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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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
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FOOD SCIENCE & TECHNOLOGY
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cited_by cdi_FETCH-LOGICAL-c303t-84894cdfc991a21d38227a3c2a979d9d381f41547c16af017213038d58af18993
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container_title Ciência e tecnologia de alimentos
container_volume 42
creator 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
description 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.
doi_str_mv 10.1590/fst.37221
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title Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
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