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dc.contributor.authorFerrão, Luana Limoeiro
dc.date.accessioned2023-12-21T18:37:03Z-
dc.date.available2023-12-21T18:37:03Z-
dc.date.issued2017-05-22
dc.identifier.citationFerrão, Luana Limoeiro. Elaboração de requeijão cremoso adicionado de xilooligossacarídeo, reduzido de gordura e de sódio. 2017. [110 f.]. Tese( Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Seropédica - RJ] .por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9271-
dc.description.abstractA vida moderna tem trazido impactos negativos à saúde da população, pois vem aumentando o consumo de alimentos industrializados, onde muitas vezes possuem em sua composição uam quantidade muito grande de açúcar, sal e gordura. O excesso desses nutrientes está relacionado à doenças crônico não transmissíveis, como obesidade, diabetes e hipertensão. Nesse cenário, a procura por alimentos mais saudáveis vem aumentando consideravelmente, e com isso o desenvolvimento deste tipo de alimento acompanha esse crescimento. Dentre dos alimentos mais consumidos estão os lácteos, principalmente os queijos. Frente ao descrito, esse trabalho teve o objetivo de desenvolver um requeijão com adição de xilooligossacarídeo, com redução de sódio e de gordura. Foram desenvolvidas sete diferentes formulações, duas integrais, sendo uma com redução de sódio, e cinco com redução de sódio, sendo três com acréscimo de 3,3% de prebiótico. Foram realizadas laboratorialmente análises para determinar a composição centesimal (pH, umidade, proteínas, gorduras, cálcio, sódio, potássio e fibras), além de ensaios reológicos, microscopia eletrônica de varredura, tamanhyo de partículas e derretimento. O grande desafio do produto estava em reduzir o sódio e a gordura, com o intuito de deixar o produto mais saudável, e substituir por um oligossacarídeo de forma a não descarcterizar o produto quanto à apresentação e o sabor. De acordo com os resultados analítcos, a amostra desnatada com adição de xilooligossacarídeo, sem o melhorador de sabor, é a que apresentou mais semelhança físico química com o requeijão padrão. Assim, ao final, foi elaborado um requeijão cremosso, com possíveis propriedades funcionais, contribuindo de forma positiva para a saúde da população.por
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, Brasil.por
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectrequeijão cremosopor
dc.subjectredução de sódiopor
dc.subjectprebióticopor
dc.subjectxilooligossacarídeopor
dc.subjectalimentos funcionaispor
dc.subjectreduced sodiumeng
dc.subjectxylooligosaccharideeng
dc.subjectprebioticeng
dc.subjectfunctional foodeng
dc.titleElaboração de requeijão cremoso adicionado de xilooligossacarídeo, reduzido de gordura e de sódiopor
dc.title.alternativeElaboration of requeijão cremoso added of xylooligosaccharide, reduced fat and sodium.eng
dc.typeTesepor
dc.description.abstractOtherModern life has brought negative impacts to the health of the population, since it is increasing the consumption of industrialized foods, where they often have in their composition a very large amount of sugar, salt and fat. The excess of these nutrients is related to chronic noncommunicable diseases, such as obesity, diabetes and hypertension. In this scenario, the demand for healthier foods has increased considerably, and with this the development of this type of food accompanies this growth. Among the most consumed foods are dairy products, mainly cheeses. In front of the described, this work had the objective of developing a curd cheese with addition of xylooligosaccharide, with reduction of sodium and fat. Seven different formulations were developed, two integrals, one with sodium reduction, and five with sodium reduction, three with an increase of 3.3% prebiotic. Laboratory analyzes were carried out to determine the centesimal composition (pH, moisture, proteins, fats, calcium, sodium, potassium and fibers), rheological tests, scanning electron microscopy, particle size and melting. The great challenge of the product was to reduce sodium and fat, in order to make the product healthier, and replace with an oligosaccharide so as not to de-esterify the product in terms of presentation and taste. According to the analytical results, the skimmed sample with xylooligosaccharide addition, without the flavor improver, is the one that presented the most physical chemical similarity with the standard curd. So, at the end, a creamy curd was prepared, with possible functional properties, contributing positively to the health of the population.eng
dc.contributor.advisor1Cruz, Adriano Gomes da
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/2750728168418179por
dc.contributor.referee1Cruz, Adriano Gomes da
dc.contributor.referee2Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee3Mathias, Simone Pereira
dc.contributor.referee4Silva, Márcia Cristina
dc.contributor.referee5Esmerino, Erick Almeida
dc.creator.ID090701367-83por
dc.creator.Latteshttp://lattes.cnpq.br/9797684855796428por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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