14A-33 |
Evaluation of the physical-chemical characteristics and texture profile of long-life Requeijão cremoso compared to a traditional and a commercial product |
A. G. F. VAN DENDER1, D. A. Gallina2, R. Sabino, K. Yotsuyanagi, and V. D. Anjos5. (1) Centro de Pesquisa e Desenvolvimento de Laticínios - Tecnolat, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - Sao Paulo, 13073-001, Brazil, (2) FEA-UNICAMP, Av. Brasil 2880, Campinas - SP, 13073-001, Brazil, (3) Laboratório de Análises Físicas, Estatísticas e Sensorias, Campinas - SP, 13073001 Long-life requeijão cremoso (UHT) was manufactured using a new and especially developed alternative technological procedure which consists in sterilizing the product immediately upon conclusion of the melting process by passage through a tubular heat exchanger and subsequent packaging in aseptic Tetra Brick packages (200 g). In this study, UHT requeijão (UHTreq) made by the new method was compared with two other products: (1) traditional requeijão cremoso (Treq - standard product), and (2) a commercial product (Creq). These three products were compared as to physical-chemical composition (pH, FC=fat content, DM=dry matter, FDB=fat on dry basis, ash, salt, lactose, TP=total protein), and also in terms of total caloric value (kcal/100g of product) and texture profile (TPA). All physical-chemical analyses were carried out in accordance with official methods. The TPA was determined with a Texture Profile Analyser-Stable Micro Systems (TA-XT2). There were no significant differences (P>0,05) between the samples of UHTreq, Treq and Creq in terms of pH, FC, DM, FDB, TP and caloric value. The Creq exhibited lower levels of ash and higher concentrations of lactose, thereby differing considerably from the other two types tested. As for salt levels, a significant difference (5% level) was found between the three products analyzed. TPA of the requeijão samples shows that UHTreq did not significantly differ from the Treq and Creq in terms of firmness, cohesion, adhesion and stickiness. As for elasticity, although the UHTreq and Treq did not significantly differ from the Creq, these two products actually did present a considerable difference between each other in that the UHT product exhibits a higher degree of elasticity. The results obtained show that a new and innovative manufacturing technique such as UHT requeijão cremoso may be used to produce a product the consumption of which is constantly increasing and with characteristics that guarantee excellent consumer acceptance, in addition to offering enhanced benefits in terms of storage, shipping and shelf-life.
Session 14A, Dairy Foods: General developments in dairy technology I
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