Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

摘要 本研究评估了在45天冷藏储存周期内，添加包封嗜酸乳杆菌（encapsulated Lactobacillus acidophilus）与青香蕉生物质（green banana biomass）对奶油型雷克依乔加工奶酪（requeijão cremoso processed cheese）品质特性的影响。本次试验共设置5组处理方案，所有制备得到的样品均以包封嗜酸乳杆菌作为益生菌源、青香蕉生物质作为部分脂肪替代物。本研究通过多项检测分析，对益生菌活菌数、微生物学指标、百分组成（水分、脂肪、干物质中脂肪含量、蛋白质、灰分、碳水化合物）、水分活度、抗性淀粉、色泽、质构特性、脂质谱以及感官接受度进行了评估。研究结果显示，添加青香蕉生物质并降低脂肪含量会改变奶酪的百分组成，具体表现为水分含量升高、蛋白质含量降低；其中F1配方是唯一可被认定为低脂的组别，同时其水分含量也为所有组别最高。各配方的奶黄白色泽与质构参数均随组分组成发生改变，其中F1与F3处理组的变化最为显著。各组间益生菌活菌数无显著差异，仅随储存时间推移发生变化。