Estudo do comportamento de diferentes tipos de amido em presença de caseína e aplicação de amido em queijo fresco light como repositor de gordura
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Data
2018-02-01
Autores
Diamantino, Vivian Ribeiro
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A redução do teor de gordura afeta principalmente a textura dos queijos, assim como o sabor e o rendimento de produção. O uso de repositores de gordura é umas das estratégias que vem sendo utilizadas para melhorar a qualidade de queijos com reduzido teor de gordura. O amido pode atuar como repositor de gordura melhorando a textura dos queijos em função de sua alta capacidade de retenção de água. No entanto, embora existam trabalhos que estudaram o amido como repositor de gordura em diferentes queijos, são escassos os trabalhos que estudaram o amido como repositor de gordura em queijos frescos. Neste trabalho, o objetivo foi estudar o comportamento de diferentes tipos de amidos de milho: nativos (comum - RMS, ceroso - WMS e com alto teor de amilose - HAMS) e modificados (acetilado/adipato - AAMS e hidroxipropilado/fosfatado - HPMS) em presença de caseína, selecionar os tipos mais promissores como repositores de gordura em queijos e avaliar os efeitos nas características físico-químicas, de textura de microestrutura e sensoriais de queijo fresco light. Para isso, foram produzidas dispersões de caseína e amido em diferentes proporções simulando as concentrações normalmente utilizadas para os repositores de gordura em queijos (0,5, 1,0 e 1,5%) e considerando a proporção de caseína no leite (2,5%). Nas dispersões de caseína/amido, foram realizadas as análises de propriedades de pasta e térmicas, poder de inchamento e solubilidade, assim como análises de quantificação de amido no soro e de microscopia em coágulos de queijo adicionados de amido. A partir dos resultados, selecionou-se dois amidos para aplicação em queijo. Foram produzidas as seguintes formulações: queijo fresco com teor reduzido de gordura, sem adição de amido (C), queijo fresco com teor reduzido de gordura e adição de 1% de AAMS (A) e queijo fresco com teor reduzido de gordura e adição de 1% de HPMS (H). Nos queijos, foram avaliados: composição centesimal, rendimento, acidez e sinérese, perfil de textura, microestrutura (por Microscopia Confocal de Varredura a Laser) e teste de aceitação (aparência, aroma, textura, sabor e aceitação global). Nas misturas de caseína e amido, no geral, com o aumento da concentração de amido na mistura, os amidos modificados apresentaram menores temperaturas de pico e baixos valores de variação de entalpia, necessitando de baixa temperatura para a gelatinização. Apresentaram ainda, menor tendência à retrogradação, alto poder de inchamento e boa resistência às condições de processo. Ambos exibiram alta retenção na matriz de caseína, com baixíssima perda de amido no soro, além de permanecerem incorporados à matriz de caseína, comportando-se como um material de enchimento. Portanto, os amidos modificados foram considerados potenciais repositores de gordura e selecionados para a produção de queijo fresco com teor reduzido de gordura. Nos queijos, os amidos afetaram principalmente a dureza e a mastigabilidade. A dureza (N) foi consideravelmente menor para H (2,58 ± 1,50) do que para A (15,67 ± 4,28), quando comparada à C (29,32 ± 4,97). A mesma tendência foi observada para a mastigabilidade (N): 0,91 ± 0,60 (H), 7,79 ± 2,50 (A) e 16,03 ± 3,74 (C). Além disso, os queijos do tratamento H também apresentaram o maior teor de umidade (71,54 ± 1,98%) quando comparado com A (63,43 ± 2,97%) e C (59,67 ± 0,79%), o que destaca a maior capacidade de retenção de água do HPMS, devido à sua base cerosa. No entanto, os consumidores gostaram moderadamente da textura (7,22 ± 1,38) do queijo A, enquanto que desgostaram levemente da textura do queijo H (4,69 ± 2,08) e de suas demais características sensoriais, em função de seu acentuado sabor ácido e de sua textura extremamente macia, mais semelhante à de um creme de queijo. Assim, o amido AAMS pode ser considerado um potencial repositor de gordura para queijos frescos, uma vez que diminuiu significativamente a dureza do queijo e teve uma boa aceitação de suas características sensoriais, podendo, desta forma, contribuir para a melhora da qualidade geral de queijos frescos com teor reduzido de gordura. Além disso, em função das características do amido HPMS observadas, estudos adicionais com a aplicação desse amido em queijos espalháveis (como cream cheese, creme de ricota ou creme de queijo fresco), assim como a caracterização físico-química, de textura, microbiológica e sensorial desses novos produtos, pode auxiliar na produção de queijos espalháveis light, de boa qualidade. Assim, o conhecimento obtido pode contribuir para o desenvolvimento de novas formulações para diferentes tipos de queijos frescos com teor reduzido de gordura, a serem lançados no mercado.
