SILVA, M. N.; http://lattes.cnpq.br/2497664100389944; SILVA, Milena Nascimento da.
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.