Desenvolvimento de queijo processado light deslactosado adicionado de biomassa de banana verde

Abstract

The consumer Market has increased the demand for foods that promote the health and reduce the risk of some diseases. Therefore, research related to development of easy foods for consume and with beneficial properties have a significant importance. Through the need to develop foods that have a nutritional value, this study aimed to develop light cheese without lactose and high in fiber. In this context, the biomass of green bananas appears as an option high in fiber, cheap and with easy accessibility. Were prepared two formulations of processed cheese without lactose, one with biomass banana, e another with only lactea base, as standard. After the manufacture of the cheese without lactose with or without addition of biomass, the formulations were subjected the analysis physic-chemical and microbiological to investigate and correlate with the parameters determined by current legislation, followed by sensory analysis, through the acceptability test. The two formulations developed don’t differ significantly with relative to concentrations of lipids, can be classified as a light products. The results obtained in the microbiological analysis for the processed cheese sample, show absence of S. aureus and coliforms to 45°C. The results of sensory analysis show that the addict of banana biomass doesn’t influence in the sensory characteristics of the product. The processed light cheese with lactose with green banana biomass addict differs from the marked traditional, as well as their basics nutritional function, provides essential nutrients that’s promote beneficial effects to the health. For to be a cheese without lactose this food show that an alternative for the intolerants people, allowing the consumer the adequate nutrients intake and minimized the compromising risk to the health. The market of reduced lactose products is a bit diversified in Brazil, giving an opportunity niche to be explored.