Desenvolvimento e avaliação do queijo petit suisse com adição de farelo de aveia e edulcorantes

Abstract

Petit suisse is a cheese, with a smooth and sweet taste. Currently, the petit suisse market is very focused on children. However, petit suisse is a great dairy product that should be consumed by all ages, which makes it necessary to increase research in this area. Oat bran is a cereal rich in protein, minerals, in addition to antioxidants. It is very consumed by high fiber content. When consumed regularly, it is able to diminish from many diseases. In addition, oat bran have many industrial applications because of their high water holding capacity and gel formation. The aim of the study was to 1) include oat bran in petit suisse to increase the amount of nutrients and dietary fiber of this food in order to meet the needs of a young and adult population 2) take advantage of oat bran gelling capacity to decrease the syneresis of petit suisse with whey retentate and consequently increase the shelf life of the product. The petit suisse samples were manufactured with 2 different concentrations of thickeners (1% and 2%) and 3 different amounts of oat bran (3%, 6% and 9%), totaling 6 treatments and two controls which contained only 1% or 2% thickener and did not have oat bran. Chemical analysis, syneresis, water holding capacity, instrumental texture profile, rheology, fermentation time and water activity were performed. The results indicated that the addition of petit suisse oat bran provided a nutritional increase due to the addition of fiber. The addition of oat bran promoted a decrease in syneresis, increased water holding capacity, increased values of instrumental texture profile and rheology, decreased water activity and there was no difference between treatments at the fermentation time. In the second experiment, the objective was to evaluate different sweeteners in petit suisse (sucralose, stevia, xylitol and erythritol) and different concentrations of oat bran (3%, 6%, 9% and 12%) to know the formulation that would result in consumer acceptance. According to the panelists, the best formulation of petit suisse was with 6% oat bran, 16% sucrose, and the sucrose substitutes that obtained better global acceptance were erythritol and xylitol. The results showed that the use of oat bran in petit suisse is an alternative that brings nutritional benefits to the consumer and technological to the company. Substitution of sucrose by sweeteners in petit suisse with addition of oat bran was well accepted by consumers.