Manufacturing process of low fat requeijão and no fat-added requeijão with the addition of dietary fiber / Desenvolvimento de processo de fabricação de requeijão light e de requeijão sem adição de gordura com fibra alimentar

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

Consumer demand for low fat food products has greatly increased since their consumption plays a key role related to health and balanced-diet issues. When used as an ingredient, the addition of fiber allows reducing the carbohydrate and/or fat levels of many products. Therefore, the addition of soluble fiber could constitute an interesting and innovative alternative in the manufacture of requeijão cremoso as part of the process changes necessary to produce a final product that meets the new market requirements. The objective of this research project was to develop manufacturing process technology to produce low fat and no fat-added requeijão cremoso with dietary fiber. In the first stage of this study, three low fat cheese types were developed, two types with different concentrations of fiber (3.3 and 6.7% Beneo®HPX; inulin), while the third formula used a combination of different fibers (6.7% Beneo®Synergy1; inulin and oligofructose). During the second stage of this study, three no fat-added cheese types were developed. The same fiber concentrations used in the first stage were added to the no fat-added requeijão cremoso. In the third stage, the manufacturing process technology was further developed to produce two other types of low fat requeijão containing dietary fiber (3.3% Litesse®; polydextrose, and 3.3% NutraFlora®; fructooligosaccharide). The results showed that the fiber type and usage level affected product texture, since the fiber partially breaks down the protein matrix, and results in reduced hardness. Changing the total dry matter value of each product appeared as a feasible solution to obtain final products with desirable texture characteristics. The addition of fiber also affected the products? shelf-life, which varied from 45 to 90 days. The processed cheeses developed for the purpose of this study maintained their physicochemical, microbiological, texture profile, and color characteristics stable throughout the storage period studied

ASSUNTO(S)

alimentos funcionais fibra alimentar requeijão functional foods dietary fiber requeijão

ACESSO AO ARTIGO

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