Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

Camila Ramos Messias; Leda Battestin Quast; Vandressa Alves; Thiago Bergler Bitencourt; Ernesto Quast

doi:doi:10.11648/j.jfns.20210903.14

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Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 3)

Received: 25 May 2021 Accepted: 15 June 2021 Published: 23 June 2021

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Abstract

The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 3)
DOI	10.11648/j.jfns.20210903.14
Page(s)	89-98
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Development, Sensory Evaluation, Gums, Fruits Pulp, Cheese, Native Fruits, Nutritional Profile

References

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Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast. (2021). Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). Journal of Food and Nutrition Sciences, 9(3), 89-98. https://doi.org/10.11648/j.jfns.20210903.14

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Camila Ramos Messias; Leda Battestin Quast; Vandressa Alves; Thiago Bergler Bitencourt; Ernesto Quast. Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). J. Food Nutr. Sci. 2021, 9(3), 89-98. doi: 10.11648/j.jfns.20210903.14

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Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast. Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). J Food Nutr Sci. 2021;9(3):89-98. doi: 10.11648/j.jfns.20210903.14

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@article{10.11648/j.jfns.20210903.14,
  author = {Camila Ramos Messias and Leda Battestin Quast and Vandressa Alves and Thiago Bergler Bitencourt and Ernesto Quast},
  title = {Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {89-98},
  doi = {10.11648/j.jfns.20210903.14},
  url = {https://doi.org/10.11648/j.jfns.20210903.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.14},
  abstract = {The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.},
 year = {2021}
}

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Author Information

Camila Ramos Messias

Food Engineering, Federal University of Fronteira Sul (UFFS), Laranjeiras do Sul, PR, Brazil
Leda Battestin Quast

Post Graduation Program, Food Science and Food Technology (PPGCTAL), Federal University of Fronteira Sul (UFFS), Laranjeiras do Sul, PR, Brazil
Vandressa Alves

Post Graduation Program, Food Science and Food Technology (PPGCTAL), Federal University of Fronteira Sul (UFFS), Laranjeiras do Sul, PR, Brazil
Thiago Bergler Bitencourt

Post Graduation Program, Food Science and Food Technology (PPGCTAL), Federal University of Fronteira Sul (UFFS), Laranjeiras do Sul, PR, Brazil
Ernesto Quast

Post Graduation Program, Food Science and Food Technology (PPGCTAL), Federal University of Fronteira Sul (UFFS), Laranjeiras do Sul, PR, Brazil

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Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast. (2021). Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). Journal of Food and Nutrition Sciences, 9(3), 89-98. https://doi.org/10.11648/j.jfns.20210903.14

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Camila Ramos Messias; Leda Battestin Quast; Vandressa Alves; Thiago Bergler Bitencourt; Ernesto Quast. Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). J. Food Nutr. Sci. 2021, 9(3), 89-98. doi: 10.11648/j.jfns.20210903.14

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AMA Style

Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast. Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). J Food Nutr Sci. 2021;9(3):89-98. doi: 10.11648/j.jfns.20210903.14

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@article{10.11648/j.jfns.20210903.14,
  author = {Camila Ramos Messias and Leda Battestin Quast and Vandressa Alves and Thiago Bergler Bitencourt and Ernesto Quast},
  title = {Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {89-98},
  doi = {10.11648/j.jfns.20210903.14},
  url = {https://doi.org/10.11648/j.jfns.20210903.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.14},
  abstract = {The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.},
 year = {2021}
}

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TY  - JOUR
T1  - Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)
AU  - Camila Ramos Messias
AU  - Leda Battestin Quast
AU  - Vandressa Alves
AU  - Thiago Bergler Bitencourt
AU  - Ernesto Quast
Y1  - 2021/06/23
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210903.14
DO  - 10.11648/j.jfns.20210903.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 89
EP  - 98
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210903.14
AB  - The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.
VL  - 9
IS  - 3
ER  -

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