROIG; TEH;DOUGHERTY;CAMIRE, 2005;GRANATO et al, 2010a). In addition, there is no report on sensory evaluation of soy-based desserts made with soy protein, yellow passion fruit juice, and oligofructose; hence this study was aimed at the development of stable palatable desserts made with soy protein and yellow passion fruit juice supplemented with oligofructose.…”

Section: Experimental Design and Production Of Samplesmentioning

confidence: 99%

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

2012

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The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

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Section: Experimental Design and Production Of Samplesmentioning

confidence: 99%

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

2012

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“…In Brazil, this cheese is manufactured industrially by centrifugation to separate the curd from the whey, resulting in cheese “quark” that forms the base for the petit suisse. To complete the cheese, fruit pulp, sugar and fat are then added (Veiga et al . 2000).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Various Sweeteners in Petit Suisse Cheese: Determination of the Ideal and Equivalent Sweetness

Souza

Pinheiro

Carneiro

et al. 2011

Journal of Sensory Studies

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For a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of the sweetener to be used and its equivalent sweetness to sucrose. In this study, we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners. A total of four formulations were evaluated: sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1). First, the sweetness was determined using the ideal scale. Next, we determined the equivalent sweetness compared to sucrose (considered to be ideal in terms of sweetness) for each sweetener studied and evaluated its sweetness through the magnitude estimation method. The concentration of sucrose considered ideal in strawberry petit suisse was 17%. To promote a sweetness equivalent to the ideal (17% sucrose) sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1) sweeteners should be added to processed cheese at concentrations of 0.065%, 0.066%, 0.108% and 0.349%, respectively. PRACTICAL APLICATIONS The purpose of this work is to study the use of sweeteners, including thaumatin in petit suisse. The study of sweeteners in this product is important because currently consumers yearn for more healthy products and the fact of not having many studies related to this product. Therefore, this work supports the development of a new product, with more consumer desires and contributing to the competitiveness of the market.

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“…No Brasil, o produto é consumido como sobremesa e dirigido principalmente ao público infantil. Tem boa aceitação e público crescente de consumo, embora tais índices ainda sejam pequenos, quando comparados aos de outros países [41]. No Brasil, a produção anual de queijo petit-suisse aumentou de cerca de 14.000 t em 1991 para cerca de 22.000 t em 2001 e projetava-se um volume de 23 mil toneladas para o ano de 2002 [3].…”

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Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

Maruyama¹,

Cardarelli²,

Buriti³

et al. 2006

Ciênc. Tecnol. Aliment.

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A exigência por alimentos com composição nutricional balanceada e que possam oferecer benefícios adicionais à saúde é manifestada intensamente pelos consumidores atuais. O queijo petit-suisse, desenvolvido por Charles Chervais em 1850, é produzido com leite desnatado e adicionado de creme, de consistência cremosa, e sua massa é obtida pelo processo de coagulação mista, podendo ser adicionado de condimentos doces ou salgados [33]. No Brasil, o produto é consumido como sobremesa e dirigido principalmente ao público infantil. Tem boa aceitação e público crescente de consumo, embora tais índices ainda sejam pequenos, quando comparados aos de outros países [41] RESUMOO efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillus acidophilus e Bifidobacterium longum. Três formulações de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas -xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados após 1, 7, 14 e 21 dias de armazenamento do produto a 4±1ºC incluíram a contagem de probióticos, a textura instrumental, o pH e a umidade. As populações de probióticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferença significativa entre as formulações (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as três formulações. Dentre as formulações estudadas, F1 foi considerada a melhor, por sua firmeza mais estável durante o período de armazenamento. Palavras chaves: Lactobacillus, Bifidobacterium, alimento funcional, firmeza, laticínio, hidrocolóides. SuMMArY INSTRUMENTAL TEXTURE OF PROBIOTIC PETIT-SUISSE CHEESE: INFLUENCE OF DIFFERENT COMBINATIONS OF GUMS.The effect of different combinations of gums over texture parameters of probiotic petit-suisse cheese was evaluated. Petit-suisse cheeses were produced using Quark cheese-base prepared with the starter Streptococcus thermophilus and the probiotics Lactobacillus acidophilus and Bifidobacterium longum. Three formulations of petit-suisse were prepared, using the quark cheese-base added of 0.75% of the final product of the mixture of the hydrocolloids xanthan gum (X), carrageenan gum (C), guar gum (G), pectin (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Parameters evaluated after 1, 7, 14, and 21 days of storage of the product at 4±1ºC included microbial counts of probiotic microorganisms, instrumental texture parameters, pH and moisture. Probiotic counts were always above 6.40 log CFU/g for L. acidophilus and above 7.30 log CFU/g for B. longum. The formulations were significantly different (p<0.05) for all the texture parameters, except for firmness of F1. The...

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Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiro

Cited by 17 publications

References 0 publications

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Analysis of Various Sweeteners in Petit Suisse Cheese: Determination of the Ideal and Equivalent Sweetness

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

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