Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

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.

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Bibliographic Details
Main Authors: BORGES,Otília Monica Alves, ARAÚJO,Ídila Maria da Silva, CANUTO,Kirley Marques, CARVALHO,Juliane Döering Gasparin, MAGALHÃES,Hilton César Rodrigues, RODRIGUES,Tigressa Helena Soares, CARIOCA,José Osvaldo Beserra, GABAN,Socorro Vanesca Frota
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100880
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Summary: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.

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