Queijo tipo minas frescal com derivados de soja: características físicas, químicas e sensoriais

Piazzon-Gomes, Juliany; Prudêncio, Sandra Helena; Silva, Rui Sérgio dos Santos Ferreira da

doi:10.1590/s0101-20612010000500013

Cited by 5 publications

(2 citation statements)

References 6 publications

(12 reference statements)

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“…A textura da Mussarela é influenciada pela composição química inicial do queijo e as condições de processamento utilizadas durante a fabricação (REN et al, 2013). É importante ter um controle adequado dos parâmetros que afetam a textura, pois além de influenciar diretamente a qualidade e satisfação do consumidor, torna-se capaz de produzir desde queijos mais macios até queijos mais duros com diferentes tipos de consumos e mercados consumidores (PIAZZON-GOMES et al, 2010).…”

Section: Introductionunclassified

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Silva¹,

Silva²,

Garcia

et al. 2019

Revista do ILCT

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This study was carried out to evaluate the behavior of high moisture Mozzarella cheese during 60 days of storage at 7 ºC in BOD incubator for microbiological quality, physicochemical composition, functional properties, and texture profile. The cheeses were purchased in a dairy industry from the city of Rio Verde, GO. The study was performed for 60 days at 20 days intervals between analysis. In order to evaluate if the changes occurred during storage time were significant, the analysis of variance was performed, and the means of the different storage days were compared by the Tukey test at 95% confidence. The results indicated hygienic-sanitary quality in the production of cheeses. The physicochemical composition was influenced by time only in the pH values and protein content; however, they were in accordancewith studies already performed. The functional properties of the cheeses were influenced by the storage time, only the free oil content remained stable. The color analysis of the cheeses showed values tending to yellow coloration throughout the storage period. As the primary and secondary proteolysis increased, there was also an increase in the melting capacity and changes in the texture parameters. Mozzarella cheese was suitable for consumption with a storage period of 60 days at 7 ºC, and the changes that have occurred are acceptable and required because this cheese is commonly used in pizzas.

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Section: Introductionunclassified

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Silva¹,

Silva²,

Garcia

et al. 2019

Revista do ILCT

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“…A adição apropriada de derivados de soja resulta em produtos alimentícios menos calóricos, com teor de lipídios reduzido e com elevado conteúdo de proteína, adequando-se desta forma às necessidades nutricionais de indivíduos adultos; com custo reduzido e preservação das características físicas e sensoriais do produto tradicional (DHINGRA, 2001;PIAZZON-GOMES, et al, 2010).…”

Section: Introductionunclassified

Elaboração de pães com adição de farelo de soja

et al. 2011

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ResumoO objetivo desta pesquisa foi à elaboração de um produto de panificação diferenciado, com a adição de farelo de soja em sua formulação. Os pães foram elaborados com 5, 10 e 15% de resíduo de soja em substituição à farinha de trigo. A formulação com 10% de farinha de soja foi preferida pelos provadores. Os pães elaborados com farelo de soja apresentaram teor de proteínas muito superior aos pães tradicionais, por volta de 10,6%.Palavras-chave: pão; farelo de soja; análise sensorial. AbstractThe aim of this research was the making of bread added soy residues. Bread had been made with 5, 10 and 15% of soy residue in substitution to the wheat flour. Three formulations had presented good acceptance for the judges, being that with 10% of soy bran was preferred. The bread made with soy bran presented protein content higher than conventional bread, approximately 10.6%.

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Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Jeewanthi

Paik

2018

J Food Sci Technol

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In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components, including isoflavones, have beneficial health effects that support the amelioration of chronic and degenerative diseases. However, the quality characteristics of such cheeses can be diminished, especially the taste and structure. Its quality is affected by soybean variety, storage temperature, soymilk-processing conditions, stirring speed, coagulation temperature, type of coagulator, and coagulator's concentration ratio. Over the years, researchers have studied to improve soy cheese characteristics by improving its structure, flavor, color, and nutrition quality. Structure of cheese types have been developed, including soft cheeses like tofu and cream cheese types, cheese types with different milk type combinations, soy-paneer, soy-mozzarella, and hard type cheeses. Flavor development has attempted to reduce the unpleasant beany flavor by adding spices and other ingredients, or blending with other milk types. Reduction of lipoxygenases in soymilk helps to reduce rancidity and protect the odor. Color is improved with microbes or colored food ingredients like carrots. Using Lactobacillus spp. and Bifidobacterium spp. microbes, probiotic soy cheese types have been developed with improved nutritional quality. Production of soymilk using sprouted and frozen seeds has resulted in nutritionally improved soy cheeses. Soy cheeses and their analogs act as functional foods and improvements to these cheeses upgrade their values and consumer acceptance.

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Queijo tipo minas frescal com derivados de soja: características físicas, químicas e sensoriais

Cited by 5 publications

References 6 publications

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Elaboração de pães com adição de farelo de soja

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

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