Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Quisca, Richard Pacheco; Morán, Jorge Vargas; Galloza, Gilberto García; Arias, Jonnatan Victor Bañon; Montoya, Enrique Neira; Urquizo, Fanny Ludeña; Ramírez, Miriam Elizabeth Ramos; Yacchi, Teresa Alvarado; Chávez, Tarsila Tuesta

doi:10.1590/fst.00418

Cited by 8 publications

(3 citation statements)

References 18 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The panelists evaluated the samples in terms of the acceptance of salty taste and overall impression using a nine-point hedonic scale ranging from “extremely disliked” to “extremely liked,” according to Borrin et al (2018), Mituniewicz-Malek et al (2019), Quisca et al (2019) and Stone and Sidel (1993).…”

Section: Methodsmentioning

confidence: 99%

Acceptability of low-sodium mozzarella coated with zein and essential oils

Pereira

Bemfeito

et al. 2020

BFJ

View full text Add to dashboard Cite

PurposeThe main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.Design/methodology/approachMozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.FindingsThe zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.Originality/valueThis paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

show abstract

Section: Methodsmentioning

confidence: 99%

Acceptability of low-sodium mozzarella coated with zein and essential oils

Pereira

Bemfeito

et al. 2020

BFJ

View full text Add to dashboard Cite

show abstract

“…When TG is combined with carrageenan, it acts as an excellent stabilizer for chocolate syrups and powder mixtures [53]. A study revealed that TG can increase the shelf life of fresh cheese by retaining its moisture content [54]. Acid gelation of bovine sodium caseinate, a protein derivative that is widely used in the food industry, was carried out using glucono-δ-lactone.…”

Section: In Various Food Preparationsmentioning

confidence: 99%

Chemistry, Biological Activities, and Uses of Tara Gum

Desai¹,

Prajapati²,

Chandarana³

2022

Reference Series in Phytochemistry

View full text Add to dashboard Cite

Galactomannans are high molecular weight plant polysaccharides obtained from legume seeds of annual crops or perennial trees and shrubs. These heteropolysaccharides are mainly made up of a D-mannose backbone and a D-galactose side chain. Tara gum (TG), a galactomannan with a mannose to galactose ratio of 3:1, is obtained from the seed endosperm of Caesalpinia spinosa. The gum has gained popularity due to its properties and functionality comparable to that of

show abstract

“…In the industrial production of costeño cheese, pasteurized milk is used, conditions are improved, and the microbiological load is adjusted to the permitted levels; however, the sensory quality and physicochemical properties of the cheese are affected (Serpa et al, 2016). Regardless the way in which the cheese is produced, it is still a fresh product with high moisture content and a short shelf-life, which requires chilling to keep it in a good condition and increases its cost as raw material in the industrial process (Quisca et al, 2019). The industry demands between 25 and 35 tons of cheese per month.…”

Section: Introductionmentioning

confidence: 99%

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

et al. 2021

View full text Add to dashboard Cite

The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.

show abstract

Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Cited by 8 publications

References 18 publications

Acceptability of low-sodium mozzarella coated with zein and essential oils

Acceptability of low-sodium mozzarella coated with zein and essential oils

Chemistry, Biological Activities, and Uses of Tara Gum

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

Contact Info

Product

Resources

About