Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Abstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were a...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022, Vol.42
Main Authors: BORGES, Otília Monica Alves, ARAÚJO, Ídila Maria da Silva, CANUTO, Kirley Marques, CARVALHO, Juliane Döering Gasparin, MAGALHÃES, Hilton César Rodrigues, RODRIGUES, Tigressa Helena Soares, CARIOCA, José Osvaldo Beserra, GABAN, Socorro Vanesca Frota
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.37221