Desenvolvimento de alimento vegetal tipo requeijão para população com alergia alimentar

Abstract

Considering the increase in the number of allergy cases related to products originating from milk, it is necessary to develop products with rheological and sensory characteristics similar to conventional products, replacing animal protein with a vegetable base to include this food in the population's diet allergic. Knowing that cottage cheese is a food present in Brazilian cuisine, it is estimated that there will be demand fortheproduction of the new product. Thus, it is reported the development of a requeijão food of vegetableorigin based on manioc, which is totally free of lactose and casein. For this, three differentformulations were elaborated, and sensorial analyzes were carried out by the triangular test in order to find the closest formulation to conventional cream cheeses. Rheological analyzes were also performed using rotational rheometry, in order to achieve the characteristic fluid profile, analyzing the behavior of the shear rate curves as a function of the shear stress of the formulations. However, it was found that formulation three was the closest to commercial requeijão, both sensorially and rheologically. However, other formulation tests would be carried out to correct aspects pointed out by the panelists, such as residual cheese flavor and viscoelastic texture, which were not performed due to lack of time.