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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

2016; Elsevier BV; Volume: 99; Issue: 3 Linguagem: Inglês

10.3168/jds.2015-9701

1529-9066

Eliene Penha Rodrigues Pereira, Rodrigo N. Cavalcanti, Erick A. Esmerino, R. Silva, L.R.M. Guerreiro, Rosiane Lopes Cunha, Helena María André Bolini, M. Ângela A. Meireles, J.A.F. Faria, Adriano G. Cruz,

Proteins in Food Systems

This work investigated the effect of the addition of different antioxidants (ascorbic acid, glucose oxidase, cysteine, and jabuticaba extract) on the rheological and sensorial properties of the probiotic petit suisse cheese. Absence of influence of the antioxidants at the physico-chemical characteristics of the petit suisse cheese was observed. Overall, the petit suisse cheeses presented weak gel characteristics and behaved as pseudoplastic material, except for control. All treatments exhibited a thixotropic non-Newtonian behavior; however, higher hysteresis area was obtained for control sample, which indicates that antioxidants incorporated to petit suisse had a protective effect on the typical thixotropic behavior of the Quark gel. The commercial sample presented higher scores for all aspects by consumers, whereas the probiotic petit suisse samples presented opposite behavior. Projective mapping was able to generate a vocabulary where the sample containing jabuticaba skin extract obtained by supercritical extraction was characterized by the panelists as presenting grape flavor and purple color.