title: Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.
abstract: This work investigated the effect of the addition of different antioxidants (ascorbic acid, glucose oxidase, cysteine, and jabuticaba extract) on the rheological and sensorial properties of the probiotic petit suisse cheese. Absence of influence of the antioxidants at the physico-chemical characteristics of the petit suisse cheese was observed. Overall, the petit suisse cheeses presented weak gel characteristics and behaved as pseudoplastic material, except for control. All treatments exhibited a thixotropic non-Newtonian behavior; however, higher hysteresis area was obtained for control sample, which indicates that antioxidants incorporated to petit suisse had a protective effect on the typical thixotropic behavior of the Quark gel. The commercial sample presented higher scores for all aspects by consumers, whereas the probiotic petit suisse samples presented opposite behavior. Projective mapping was able to generate a vocabulary where the sample containing jabuticaba skin extract obtained by supercritical extraction was characterized by the panelists as presenting grape flavor and purple color.
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: E P R
authors.initials: EPR
authors.lastname: Pereira
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: R N
authors.initials: RN
authors.lastname: Cavalcanti
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Mestrado Profissional em Ciência e Tecnologia de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: E A
authors.initials: EA
authors.lastname: Esmerino
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Mestrado Profissional em Ciência e Tecnologia de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: R
authors.initials: R
authors.lastname: Silva
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: L R M
authors.initials: LRM
authors.lastname: Guerreiro
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: R L
authors.initials: RL
authors.lastname: Cunha
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: H M A
authors.initials: HMA
authors.lastname: Bolini
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: M A
authors.initials: MA
authors.lastname: Meireles
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: J A F
authors.initials: JAF
authors.lastname: Faria
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Mestrado Profissional em Ciência e Tecnologia de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D019936:Probiotics; D012212:Rheology; D012677:Sensation
chemical_list: D000975:Antioxidants
keywords: jabuticaba skin extract; probiotic petit suisse cheese; projective mapping; rheology