Sustitución parcial de la grasa láctea por aceites vegetales: Sacha Inchi (Plukenetia colubilis L.) y Oliva (Olea europaea) en la elaboración de queso crema

Abstract:

Low-fat cream cheese is an alternative for those who want to consume a healthy product, low in calories but which retains its organoleptic characteristics. In the present work, a low-fat cream cheese was developed with the incorporation of vegetable oils such as Sacha Inchi (ASI) and Oliva (AO) wich are rich in monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic and linolenic acid (Omega 3, 6 and 9). The addition of these oils in the cream cheese manufacturing process has a remarkable influence on the sensory, physicochemical and shelf-life properties of the final product. The oil of Sacha Inchi has a strong characteristic flavor and smell, however in the sensory analysis the T1 (cream cheese made with addition of Sacha Inchi oil to 5.5%) obtained the highest averages in the parameters of smell, taste and acceptability, becoming the best treatment. In the physicochemical properties, the influence lies in the concentration of vegetable oil but not in the type of oil, finding significant differences in all parameters, except in the percentage of acidity. The indicator microorganism of quality for the determination of shelf-life was Total Coliforms. The estimated shelf life of low fat cream cheese made with the addition of 5.5% ASI (T1) stored at refrigeration temperature (4 °C) was 19 days, while its respective control (T5) had a shelf-life of 17 days stored at the same temperature. A comparison of the fatty acid profile was made between the best treatment (T1) and two cream cheese brands that are sold in supermarkets, T1 (cream cheese made with the addition of 5.5% Sacha Inchi oil), which presented higher percentages of mono and polyunsaturated fatty acids (14.56% and 66.69% respectively), its lipid extract has a content of 37.60% of linolenic acid, 29.09% of linoleic acid and 13.88% of oleic acid, values that are within the recommended values by FAO and OMS. After 19 days of storage (4, 15 and 26 ° C), none of the treatments showed phase separation or syneresis, the coalescence of the oil molecules was avoided thanks to the mechanical agitation carried out for the homogenization (2 minutes at speed of 15000 RPM).

Año de publicación:

2018

Keywords:

• QUESO CREMA
• Productos Lacteos
• GRASAS LÁCTEAS
• SACHA INCHI
• ACEITES VEGETALES

Fuente:

rraae