Abstract
This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.
Highlights
IntroductionAccording to the Technical Regulation for Identification and Quality of Requeijão, “requeijão cremoso processed cheese is the product obtained from the fusion of curd mass, cooked or uncooked, desorbed and washed, obtained by acid and/or enzymatic coagulation of the milk, optionally added of milk cream and/or butter and/or anhydrous milk fat or butter oil
Microbiological analyses of hygienic-sanitary quality of the requeijão cremoso processed cheese presented satisfactory results, with total coliforms, thermotolerant coliforms, Coagulase positive Staphylococcus aureus, Salmonella and molds and yeasts were within the limits established by current legislation (Brasil, 2001) during the 45 days of storage, which shows that the cheese was made in adequate hygienic-sanitary conditions, being safe for human consumption during this period
During this period there was a small reduction in the probiotic viability, approximately 1 log CFU.g-1
Summary
According to the Technical Regulation for Identification and Quality of Requeijão, “requeijão cremoso processed cheese is the product obtained from the fusion of curd mass, cooked or uncooked, desorbed and washed, obtained by acid and/or enzymatic coagulation of the milk, optionally added of milk cream and/or butter and/or anhydrous milk fat or butter oil. The Requeijão Cremoso processed cheese has become one of the focus in researches on the production of functional and differentiated products (Vieira et al, 2014). Consumption of green banana products is growing because it’s nutritional and physiological benefits to human health (Riquette et al, 2019). Green banana is rich in starch resistant which is recognized for having positive effects on colon health (Moongngarm et al, 2014)
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