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dc.contributor.authorPRESTES, A. A.
dc.contributor.authorCOELHO, B. de K. S.
dc.contributor.authorMINDELO, L. J. de O.
dc.contributor.authorCARVALHO, A. C. F.
dc.contributor.authorGOIS, J. S. de
dc.contributor.authorANDRADE, D. R. M.
dc.contributor.authorSOUZA, C. K. de
dc.contributor.authorHELM, C. V.
dc.contributor.authorCRUZ, A. G. da
dc.contributor.authorPRUDENCIO, E. S.
dc.date.accessioned2025-08-11T13:48:54Z-
dc.date.available2025-08-11T13:48:54Z-
dc.date.created2025-08-08
dc.date.issued2025
dc.identifier.citationProcesses, v. 13, n. 5, 2025.
dc.identifier.issn2227-9717
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1177845-
dc.descriptionFive requeijão samples, classified as Brazilian cream cheeses, were developed: one control (without guabiroba pulp (Campomanesia xanthocarpa O. Berg) and four with 5, 10, 15, and 20% (m/m) guabiroba pulp. They were evaluated for pH, water activity (aw), color, texture, multi-mineral composition, carotenoid content, and microstructure. The addition of guabiroba pulp reduced pH and maintained Aw. The samples with 5%, 10%, 15%, and 20% guabiroba pulp presented a yellow–reddish coloration. The formulation with 5% had the lowest values of firmness, resilience, texture, and spreadability. From 10% onwards, an increase in cohesiveness and a reduction in creaminess were observed. The sample with 15% presented better spreadability, while the 20% sample had adhesiveness similar to the control. No traces of Al, As, Cd, Co, Cr, Cu, Fe, Mn, Pb, or Se were detected. The detected elements, in descending order, were Na, Ca, P, S, K, Mg, Sr, and Zn. β-carotene was predominant, with guabiroba pulp enhancing α-carotene, β-carotene, β-cryptoxanthin, and λ-carotene levels, especially at 20% pulp. Microstructure analysis by scanning electron microscopy (SEM) showed no significant differences. These findings highlight the potential of guabiroba pulp as a functional ingredient in requeijão, enhancing its carotenoid profile while maintaining desirable textural and physicochemical properties.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectQueijo cremoso
dc.subjectCarotenóides
dc.titleDevelopment and chemical, physical, punctional, and pulti-element profile characterization of requeijão with guabiroba pulp.
dc.typeArtigo de periódico
dc.subject.thesagroRequeijão
dc.subject.thesagroQueijo
dc.subject.thesagroPolpa de Fruta
dc.subject.thesagroGuabiroba
dc.subject.thesagroTextura de Alimento
dc.subject.thesagroComposição de Alimento
dc.subject.thesagroIngrediente
dc.subject.nalthesaurusCampomanesia xanthocarpa
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusCream cheese
dc.subject.nalthesaurusTextured foods
dc.subject.nalthesaurusChemical composition
dc.subject.nalthesaurusFood composition
riaa.ainfo.id1177845
riaa.ainfo.lastupdate2025-08-11
dc.identifier.doihttps://doi.org/10.3390/pr13051322
dc.contributor.institutionAMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; BRUNNA DE KACIA SOUZA COELHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LEANDRO JOSÉ DE OLIVEIRA MINDELO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE DO PARANA; CAROLINA KREBS DE SOUZA, UNIVERSIDADE DE BLUMENAU; CRISTIANE VIEIRA HELM, CNPF; ADRIANO GOMES DA CRUZ, INSTITUTO FEDERAL DO RIO DE JANEIRO; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
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