ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU
Keywords:
Sinérese, farinha de broto de bambu, texturaAbstract
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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