Ricota condimentada e potencialmente prebiótica.

Abstract

Every day is growing and the search for healthier foods and contain the basic nutrients, containing ingredients that stimulate and perform other functions in the body. This study aimed to take the whey from the cheese industry in the development and characterization of ricotta cheese seasoned with oregano (Origanumvulgare L.) and yellow turmeric (Curcuma longa L), with the addition of inulin as prebiotic ingredient, and to determine the composition and the microbiological quality of ricotta cheese. Was also evaluated sensory acceptance of ricotta with respect to appearance, color, aroma, flavor, texture, still test purchase intent and preference. Ricotta four formulations were prepared (Q (p): standard formulation (0% inulin and without seasonings); Q1: 6% inulin; Q2: 8% inulin and Q3: 10% inulin). Considering the microbiological quality, the ricotta had values within established standards, complying and suitable for human consumption. Regarding sensory analysis, no significant differences were observed (p <0.05) for the attributes appearance, color, aroma and texture, with a variation in flavor. The intent to purchase 50% of the panelists They pointed out a positive intention to purchase the sample with higher inulin content. As a preference, Q1 was the most preferred by 30% of the panelists.