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Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
- Source :
- Food Science and Technology v.42 2022, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 42, Article number: e37221, Published: 05 JAN 2022, Food Science and Technology (2022), Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice), Empresa Brasileira de Pesquisa Agropecuária (Embrapa), instacron:EMBRAPA
- Publication Year :
- 2022
- Publisher :
- FapUNIFESP (SciELO), 2022.
-
Abstract
- The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.
Details
- ISSN :
- 1678457X and 01012061
- Volume :
- 42
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology
- Accession number :
- edsair.doi.dedup.....7b398feb0227e24a25db251473cb0f0f
- Full Text :
- https://doi.org/10.1590/fst.37221