Alessandro Igor Da Silva Lopes, Amanda Magalhães das Neves, João Fernando Gomes de Oliveira, Natacha Moriana Canei, Rafael Schlaucher Krass Zacarão, Rafaela Ansiliero, Richeli Stefanello, Georgia Ane Raquel Sehn, E. Rigo
{"title":"ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU","authors":"Alessandro Igor Da Silva Lopes, Amanda Magalhães das Neves, João Fernando Gomes de Oliveira, Natacha Moriana Canei, Rafael Schlaucher Krass Zacarão, Rafaela Ansiliero, Richeli Stefanello, Georgia Ane Raquel Sehn, E. Rigo","doi":"10.5747/ce.2022.v14.e396","DOIUrl":null,"url":null,"abstract":"Bamboo is a widely used forest resource and has a high fiber content in its shoots, which makes it considered as a nutritious and healthy food. Due to the water retention capacity of the fibers, it has the potential for flour production, and can be used as a thickener in products that have little firmness such as Petit Suisse. This study aimed to prepare a Petit Suisse type cheese using bamboo shoot flour as an alternative source of natural thickener and, therefore, to evaluate the impact on the physicochemical composition and texture profile of the product. The results showed that the addition of different amounts of bamboo fiber to the product had no effect on pH, moisture, fat and protein, but on texture parameters and on the effect of syneresis, product with the highest percentage of bamboo fiber (0.75%) was firmer and gummy, less elastic and with less syneresis effect during storage.","PeriodicalId":30414,"journal":{"name":"Colloquium Exactarum","volume":"22 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Colloquium Exactarum","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5747/ce.2022.v14.e396","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Bamboo is a widely used forest resource and has a high fiber content in its shoots, which makes it considered as a nutritious and healthy food. Due to the water retention capacity of the fibers, it has the potential for flour production, and can be used as a thickener in products that have little firmness such as Petit Suisse. This study aimed to prepare a Petit Suisse type cheese using bamboo shoot flour as an alternative source of natural thickener and, therefore, to evaluate the impact on the physicochemical composition and texture profile of the product. The results showed that the addition of different amounts of bamboo fiber to the product had no effect on pH, moisture, fat and protein, but on texture parameters and on the effect of syneresis, product with the highest percentage of bamboo fiber (0.75%) was firmer and gummy, less elastic and with less syneresis effect during storage.
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