ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU

Autores

  • Alessandro Silva Lopes Universidade do Estado de Santa Catarina – UDESC
  • Amanda Magalhães das Neves Universidade do Estado de Santa Catarina – UDESC
  • João Eduardo Gomes de Oliveira Universidade do Estado de Santa Catarina – UDESC
  • Natacha Moriana Canei Universidade do Estado de Santa Catarina – UDESC
  • Rafael Schlaucher Krass Zacarão Universidade do Estado de Santa Catarina – UDESC
  • Rafaela Ansiliero
  • Richeli Stefanello Universidade do Estado de Santa Catarina – UDESC
  • Georgia Ane Raquel Sehn Universidade do Estado de Santa Catarina – UDESC
  • Elisandra Rigo Universidade do Estado de Santa Catarina – UDESC

Palavras-chave:

Sinérese, farinha de broto de bambu, textura

Resumo

O bambu é um recurso florestal amplamente utilizado e que possui alto teor de fibras em seus brotos, o que o leva a ser considerado um alimento nutritivo e saudável. Devido a capacidade de retenção de água por parte das fibras, apresenta potencial para produção de farinha, podendo ser utilizado como espessante em produtos que apresentem pouca firmeza como o Petit Suisse. Este estudo teve por objetivo elaborar um queijo do tipo Petit Suisse utilizando farinha de broto de bambu como fonte alternativa de espessante natural e com isso avaliar o impacto sobre a composição físico-química e o perfil de textura do produto. Os resultados demonstraram que a adição de diferentes quantidades de fibra de bambu ao produto não teve efeito sobre o pH, umidade, gordura e proteína, mas sim para os parâmetros de textura e sinérese. O produto adicionado de 0,75% de fibra de bambu apresentou menor efeito de sinérese ao longo do armazenamento, apresentando-se também com a textura mais firme e gomosa.

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Publicado

2023-01-05

Como Citar

Lopes, A. S., Neves, A. M. das, Oliveira, J. E. G. de, Canei, N. M., Zacarão, R. S. K., Ansiliero, R., Stefanello, R., Sehn, G. A. R., & Rigo, E. (2023). ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU. Colloquium Exactarum. ISSN: 2178-8332, 14(1), 178–184. Recuperado de https://journal.unoeste.br/index.php/ce/article/view/4522