Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

Autor(es):Mostrar menos -

Matera, Juliana ^[1] ; Luna, Aderval S. ^[2] ; Batista, Diego B. ^[2] ; Pimentel, Tatiana C. ^[3] ; Moraes, Jeremias ^[1] ; Kamimura, Bruna A. ^[4] ; Ferreira, Marcus Vinicius S. ^[5] ; Silva, Hugo L. A. ^[6] ; Mathias, Simone P. ^[5] ; Esmerino, Erick A. ^[6] ; Freitas, Monica Q. ^[6] ; Raices, Renata S. L. ^[1] ; Quiterio, Simone L. ^[1] ; Sant'Ana, Anderson S. ^[4] ; Silva, Marcia C. ^[1] ; Cruz, Adriano G. ^[1]

Afiliação do(s) autor(es)

^[1] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil

^[2] Univ Estado Rio De Janeiro, DQA, BR-20550013 Rio De Janeiro - Brazil

^[3] Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana - Brazil

^[4] Univ Estadual Campinas, Dept Food Sci, Fac Food Engn, UNICAMP, BR-13083862 Campinas, SP - Brazil

^[5] UFRRJ, IT, BR-23890000 Seropedica, RJ - Brazil

^[6] Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 108, p. 18-26, JUN 2018.
• Citações Web of Science: 9

Resumo

Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrao, Prato and Coalho, n = 200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (> 15% RDI/30 g), with low atherogenic and thrombogenic indices, with ethanol as the main alcohol and butanoic acid as the main acid, and moderate to high sodium content. Minas Frescal cheese presented lower nutritional value (proteins, lipids, and minerals), while Prato cheese had a higher fatty acids concentration, including conjugated linoleic acid (0.013 g 100 g(-1)) Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrao cheese. The results provide essential information for Brazilian consumers, demonstrated that the manufacturing conditions are heterogeneous and suggested that a standardized manufacturing protocol for dairy processors is needed. (AU)

• Processo FAPESP: 13/20456-9 - Uma Abordagem Metagenômica e de Modelagem Preditiva para o Estudo da Ecologia Microbiana e Segurança Microbiológica de Queijos Artesanais Brasileiros
• Beneficiário: Bruna Akie Kamimura Nascimento
• Modalidade de apoio: Bolsas no Brasil - Doutorado