Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil.
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862, Campinas, Brazil.
Carbohydr Polym. 2017 Oct 15;174:869-875. doi: 10.1016/j.carbpol.2017.07.021. Epub 2017 Jul 10.
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4g/100g) improved the softness and spreadability (decrease of G', G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option.
研究了在奶油干酪中添加半乳糖寡糖（GOS，0、1.5、3 或 4g/100g）对其质量参数的影响。对其化学特性（pH 值、水分、脂肪和蛋白质）、颜色（L*、a*、b*）、水流动性（TD-核磁共振）、流变学特性（流动曲线和振荡测试）、微观结构和感官接受度（消费者测试）进行了评估。添加 GOS 提供了更致密和紧凑的结构，并减少了脂肪球的数量和大小。增加 GOS 水平（3 和 4g/100g）提高了奶油干酪的柔软度和延展性（G'、G″和表观粘度降低，tan δ 和熔融指数增加），并对奶油干酪的香气和味道产生积极影响。总的来说，在奶油干酪中添加 GOS 被证明是一种有潜力和有趣的技术选择。
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