Análogo de queijo cremoso com potencial simbiótico a base de amêndoas de castanha de caju: desenvolvimento tecnológico e aplicação na gastronomia

Abstract

Analogous cheeses are products similar to cheeses, however, they are made by mixing edible fats, proteins, water and other ingredients, in a smooth homogeneous mixture with the action of heat and mechanical processing. Cheese analogs can be added with other functional components that can provide health benefits to the host, such as symbiotics. These are recognized for being an association of probiotics and prebiotics, which are desirable microorganisms, and carbohydrates, respectively. In this context, the objective of the work was to establish a process for obtaining a creamy cheese analog with symbiotic potential based on cashew nut almonds (CNA), to characterize the product, to evaluate its stability over the storage period and to apply it in gastronomy through the development of culinary preparations. The cheese analog was prepared from the mass obtained from hydrated CNA and water (1:1) fermented with RSF-736 Chr® lactic culture for 15 hours in BOD at 36 °C. After that, the other ingredients were added: coconut oil, salt, xanthan gum, FOS prebiotic (Fructooligosaccharide) and probiotic Bifidobacterium animalis BB-12® at a concentration of 1010 CFU/mL. The stability of the analog was evaluated for 45 days stored at 8 °C and characterized by means of physicochemical analyzes (moisture, lipids, proteins, ash, total fibers, pH and acidity) and counting of viable BB-12 bacteria. The acceptance of the product was evaluated by 60 untrained tasters, using the 9-point hedonic scale (1-I disliked it very much to 9-I liked it very much) and 5-point purchase intention (1-I certainly would not buy to 5-I would certainly buy). The estimated FOS content in 30g of product was 2.7g, meeting the ANVISA requirement of 2.5g of fiber per serving (30g), and the BB-12 count was 108to 109 CFU/g, indicating potential for food with symbiotic property. The average composition of the analog presented at the end of the stability 57.4% of moisture, 19.8% of lipids, 5.6% of proteins, 1.6% of ash, and 15.6% of carbohydrates. The average values obtained for acidity and pH were, respectively, 0.69g of lactic acid/100g and 4.6. The overall acceptance, appearance, aroma and flavor reached averages between 7.1 and 8.2, corresponding to “I liked it” and “I liked it very much”, respectively, and the purchase intention of the product obtained 88% of responses for “I would certainly buy” and “I would probably buy”. The product proved to be applicable in gastronomy with the development of versatile culinary preparations, such as spreads and sandwich fillings. The cashew nut symbiotic creamy cheese analog contributes to the expansion of the offer of products based on alternative proteins, presenting itself as an innovative option of functional non-dairy food, capable of meeting the health requirements demanded by consumers.