Reduction of fat content mainly affects the texture of cheese, as well as its flavor and yield. The use of fat replacers is one of the strategies that have been used to improve the quality of low fat cheeses. Starch may act as a fat replacer by improving the texture of cheeses due to its high water holding capacity. However, although there are studies on starch as a fat replacer in different cheeses, there are few studies that have been studied starch as a fat replacer in fresh cheeses, such as the traditional Brazilian fresh cheese. Therefore, the aim of this research was to study the behavior of different types of maize starches: native (common - RMS, waxy - WMS, and high amylose - HAMS) and modified (acetylated/adipate - AAMS and hydroxypropylated/phosphate - HPMS) in the presence of casein and to evaluate the effects of starch as fat replacer on the physico-chemical, texture, microstructure and sensorial characteristics of a reduced-fat Minas fresh cheese. Dispersions of casein and starch in different ratios were produced simulating the concentrations normally used for fat replacers in cheese (0.5, 1.0 and 1.5%), and the proportion of casein in milk (2.5%). Casein/starch dispersions were then analyzed for pasting properties, thermal properties, swelling power and solubility. There were also analyzed starch retention in casein matrix and microscopy of cheese curds added of starch. Reduced-fat cheeses were also produced with the starches selected in the previous tests. Three different formulations of fresh cheese were produced: a reduced fat control cheese without starch (C), a reduced fat cheese with 1% AAMS (A), and a reduced fat cheese with 1% HPMS (H). There were evaluated in the cheeses: gross composition, yield, acidity and syneresis on the storage time, instrumental texture profile, microstructure (Confocal Laser Scanning Microscopy) and sensory acceptability (appearance, aroma, texture and taste, as well as the overall acceptability). In the mixtures of casein and starch, generally, as starch concentration increased, the modified starches presented lower peak temperatures and low values of enthalpy variation, requiring low gelatinization temperatures. They also showed a lower tendency to setback, high swelling power and good resistance to processing conditions. Then, both starches showed high retention in the casein matrix, with very low starch loss in whey, besides being incorporated into the casein matrix, behaving like a filler, as observed by the microstructure of gels. Consequently, the modified starches were selected for the production and analysis of the characteristics of reduced fat fresh cheeses. In cheeses, starch addition mainly affected hardness and chewiness. Hardness (N) significantly decreased, being more intense for H (2.58 ± 1.50) than for A (15.67 ± 4.28), when compared to C (29.32 ± 4.97). The same tendency was observed for chewiness (N): 0.91 ± 0.60 (H), 7.79 ± 2.50 (A), and 16.03 ± 3.74 (C). In addition, H cheeses also presented the highest moisture content (71.54 ± 1.98 %) when compared to A (63.43 ± 2.97 %), and C (59.67 ± 0.79 %), which highlights the highest water binding capacity of HPMS, possibly due to its waxy base. However, consumers moderately liked the texture (7.22 ± 1.38) of A cheese and generally slightly disliked H texture (4.69 ± 2.08) and its overall sensory characteristics, due to its high acidic flavor and its extremely soft texture that was more similar to a spreadable cheese than to a fresh cheese. Therefore, AAMS could be considered a potential fat replacer for fresh cheeses, as it significantly decreased cheese’s hardness and had a good acceptability of its sensory characteristics, which may contribute to the improvement of the overall quality of reduced fat fresh cheeses. Furthermore, due to its intrinsic characteristics observed in this paper, additional studies of HPMS addition in spreadable cheeses (e.g. cream cheese, cottage cheese plain, or fresh cheese plain) and the study of their fisicochemical, textural, microbiological and sensorial characteristics may contribute to the development of high-quality reduced-fat spreadable cheeses. Thus, the knowlodge obtained in the present work may contribute to the development of new formulations for different types of reduced-fat fresh cheeses, to be produced by the industry.
