Desenvolvimento e caracterização físico-química de análogo de queijo cremoso simbiótico à base de amêndoas de castanha de caju

Abstract

Global food consumption trends have been changing over the last few years. Consumers have shown themselves to be attentive to the products they purchase, being more committed to issues related to health, the environment and animal welfare, which has favored the process of changing the population's eating habits, boosting the food-based arket. of plants and with functional properties. Thus, the objective of this work was to develop and characterize a symbiotic cream cheese analogue (AQCS) based on broken cashew nut kernels (ACC) (with lower commercial value). To achieve this, different formulations were developed and the process parameters for preparing the product were studied, such as fermentation time, use of thickeners and different proportions of almonds and water. Physicochemical and microbiological analyzes were also carried out for characterization and evaluation regarding compliance with requirements for symbiotic properties. Finally, a sensory evaluation was conducted with the formulation selected in the testing phase, made with a 1:1 ratio of water and almonds, which went through a fermentation process with a mixed lactic culture (RSF- 736®), being added of 12% fructooligosaccharides (FOS), 1.3% salt, 0.2% xanthan gum and 15% coconut oil. The proximate composition of the analyzed formulation was similar to existing products on the market, with the advantage of having fibers and probiotics in its composition. Considering that only the addition of 12% FOS reached the minimum recommendation for claiming a prebiotic product, according to current Brazilian legislation, and the number of viable cells of lactic acid bacteria reached values cited in literature for foods with probiotic appeal, the The product shows the potential to be considered a symbiotic product, however, analyzes are necessary to scientifically prove a symbiotic product. The sensory test showed global acceptance (I liked) of the formulation added with 15% coconut oil, showing a positive indication (70%) for the intention to purchase the developed product.