Effect of the addition of guava, apple, mango, or banana on the physical, chemical and microbiological characteristics and on the acceptance of Minas Frescal cheese during cold storage
2017
Da Silva, Dairane Gabriela Leite | Da Silva, Isabela Carolina Ferreira | De Oliveira, Juliana Ferreira | Bellini, Elizabeth Szwako Liniewicz | Klososki, Suellen Jensen | Pimentel, Tatiana Colombo
The effect of adding guava (20g/100 g), apple (20g/100 g), mango (10g/100 g) or banana (15g/100g) on physical and chemical characteristics and on acceptance of Minas Frescal cheese during cold storage (4 °C for 28 days) was evaluated. Fruit addition caused an increase in acidity and moisture content and decreases in ash content and consistency of the products. Cheeses with apple and mango presented firmness (on day 28) and acceptance similar to that of traditional cheese in most attributes, while the use of banana and guava requires some improvements. During cold storage, the cheeses with fruits behaved similarly to the traditional cheese, with decrease in pH and cohesiveness and increase in titratable acidity. Coliforms and Salmonella ssp. counts were within the limits established. It can be concluded that it is possible to develop Minas Frescal cheese flavored with fruits that have appropriated chemical composition, physical, chemical and microbiological characteristics and acceptance. PRACTICAL APPLICATIONS: Promotion of the consumption of fruits and vegetables has become a public health priority in many countries in the last decade. Development of new cheese products will benefit both manufacturers and consumers. Manufacturers will be able to expand their market and profitability from new cheese products and consumers will have more choice to purchase and consume various types of cheese products. Minas Frescal cheeses flavored with fruits with appropriated chemical composition, physical, chemical and microbiological characteristics and acceptance were achieved by using 10 g/100g of mango or 20 g/100g of apple. The use of banana and guava requires some improvements, especially in appearance and texture attributes, although they have not been rejected by consumers.
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