SÁ, M. L. S.; http://lattes.cnpq.br/4129341935748929; SÁ , Maria Lucia Santana de.
Resumo:
The reduction of sodium intake has occupied a prominent position in public health
priorities, in view of the direct relationship between consumption of foods with high
leveis of sodium with increased mortality from chronic diseases. Dairy foods,
although providing an important nutrient intake of protein, minerais and vitamina also
are rich in high in sodium, which has limited their use by individuais who need to
restrict their intake of this element in the diet. Thus, this study aimed to contribute
nformation about the landscape of physical and chemical composition, especially the
sodium content of commercial rennet cheeses, to establish the concentration range
of sodium used by regional industries haloumi and confiam the information nutrition in
relation to sodium. Four brands of rennet cheeses marketed in the municipality of
Pombal-PB region were analyzed. Among the physico-chemical parameters
analyzed, except for the leveis of total calcium, insoluble calcium and acidity in lactic
acid, can be observed significant variation among the remaining parameters, among
which we highlight the percentage of fat cheeses, where two the brands studied had
values of fat on a dry basis. less than the minimum recommended by law. After
completion of the evaluation indicators of contamination by determining total and
fecal coliforms, we observed the presence of coliforms, and fecal coliform content of
<3NMP / g. With respect to functional properties no significant diHerence (p > 0.05)
between the branda tested. For the ability to release oil values ranged from 2.86 to
1 1 .33. The texture profile analysis (TPA) showed that the cheeses showed significant
diHerences (pg 0.05) between the brands studied for attributes gumminess,
chewiness and hardness. The adhesiveness, cohesiveness and elasticity are no
significant differences between the analyzed cheeses were observed. Comparing the
sodium content determined in this study with the declared in nutrition labeling by
manufacturers, we can see a big difference. This study allowed us to identify
problems of lack of standardization in the development of commercial rennet
cheeses, may cause risks to human health, either by lack of food safety of products,
whether misinformation by the leveis of sodium in the nutrition information, stating the
need to implement a program of training and standardization of the production and
marketing of these products.