Abstract
The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of <i>petit suisse</i> cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (<i>Campomanesia xanthocarpa</i> O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The <i>petit suisse</i> cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (<i>petit suisse</i> with blackberry pulp) and 28 days (<i>petit suisse</i> with guabiroba pulp), when stored at 10°C.
Highlights
Cheese is a product widely consumed in Brazil, produced through the coagulation of milk with lactic acid bacteria that ferment lactose and produce lactic acid, decreasing the pH
Petit suisse cheese, is a fresh, unripened cheese, which can be added with fruit pulps, with creamy appearance, high moisture and must be preserved and commercialized at temperatures under 10°C [1,2,3]
According to studies of petit suisse cheeses with grapepeel flour and grape seed extract [24], the authors did not observe any difference (p=0.745) in the sensory acceptance index between the control (71%) and formulations with grape seed extract (73%). These results suggested that the grape seed extract, rich in phenolic compounds, did not interfere in the acceptability and sensory properties of petit suisse cheese
Summary
Cheese is a product widely consumed in Brazil, produced through the coagulation of milk with lactic acid bacteria that ferment lactose and produce lactic acid, decreasing the pH. Brazil is the third largest producer of fruit in the world producing orange, banana, watermelon, pineapple, grape and others, totalizing 39.9 million tons in 2017. Darker colored fruits commonly have high levels of flavonoids, elevated antioxidant activity and are being called super fruits by food industry. These fruits can be used as a functional ingredient in the preparation of food products, in order to attend global trend for healthy and natural food products consumption [6,7,8,9,10,11]. Tupy) are formed by a grouping of smaller fruits, with consistent and firm texture, uniform dark color, balanced flavor between acidity and sugar with intense flavor
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