Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

• Published in: Carbohydrate polymers 2017-10, Vol.174, p.869-875
• Main Authors: Belsito, P.C., Ferreira, M.V.S., Cappato, L.P., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., Cruz, A.G.
• Format: Article
• Language: English
• Subjects: Galactooligosaccharide; Microstructure; Requeijao cremoso; Rheology; Sensory acceptance; TD-nuclear magnetic resonance
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2017.07.021

•Requeijão cremoso processed cheese manufactured with galactooligossacharide.•Absence of effect at pH values and gross composition.•Increased the consistency index, pseudoplastic and solid-like behavior.•GOS addition proportionate opposites effects on T2,1and T2,2 values.•Increased GOS addition enhanced the aroma and flavor. 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.