Journal
FOOD RESEARCH INTERNATIONAL
Volume 107, Issue -, Pages 137-147Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.02.018
Keywords
Requeijao cremoso processed cheese; Xylooligosaccharide; Sodium reduction; Processing; Sensory profiling
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Funding
- Sao Paulo Research Foundation (FAPESP)
- National Brazilian Research Foundation (CNPq)
- CNPQ [306275/2014-7]
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The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijao cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G') and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijao cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation.
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