Estudo dos aspectos tecnológicos e sensoriais do queijo de coalho com quitosana

Abstract

The need to develop new products that offer health benefits comes up with the growing trend towards healthy eating. Foods with dietary fiber and reduced fat stand in the preference of consumers who opt for more balanced diets. The objective of this research was to study the technological and sensory cheese curd produced with different concentrations of chitosan and processing. The biggest challenge was getting formulation of cheese curd that would comprise the functional properties of chitosan without altering the physico-chemical and sensory cheese. 20 formulations were developed cheese curd from five different chitosan concentrations (0, 2, 3, 4 and 6%) to be added to the mass of cheese, two kinds of lactic yeast used in the production (Yeast X: Lactobacilus casei Rhamnosus and yeast Y: Lactobacilus casei Rhamnosus + Lactococus lactis Lactis + Lactococcus lactis Cremoris) and two processing conditions (Process 1: inclusion of the processing and maturation and Process 2: inclusion of maturation step). The results allowed the selection of yeast lactic X, processing 1 and maximum of 3% chitosan to be added to the cheese mass. Then, samples were processed cheese with rennet addition of chitosan in concentrations of 0 (Q0QX2), 1,5 (Q1/2QX2) and 3% (Q3QX2), yeast produced with Lactobacilus casei Rhamnosus and aged for 14 days under refrigeration. The physico-chemical, microbiological and sensory properties of the samples Q0QX2, Q1/2QX2 And Q3QX2 were evaluated. The samples were classified as Q1/2QX2 light, and contain dietary fiber composition, whereas the framed sample was Q3QX2 as a fiber source, but no decrease in the fat content to be light. The samples under study were presented according to RDC No. 12 of ANVISA in microbiological tests. In the sensory tests, it was observed that the intention of purchase by the consumer preference and the cheese curd with chitosan decreased with increasing concentration of chitosan added to the cheese mass. The sample Q0QX2 (Control) and Q3QX2 obtained acceptance and rejection, respectively, 100% of the evaluated attributes, whereas the sample acceptance Q1/2QX2 presented in 83.33% of the attributes. Therefore, the sample presented Q1/2QX2 marketing potential due to attribute light, because it contains fibers in its present composition and sensory acceptance.