Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Sérgio Henrique-
Autor(es): dc.creatorNeves, Isabelle Cristina Oliveira-
Autor(es): dc.creatorMeira, Ana Cristina Freitas de Oliveira-
Autor(es): dc.creatorAlexandre, Ana Cláudia Silveira-
Autor(es): dc.creatorOliveira, Natália Leite-
Autor(es): dc.creatorResende, Jaime Vilela de-
Data de aceite: dc.date.accessioned2026-02-09T11:24:40Z-
Data de disponibilização: dc.date.available2026-02-09T11:24:40Z-
Data de envio: dc.date.issued2022-02-10-
Data de envio: dc.date.issued2022-02-10-
Data de envio: dc.date.issued2021-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49278-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0023643821009178?via%3Dihub-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140241-
Descrição: dc.descriptionMucilage 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 (η) and consistency index (K). Fresh samples showed η 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceLWT-
Palavras-chave: dc.subjectBiopolymer-
Palavras-chave: dc.subjectStabilizing-
Palavras-chave: dc.subjectCheese-
Palavras-chave: dc.subjectPowder-
Palavras-chave: dc.subjectFreeze-drying-
Título: dc.titleFreeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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