| Literature DB >> 28821142 |
P C Belsito1, M V S Ferreira1, L P Cappato1, R N Cavalcanti2, V A S Vidal2, T C Pimentel3, E A Esmerino4, C F Balthazar4, R P C Neto5, M I B Tavares5, P B Zacarchenco6, M Q Freitas4, M C Silva7, R S L Raices7, G M Pastore2, M A R Pollonio2, A G Cruz8.
Abstract
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) 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 4g/100g) improved the softness and spreadability (decrease of G', G″ 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.Entities:
Keywords: Galactooligosaccharide; Microstructure; Requeijao cremoso; Rheology; Sensory acceptance; TD-nuclear magnetic resonance
Year: 2017 PMID： 28821142 DOI： 10.1016/j.carbpol.2017.07.021
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381