Mistura de requeijão cremoso adicionado de óleo de coco

Abstract

The search for new and differentiated ingredients and products itsa demand for increase-which can be used especially used as basic products, like the original chemicals with coconut care. As we also have the amount of sour cream and also a large amount of sour cream demanded. However, this milk fat is not always available and, moreover, it is perishable and needs a car. In view of these common milks, the replacement of milk fat by other substances, more common as vegetable substances, is practical in the industry. However, as dairy contributions are used, more like palm fat, they often have a negative impact on flavor. Therefore, the objective of this article was to develop a requeijão mixture that allows replacing, totally or partially, the cream used as an ingredient in traditional requeijão with unflavored coconut oil. Coconut oil is considered a healthy food, with greater durability and also allows storage at room temperature. The manufacture of traditional fat requeijão (using traditional fat cream as a source) and of requeijão cream mixtures (total replacement of coconut milk) made only for comparison of proximate composition, partial analysis of the fat profile, instruments and also a melt test was performed on the samples. The experiment was made in a completely randomized design (three treatment and four repetitions). The results were analized by Tukey's analysis of variance (p< 0.05). It was observed that there was a difference in the protein and fat contents of the calculated differences. However, the fat off all samples of this work presented were within the limits of fat and strength required by Brazilian legislation for requeijão. Regarding the melting capacity, there was no statistical difference between the samples. With texture and instrumental color, differences between the configurations were also verified, but such differences can be corrected with the use of technological aids such as adding relationships or changing the salt background to acquire a desired texture, not being a profile to correct the use of coconut oil in requeijão mixtures.