Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5156875 | Carbohydrate Polymers | 2017 | 27 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
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,