Temperature effect over the apparent viscosity of conventional and light creamy “Requeijão” from different brands
DOI:
https://doi.org/10.14295/2238-6416.v73i4.689Keywords:
consistency, shear, rheology.Abstract
Creamy “Requeijão” is one of the most consumed processed cheeses in Brazil. It is used on hot and cold dishes all over the country. Based on the effect of temperature over the apparent viscosity of dairy, this work offered an assessment on the rheological behavior of four commercial Creamy “Requeijão” brands on both traditional and light versions, under 3 different temperatures: 10, 25, and 50 °C. The nutrient composition of the samples was also investigated as to correlate the amount of a certain macronutrient and variations in viscosity. Results show that, in general, consistency indexes of traditional samples were higher than those of their light counterparts, except for sample B at 25 °C and samples A and C at 50 °C. The effect of temperature variations was also observed, and invariably an increase in temperature resulted in a decrease of the index for all samples. The effect of the shear rate was accentuated at higher rates, wherein the shear resistance displayed by traditional samples is clearly higher than the resistance displayed by light samples. Under the evaluated conditions, a correlation between nutrient composition and apparent viscosity curves was not observed.References
AOAC - Association of Official Analytical Chemists. Official methods of analysis of AOAC international. 16.ed. Maryland: AOAC, 1997. 1141p.
ATUONWU, J. C.; RAY, J.; STAPLEY, A. G. F. A kinetic model for whey protein denaturation at different moisture contents and temperatures. International Dairy Journal, v. 75, p. 41-50, 2017.
BARONI, A. F. Caracterização reológica de requeijão cremoso tradicional e com teor reduzido de gordura: viscosidade extensional e em cisalhamento. Brazilian Journal of Food Technology, v.2, p.21-29, 1999.
BRASIL. Ministério da Agricultura e do Abastecimento. Portaria nº 359, de 04 de setembro de 1997. Regulamento Técnico para Fixação de Identidade e Qualidade do Requeijão. Diário Oficial da República Federativa do Brasil, Brasília, 1997.
BRASIL. Ministério da Saúde. Secretaria de Vigilância Sanitária. Portaria nº 27, de 13 de janeiro de 1998. Regulamento Técnico referente à Informação Nutricional Complementar. Diário Oficial da República Federativa do Brasil, Brasília, 1998.
COLLET, L. S. F. C. A.; TADINI, C. C. Sodium caseinate addition effect on the thixotropy of stirred yogurt. Anais: International Conference on Engineering and Food, ICEF 2004. p.317-322., Montpellier, 2004.
CUNHA, C. R. Papel da gordura e do sal emulsificante em análogos de requeijão cremoso. 2007. 177 f. Tese (Doutor em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 2007.
DIMITRELI, G., THOMAREIS, A. S. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering, v. 84, n. 3, p. 368-374, 2008.
FU, W. et al. Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese. Food Chemistry, v. 245, p. 47-52, 2018.
GARRUTI, D. S. et al. Desenvolvimento do perfil sensorial e aceitação de requeijão cremoso. Ciência e Tecnologia de Alimentos, v.23, n.3, p.434-440, 2003.
GONZÁLEZ‐TELLO, P. et al. Density, viscosity and surface tension of whey protein concentrate solutions. Journal of Food Process Engineering, v.32, n.2, p.235-247, 2009.
INSTITUTO ADOLFO LUTZ. Métodos físico-químicos para análise de alimentos. 4 ed., 1 ed. digital. São Paulo: Instituto Adolfo Lutz, 2008. 1018 p.
LÜBECK, G. M. Estudo da fabricação de requeijão cremoso com diferentes concentrações de gordura no extrato seco, sal emulsificante e concentrado proteico de soro obtido por ultrafiltração. 2005. 291 f. Tese (Doutorado em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 2005.
MATHIAS, T. R. S. et al. Rheological evaluation of different commercial yoghurts. Brazilian Journal of Food Technology, v. 16, n. 1, p. 12-20, 2013.
MILKPOINT. As grandes oportunidades do mercado de queijos no Brasil. 2015. Disponível em <https://www.milkpoint.com.br/noticias-e-mercado/panorama-mercado/as-grandes-oportunidades-do-mercado-de-queijos-no-brasil-93301n.aspx>. Acesso fev. 2018.
OLIVEIRA, T. P. et al., Avaliação físico-química de diferentes marcas de requeijão cremoso. In: CONGRESSO ESTADUAL DE MEDICINA VETERINÁRIA, 18, 2016, Canela. Anais... Canela: UFPEL, v. 4, n. 1 SE, 2016.
PASEEPHOL, T.; SMALL, D. M.; SHERKAT, F. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies, v. 39, n. 6, p. 617-634. 2008.
RAMOS, A. M. et al. Rheological characterization of commercial sweetened condensed milk. Boletim do Centro de Pesquisa de Processamento de Alimentos, v. 32, n. 1, p. 83-92, 2014.
RAPACCI, M. Estudo comparativo das características físicas e químicas, reológicas e sensoriais do requeijão cremoso obtido por fermentação láctica e acidificação direta. Tese (Doutor em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 1997.
SÁ, E. M. F.; BARRETO, P. L. M.; BORDIGNON-LUIZ, M. T. Perfil reológico de queijo cremoso elaborado com soro de leite: influência de diferentes combinações de polissacarídeos. Revista do Instituto de Laticínios Cândido Tostes, v.63, n.363, p.3-11, 2008.
SANTOS, P. H. et al. Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice. Brazilian Journal of Food Technology, v.19, 2016.
SILVA, F. C. Reologia do suco de acerola: efeito da concentração e da temperatura. 2000. 110 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Estadual de Campinas, Campinas, 2000.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
