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Desenvolvimento do queijo fresco com a adição da polpa do fruto do baobá ( Adansonia digitata L.)
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Devido ao seu alto teor de humidade e baixa concentração de sal, o queijo fresco é um produto de curta
vida útil. Com o intuito de melhorar sua composição e conservação, procurou-se adicionar-lhe um
produto como o baobá, que ao conter altos teores de antioxidante, poderia melhorar a qualidade
nutricional do produto final e na diminuição do desenvolvimento de bactérias.
Deste modo, o objetivo deste trabalho é investigar a utilização da polpa do baobá (Adansonia digitata
L.) no queijo fresco, de forma a estudar o possível efeito dos compostos presentes no baobá na
composição e conservação desse queijo. Foram realizados e analisados três ensaios, onde foram
utilizados como amostras: queijo fresco com 5% de polpa de baobá (A); queijo fresco com 10% de
polpa de baobá (B) e queijo fresco controlo (C).
A monitorização das características do queijo foi efetuada avaliando as respetivas propriedades: físicas,
composição, conteúdo fenólico total (CFT), atividade antioxidante (AA), vitamina C, minerais e atributos
olfato-gustativos ao fim de 2, 6 e 10 dias de conservação.
A partir dos resultados das análises, constatou-se que os queijos com baobá não evidenciaram
diferenças significativas no seu tempo de vida útil, sendo que, ao décimo dia, os três tipos de queijo
apresentavam algum desenvolvimento de bolores. No entanto, os queijos com baobá demonstraram
maiores teores de CFT, AA e vitamina C, além de cálcio, potássio e fósforo em relação ao queijo
controlo.
A seleção de metodologias teve por base legislações existentes e documentos de referência, tais como
Normas Portuguesas, ISO e outras.
Due to the high moisture content and low salt concentration, fresh cheese is a short shelf-life product. In order to increase durability and composition, baobab was found to contain high levels of antioxidants, which, according to studies, influenced the reduction of bacterial growth and the improvement of the product's final quality. The aim of this work was to investigate the use of baobab (Adansonia digitata) pulp in the fresh cheese manufacture, in order to study the possible effect of the compounds present in baobab on the composition and conservation of this cheese. Three trials were performed and analyzed, cheeses with 5% of baobab pulp (A), fresh cheese with 10% of baobab (B) and control fresh cheese (C). The cheese characteristics were monitored by evaluating the respective properties: physical, composition, total phenolic content (TPC), antioxidant activity (AA), vitamin C, minerals and olfactory- taste attributes after 2, 6 and 10 days of storage. From the results of the analyses, it was found that the cheeses with baobab did not show significant differences in shelf life, in which, on the tenth day all three types of cheese showed mold development. The baobab cheeses showed higher contents of TPC, AA and vitamin C, as well as calcium, potassium and phosphorus in relation to the control cheese. The selection of methodologies was based on existing legislation and reference documents, such as Portuguese Standards, ISO and others.
Due to the high moisture content and low salt concentration, fresh cheese is a short shelf-life product. In order to increase durability and composition, baobab was found to contain high levels of antioxidants, which, according to studies, influenced the reduction of bacterial growth and the improvement of the product's final quality. The aim of this work was to investigate the use of baobab (Adansonia digitata) pulp in the fresh cheese manufacture, in order to study the possible effect of the compounds present in baobab on the composition and conservation of this cheese. Three trials were performed and analyzed, cheeses with 5% of baobab pulp (A), fresh cheese with 10% of baobab (B) and control fresh cheese (C). The cheese characteristics were monitored by evaluating the respective properties: physical, composition, total phenolic content (TPC), antioxidant activity (AA), vitamin C, minerals and olfactory- taste attributes after 2, 6 and 10 days of storage. From the results of the analyses, it was found that the cheeses with baobab did not show significant differences in shelf life, in which, on the tenth day all three types of cheese showed mold development. The baobab cheeses showed higher contents of TPC, AA and vitamin C, as well as calcium, potassium and phosphorus in relation to the control cheese. The selection of methodologies was based on existing legislation and reference documents, such as Portuguese Standards, ISO and others.
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Palavras-chave
queijo queijo fresco Adansonia digitata atividade antioxidante compostos fenólicos vitamina C