Reduction of fat content mainly affects the texture of cheese, as well as its flavor and yield. The use of fat replacers is one of the strategies that have been used to improve the quality of low fat cheeses. Starch may act as a fat replacer by improving the texture of cheeses due to its high water holding capacity. However, although there are studies on starch as a fat replacer in different cheeses, there are few studies that have been studied starch as a fat replacer in fresh cheeses, such as the traditional Brazilian fresh cheese. Therefore, the aim of this research was to study the behavior of different types of maize starches: native (common - RMS, waxy - WMS, and high amylose - HAMS) and modified (acetylated/adipate - AAMS and hydroxypropylated/phosphate - HPMS) in the presence of casein and to evaluate the effects of starch as fat replacer on the physico-chemical, texture, microstructure and sensorial characteristics of a reduced-fat Minas fresh cheese. Dispersions of casein and starch in different ratios were produced simulating the concentrations normally used for fat replacers in cheese (0.5, 1.0 and 1.5%), and the proportion of casein in milk (2.5%). Casein/starch dispersions were then analyzed for pasting properties, thermal properties, swelling power and solubility. There were also analyzed starch retention in casein matrix and microscopy of cheese curds added of starch. Reduced-fat cheeses were also produced with the starches selected in the previous tests. Three different formulations of fresh cheese were produced: a reduced fat control cheese without starch (C), a reduced fat cheese with 1% AAMS (A), and a reduced fat cheese with 1% HPMS (H). There were evaluated in the cheeses: gross composition, yield, acidity and syneresis on the storage time, instrumental texture profile, microstructure (Confocal Laser Scanning Microscopy) and sensory acceptability (appearance, aroma, texture and taste, as well as the overall acceptability). In the mixtures of casein and starch, generally, as starch concentration increased, the modified starches presented lower peak temperatures and low values of enthalpy variation, requiring low gelatinization temperatures. They also showed a lower tendency to setback, high swelling power and good resistance to processing conditions. Then, both starches showed high retention in the casein matrix, with very low starch loss in whey, besides being incorporated into the casein matrix, behaving like a filler, as observed by the microstructure of gels. Consequently, the modified starches were selected for the production and analysis of the characteristics of reduced fat fresh cheeses. In cheeses, starch addition mainly affected hardness and chewiness. Hardness (N) significantly decreased, being more intense for H (2.58 ± 1.50) than for A (15.67 ± 4.28), when compared to C (29.32 ± 4.97). The same tendency was observed for chewiness (N): 0.91 ± 0.60 (H), 7.79 ± 2.50 (A), and 16.03 ± 3.74 (C). In addition, H cheeses also presented the highest moisture content (71.54 ± 1.98 %) when compared to A (63.43 ± 2.97 %), and C (59.67 ± 0.79 %), which highlights the highest water binding capacity of HPMS, possibly due to its waxy base. However, consumers moderately liked the texture (7.22 ± 1.38) of A cheese and generally slightly disliked H texture (4.69 ± 2.08) and its overall sensory characteristics, due to its high acidic flavor and its extremely soft texture that was more similar to a spreadable cheese than to a fresh cheese. Therefore, AAMS could be considered a potential fat replacer for fresh cheeses, as it significantly decreased cheese’s hardness and had a good acceptability of its sensory characteristics, which may contribute to the improvement of the overall quality of reduced fat fresh cheeses. Furthermore, due to its intrinsic characteristics observed in this paper, additional studies of HPMS addition in spreadable cheeses (e.g. cream cheese, cottage cheese plain, or fresh cheese plain) and the study of their fisicochemical, textural, microbiological and sensorial characteristics may contribute to the development of high-quality reduced-fat spreadable cheeses. Thus, the knowlodge obtained in the present work may contribute to the development of new formulations for different types of reduced-fat fresh cheeses, to be produced by the industry.
Descrição
Palavras-chave
Queijo frescal, Queijo com teor reduzido de gordura, Amido modificado, Propriedades de pasta, Textura, Microestrutura, Fresh cheese, Reduced-fat cheese, Modified starch, Pasting properties, Texture, Microstructure