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Borges et al 2019
JDR 86 368-373

​​Foreign language abstract published online as a service to the JDR Community.
To read the full article on Cambridge Core click on the title.
​Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation
Joyce Valle Borges, José Augusto de Souza, Rafael Fagnani, Giselle Nobre Costa and Joice Sifuentes dos Santos
Brazil
Resumo
Este trabalho teve como objetivo avaliar a função da inulina como substituto de gordura na qualidade de queijo frescal de leite de ovelha. O leite de ovelha e seus derivados constituem um nicho promissor na indústria láctea, principalmente devido aos seus efeitos na saúde bem como ao crescente interesse dos consumidores na diversificação de produtos. Três formulações de queijo frescal de leite de ovelha foram elaborados: queijo integral (QI), queijo semi-desnatado (QSD) e queijo semi-desnatado com 5 g 100 g-1 de inulina (QSDI). A composição dos produtos foi avaliada, e a viabilidade do uso da inulina como substituto de gordura foi investigada. QSD e QSDI foram considerados como produtos com teor reduzido de gordura ou teor reduzido de calorias. A adição de inulina ao QSDI proporcionou parâmetros de textura (firmeza, adesividade, coesividade e gomosidade) com características intermediárias entre o QI e QSD. Todas as formulações apresentaram notas acima de 7,6 na análise sensorial. Conclui-se que o uso da inulina em queijo frescal de leite de ovelha semi-desnatado permitiu a elaboração de um produto com propriedades texturais semelhantes ao queijo de leite de ovelha integral, além de permitir o desenvolvimento de um alimento com menor conteúdo calórico, e características benéficas, que são valorizadas pelos consumidores. 
Joyce Valle Borges
Affiliation: Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
José Augusto de Souza
Affiliation: Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Rafael Fagnani
Affiliation: Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Giselle Nobre Costa
Affiliation: Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Joice Sifuentes dos Santos
Affiliation: Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Corresponding E-mail address: Joice.sifuentes@gmail.com
​Full article published online by Cambridge University Press:  22 July 2019. This Abstract published 15 January 2021.
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