Utilização de planta alimentícia não convencional na elaboração de queijo coalho caprino.

Abstract

The use of resources as food resources for man occurs since prehistoric times, unlike food are used for medicinal purposes. Meanwhile, they are called weeds and are not care and care that are needed. Other plants are called Non-Conventional Food Plants (PANCs), which include one of the main parts with nutritional potential. Among the species of native plants of Brazil, we have Schinus terebinthifolius Raddi (Anacardiaceae), known as red-red and aroeira-pimenteira. Its enormous communities as food potential, it presents itself as an excellent choice of consumption with the intention of improving the food conditions of the population. In view of the above, the objective was to define different formulations of rennet cheese of vegetable origin, non-enzymatic and conventional, as well as being considered physical, chemical and sensorial of the elaborated products. Initially the leaves of the aroeira were dried to the circulation oven at 50 ° C / 24 hours and were prepared for the production of flour and physico chemistry. Subsequently, different formulations of goat's curd cheese were prepared: QP (0% of aroeira leaf meal), Q0.5 (0.5% of leaf flour of aroeira) and Q1,0 (1.0% of leaf flour ) of aroeira). In what are physical and physical-chemical life forms. Sensorial analysis was also performed through the acceptance test using a 9-point hedonistic scale and intention to purchase test. In view of the results, it can be observed that the values of acidity, pH and water activity of the cheeses presented a significant difference between the elaborated formulations. However, the moisture and ash content did not present significant differences between the cheeses. In the sensorial analysis, the control cheese obtained an acceptability of more than 80% for all evaluated attributes, while the goat cheese added of 0.5% of the flour of the aroeira leaf showed an acceptable rate of more than 75% and the goat cheese added of 1.0% of the flour of the aroeira leaf presented an acceptability index above 71% for all appreciated attributes. In this context, it was possible to produce the rennet goat cheese with physical, physical-chemical and sensorial quality using an unconventional food plant (aroeira leaf), which is a good alternative to increase the popularity of products derived from dairy goat.