Requeijão cremoso de leite de cabra com castanha de caju

Abstract

Creamy curd is a product of increasing importance in the market, obtained by melting the curd dough, cooked or not, drained and washed, obtained by acidic and / or enzymatic coagulation of milk optionally added with sour cream, butter and / or anhydrous fat from milk or butter oil. Creamy curd can be added with condiments, spices and / or other food substances in order to add value to the product. Goat milk is a significant food consumed in several countries both in the form of pasteurized, pasteurized frozen milk, powdered milk and in the form of various derivatives. Therefore, the objective was to develop and characterize creamy goat's milk cheese with different concentrations of cashew nuts. Three coded formulations were prepared F0 (control, without adding cashew nuts), F1 (5% cashew nuts) and F2 (10% cashew nuts). The formulations were characterized in terms of microbiological, physical-chemical analysis, market analysis, sensory acceptance and statistical analysis. The results of the microbiological analyzes (Salmonella and Total Coliforms) showed absence in the treatments guaranteeing the safety of the product. The titratable acidity data (g / 100 g of lactic acid) showed average values of 0.36% (F0), 0.28% (F1) and 0.43% (F2). The pH values ranged from 4.88 (F2) to 5.02 (F0) between formulations. The lipid values showed a statistical difference (p> 0.05), with the formulation F2 having the highest percentage of 19.0%. Protein data ranged from 14.55% to 16.00% between different formulations. Regarding humidity, it was possible to verify a variation of 54.31% (F0), 54.87% (F1) and 52.03% (F2). In instrumental color analysis, the a * coordinate showed negative values between -033 and -0.67. The F1 formulation obtained a higher value for b * coordinate (15.32) indicating a more yellowish color. The luminosity parameters (L *) found were F0: 68.00, F1: 68.67 and F2: 67.33. Cottage cheese was well accepted in the market analysis where 79% of respondents believe that the product can work and 49% would buy the product. With the sensory analysis, according to the attributes (color, aroma, flavor, texture and global impression) evaluated on a hedonic scale, they showed good acceptance index (AI) which vary between 71% and 87% between the attributes of each formulation. In the purchase intention index, according to the result obtained, it was possible to analyze that 75% of the evaluators were between the terms “they would certainly buy” or “possibly buy”. With that, the production of creamy goat's milk cheese with cashew nuts proved to be viable, with market potential with good acceptance rates.