首页|Freeze-dried Petit Suisse cheese produced with ora-pro-nobis (Pereskia aculeata Miller) biopolymer and carrageenan mix
Freeze-dried Petit Suisse cheese produced with ora-pro-nobis (Pereskia aculeata Miller) biopolymer and carrageenan mix
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NSTL
Elsevier
Mucilage extracts from the leaves (ML) and fruits (MFR) of ora-pro-nobis were used as stabilizing agent with a mixture of carrageenans (MIX) at different concentrations for Petit Suisse cheese production. The texture, syneresis, and viscosity profiles were analyzed in fresh samples and in samples rehydrated after freeze-drying. The textural properties analyzed in the fresh samples increased as the mucilage concentrations of (ML), (MFR) and (MIX) increased. After rehydration, the values of the textural analysis decreased compared to the values of the fresh samples. Fresh and rehydrated samples exhibited pseudoplastic behavior. Greater concentration of ML, MFR and MIX increased the apparent viscosity (eta) and consistency index (K). Fresh samples showed eta at 1.76 s(-1) and K slightly higher than rehydrated formulations. Syneresis occurred among some fresh and rehydrated samples. Drying yields for freeze-dried emulsions ranged from 20.79 to 34.38 g/100 g. This study demonstrates that both ML and MFR showed promising interaction with the MIX in creating freeze-dried Petit Suisse cheese.
BiopolymerStabilizingCheesePowderFreeze-drying
Oliveira Neves, Isabelle Cristina、Freitas de Oliveira Meira, Ana Cristina、Silveira Alexandre, Ana Claudia、Oliveira, Natalia Leite、Silva, Sergio Henrique、de Resende, Jaime Vilela
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Univ Fed Lavras, Dept Food Sci, Lab Food Refrigerat, POB 3037, BR-37200900 Lavras, MG, Brazil
NSTL
Elsevier
