Manufacture of Requeijao cremoso processed cheese with galactooligosaccharide

作者：Belsito P C; Ferreira M V S; Cappato L P; Cavalcanti R N; Vidal V A S; Pimentel T C; Esmerino E A; Balthazar C F; Neto R P C; Tavares M I B; Zacarchenco P B; Freitas M Q; Silva M C; Raices R S L; Pastore G M; Pollonio M A R; Cruz A G^*

来源：Carbohydrate Polymers, 2017, 174: 869-875.

DOI：10.1016/j.carbpol.2017.07.021

• Galactooligosaccharide
• Requeijao cremoso
• TD-nuclear magnetic resonance
• Rheology
• Microstructure
• Sensory acceptance

The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijao cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD-nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g) improved the softness and spreadability (decrease of G', G '' and apparent viscosity and an increase of tan 8 and melting index) and impacted positively on the aroma and taste of the requeijao cremoso. Overall, the addition of GOS in requeijao cremoso was proved to be a potential and interesting technological option.

• 出版日期2017-10-15