کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5156875 | 1500584 | 2017 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide](/preview/png/5156875.png)
چکیده انگلیسی
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijão 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 Gâ², Gâ³ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 174, 15 October 2017, Pages 869-875
Journal: Carbohydrate Polymers - Volume 174, 15 October 2017, Pages 869-875
نویسندگان
P.C. Belsito, M.V.S. Ferreira, L.P. Cappato, R.N. Cavalcanti, V.A.S. Vidal, T.C. Pimentel, E.A. Esmerino, C.F. Balthazar, R.P.C. Neto, M.I.B. Tavares, P.B. Zacarchenco, M.Q. Freitas, M.C. Silva, R.S.L. Raices, G.M. Pastore, M.A.R. Pollonio, A.G. Cruz,