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

Journal of Dairy Science
E P R PereiraA G Cruz

Abstract

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.

References

Aug 1, 1959·Canadian Journal of Biochemistry and Physiology·E G BLIGH, W J DYER
Jan 6, 2015·Journal of Dairy Science·L V GazeM Q Freitas
Sep 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Daniel GranatoNagendra P Shah
Jul 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Adriano G CruzHelena M A Bolini

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Citations

Jun 11, 2016·Food Chemistry·Erhan Sulejmani, Ali A Hayaloglu
Feb 8, 2018·Journal of Food Science·Maria Micheline Teixeira LopesAna Maria Souza de Araújo
Jun 1, 2017·Journal of Food Science and Technology·Denise Felix da SilvaPaula Toshimi Matumoto-Pintro

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