RESUMO
This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese's physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese's texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese's microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes.
RESUMO
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
RESUMO
Starch is a technologically challenging polysaccharide that arouses the global interest in its modification to increase its applicability. Thus, the objective of the present work was to study the influence of enzymatic modification on the properties of red rice starch. The enzymatic modification was performed sequentially through the actions of α-amylase enzymes and amyloglucosidase using a design of experiments where several process conditions were used at sub-gelatinization temperatures. Then the native and modified starches were characterized for its physicochemical, physical, centesimal, phytochemical, morphological, and thermal properties. The enzymatic hydrolysis of the starch granules with α-amylase resulted in 4.46% hydrolysis and more 8.63% after the action amyloglucosidase. Results revealed that surface adsorption is more limiting than diffusion. The enzymatic hydrolysis process resulted in a reduction of the amylase and amylopectin content, as well as on all phytochemicals. After hydrolysis, granules starches presented surface alterations and tendency to become spherical. Small differences on crystallinity revealed that the enzymes had more influence on the amorphous fractions of the starch granules.