O efeito da adição da inulina na produção do queijo coalho: avaliação da caracterização

Abstract

The present work proposed to analyze a coalho cheese with inulin. For that, inulin was added, in the stirring stage, during the process of making the coalho cheese to obtain two samples: SCC (standard coalho cheese) and ICC (coalho cheese with inulin). In the two studied samples, the following analyzes were carried out: pH, acidity, water activity and colorimetric. As well as it was possible to know the effect of the addition of inulin when stored under refrigeration for 14 days from the analysis of instrumental texture profile, melting capacity, acceptability test and purchase intention. The studied coalho cheese samples showed differences in physical-chemical and instrumental parameters evaluated. Inulin contributed to obtaining cheeses with less melting capacity and with a firm, soft texture and little adhesiveness. Both cheeses showed high luminosity (L*) and predominance of yellow color (b*) in detriment of green (a*). The various sensory attributes evaluated by tasters, as well as purchase intention, indicated good results for this new product. The proposed work contributes to the development of a profitable market for new dairy products enriched with physiologically active components, prebiotics, which is currently one of the research priorities of the food industry.