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Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Food Science and Technology (Brazil) (2022) 42
DOI: 10.1590/fst.37221
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Abstract

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.

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CITATION STYLE

APA

Borges, O. M. A., Araújo, Í. M. da S., Canuto, K. M., Carvalho, J. D. G., Magalhães, H. C. R., Rodrigues, T. H. S., … Gaban, S. V. F. (2022). Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese. Food Science and Technology (Brazil), 42. https://doi.org/10.1590/fst.37221

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