Estudo sobre a redução de sódio e caracterização físico-química e funcional dos queijos coalho comerciais.

Abstract

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.