Desenvolvimento de queijo tipo frescal de leite de búfala enriquecido com manjericão (Ocimum Basilicum L.)

Detalhes bibliográficos
Ano de defesa: 2017
Autor(a) principal: Ribas, Jessyca Caroline Rocha
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Estadual de Maringá
Brasil
Programa de Pós-Graduação em Zootecnia
UEM
Maringá, PR
Centro de Ciências Agrárias
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
pH
Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1719
Resumo: In order to evaluate the functional and technological characteristics of Frescal cheese made with buffalo milk and enriched with basil (Ocimum basilicum L.), an experiment was conducted in which 0; 2.5; 5.0 and 7.5 g / kg of fresh basil was added to the cheese and evaluated during 21 days of storage. There were no changes in the moisture, fat, protein and mineral content of the processed cheese. However, the inclusion of basil increased total polyphenol content and antioxidant activity, with higher effects in cheese made with 5.0 and 7.5 g / kg of basil. The pH of the cheese decreased with the addition of higher basil concentrations under the influence of the phenolic compounds that stimulated the growth of lactobacilli. There was low growth of total coliforms and Staphylococcus aureus and absence of Salmonella sp in cheeses with 21 days of storage. The color of the cheese formulated with basil showed lower luminosity, closer proximity to green and yellow. The inclusion of basil altered the hardness and chewiness of the cheese and the microstructure was less homogeneous, with larger spacing and with rougher surfaces in relation to the control cheese. Sensory analysis had scores between 6 (slightly) and 7 (moderate taste) with preference for cheese with the addition of 2.5 and 5.0 g / kg of basil. Basil has potential for use in the preparation of functional cheese, because it has good consumer acceptability and can affect the technological and functional characteristics of Frescal cheese, with greater effects at higher concentrations.