Manufacturing of no fat-added requeijão cheese by the addition of prebiotic

• Grant number: 05/03167-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2006
• End date: December 31, 2006
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Ariene Gimenes Fernandes van Dender
• Grantee: Priscila Bassan Conrado
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Consumers have acquired more knowledge on diet and health and, therefore, a significant change has been observed in their behaviour concerning low fat and fibre-rich food products. The consume of a large amount of fat increases development of obesity and of some types of cancer. Besides, the ingestion of saturated fat acids is associated to the increase of blood cholesterol and coronary diseases. The dietary fibre offers many physiological benefits and its inadequate ingestion is associated to several diseases. For that reason, it is important to keep reasonable fibre levels in the diet in order to minimize the risk of developing some of these diseases. Considering the importance of requeijão cremoso in the Brazilian market and the increasing interest of consumers in healthy food products, this project seeks the development of production process of non-fat requeijão cremoso with the use of whey protein concentrated (WPC 34%) to substitute fat. In the second part of this project, it will be developed the production process of non-fat requeijão cremoso with a combination of different diet fibres (inulin and oligofructose; Raftilose®Synergy1) and whey protein concentrated (WPC 34%), which will result in a product rich in fibre, prebiotic and capable of increasing the absorption of calcium.