Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Otília Monica Alves Borges,Juliane Döering Gasparin Carvalho,Hilton César Rodrigues Magalhães,Ídila Maria Da Silva Araújo,Tigressa Helena Soares Rodrigues,Socorro Vanesca Frota Gaban,Kirley Marques Canuto,José Osvaldo Beserra Carioca

doi:10.1590/fst.37221

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.

Highlights

The current interests of the food industry are focused on the development of low-fat products, as excessive consumption of saturated fatty acids has been associated with increased health problems such as coronary heart disease, hypertension, obesity, and diabetes
Considering that pequi oil is rich in unsaturated fatty acids as well as bioactive compounds, the present study aimed to develop new healthy cheese containing pequi oil
Ours results showed that the pequi pulp oil exhibited a density similar to Soxhlet-extracted pequi pulp oil and higher than pequi pulp and alomond oil extracted by hydraulic pressing (Sena et al, 2010; Pereira et al, 2020; Lima et al, 2020)

Summary

Introduction

The current interests of the food industry are focused on the development of low-fat products, as excessive consumption of saturated fatty acids has been associated with increased health problems such as coronary heart disease, hypertension, obesity, and diabetes. As reported by the Food and Agriculture Organization (2019), there was an increase in milk production by 1.6% in the year 2018. It estimated an annual growth of 1.7% in milk production till 2028. According to Research and Markets, the global cheese market is expected to be around USD 112.8 billion by the year 2025 (Wood, 2020). The growing demand for dairy products is due to an increase in income and change in the dietary preferences of the people (Food and Agriculture Organization, 2019). Milk and milk products are sources of proteins, essential minerals (calcium, potassium, magnesium, sodium, phosphorus, and iodine), fat-soluble vitamins (A, D, E, and K) and vitamin B (B1, B3, B6, and B12) (Górska-Warsewicz et al, 2019)

Methods

Results

Conclusion