Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de enzimas proteolíticas, de origem vegetal e microbiana, e da temperatura de maturação nas características de queijo Prato com teor reduzido de gordura

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Avaliação in vitro de superfícies de titânio irradiadas com laser de Er,Cr:YSGG

Introduction: As a new alternative in the complementary treatment lasers teem different systems were employed in the decontamination of dental surfaces implants however, some systems have caused significant changes in its surface. Purpose: Analyze by Scanning Electron Microscopy (SEM) the effects of laser irradiation of Er,Cr: YSGG on different surfaces of titanium. Material and method: Study of 20 titanium discs, and 10 Machined Surface (MS) and 10 surfaces treated with acid (AC). The 10 discs with the same treatment were divided into two groups with five units each, the irradiation was performed in powers of 1 W and 2 W. Result: Showed that the irradiation with 1 W of power resulted in no significant morphological changes in the MS-irradiated compared to non-irradiated surfaces. In MS surfaces, minor changes were observed in the increase of 1000× when compared to non-irradiated surface. With 2 W of power, there were no significant morphological changes in the MS, compared to non-irradiated areas. In AC some changes were observed in the increase of X 1000, showing areas of wear suggestive of treatment and some areas with melting point. Conclusion: Considering the results and the parameters used in this study it was concluded that the Er, Cr: YSGG irradiation can be used for the machined surfaces of implants, but in acid-treated surfaces irradiation parameters should be more controlled.

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)