Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

Abstract

The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.