Desenvolvimento e caracterização física e físico química de Petit suisse adicionado de geleia de umbu-cajá (Spondias lahiensis) e farinha de castanhola (Terminalia catappa linn).

Abstract

Petit suisse is a type of creamy cheese, with a dairy base, which can be added sweet or savory condiments, of good acceptability among consumers mainly in children. This product, in addition to being dairy-based, can be enriched with different types of fruit (including in the form of jellies and flours), the which adds satisfactory sensory and physical-chemical characteristics to the final product. Thus, the objective of this study was to elaborate petit suisse formulations added with umbu-cajá jellies (Spondias Bahiensis) and castanets flour (Terminalia catappa Linn) and evaluate their physicochemical characteristics. For this purpose, three petit suisse formulations, namely: petit suisse control (without addition of jelly or castanets flour), petit suisse with the addition of umbu-cajá jelly and petit suisse with addition of castanets flour. The physical and physical-chemical analyzes performed were moisture, ash, lipids, total acidity, water activity and total soluble solids. You results found for humidity 53.5%; 54.1%; 52.3%, ash 1.7%; 1.8%; 2.0%, lipids 7.8%; 7.7%; 6.7%, total acidity 0.3%; 0.8%; 0.4%, water activity 0.971%; 0.963%; 0.965%, total soluble solids 46; 42; 40 for petit suisse control, petit suisse with the addition of umbu-cajá jelly and petit suisse with the addition of castanets, respectively. It can be concluded that the petit suisse with the addition of umbu-cajá and castanets flour showed favorable characteristics, being also a healthy snack option.