Development of processed cheese with aqueous extract of Moringa oleifera seed

Authors

DOI:

https://doi.org/10.33448/rsd-v10i4.14381

Keywords:

Cheese; Protein; Emulsifier; Additive.

Abstract

In this study, processed cheese was produced with a total and partial substitution of xanthan gum by Moringa seed extract and stored at 4ºC. Chemical composition pH, acidity, color, texture, and rheology were studied. The chemical composition differed significantly (p <0.05) between the samples. Protein content was higher for the sample containing only Moringa extract. The acidity differed significantly (p <0.05) only on the last day of storage. The pH values ​​remained within the established quality limits (pH≥6.0) for all samples during the 21 days of storage. The addition of extract affected the color and microstructure of the samples; processed cheese with added extract showed smaller particle size fat globules and distributed without uniformity. The Moringa extract interfered in the texture of the product, proving to be a great partial and/or total substitute of chemical preservatives. The sample with greater gum substitution by the Moringa extract had hardness equal to the control sample. Also, this sample (T4 - 0.15% gum and 0.35% Moringa extract) presented higher consistency index (K). Samples did not show significant differences during storage period for cohesiveness. The rheological profile showed that all samples presented a non-Newtonian (pseudoplastic) profile. Thus, it is believed that the Moringa seed has a potential for use as a thickener substitute.

References

AOAC (1990) Official methods of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.

Baptista, A. T. A., Coldebella, P. F., Cardines, P. H. F., Gomes, R. G., Vieira, M. F., Bergamasco, R. & Vieira, A. M. S. (2015) Coagulation-flocculation process with ultrafiltered saline extract of moringa oleifera for the treatment of surface water. Chemical Engineering Journal, 276, 166–173.

Baptista, A. T. A., Silva, M. O., Gomes, R. G., Bergamasco, R., Vieira, M. F. & Vieira, A. M. S. (2017) Protein fractionation of seeds of Moringa oleifera lam and its application in superficial water treatment. Separation and Purification Technology, 180, 114–124.

Belsito, P. C., Ferreira, M. V. S., Cappato, L. P., Cavalcanti, R. N., Vidal, V. A .S., Pimentel, T. C., Esmerino, E. A., Balthazar , C. F., Neto, R. P. C., Tavares, M. I. B., Zacarchenco, P. B., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Pastore, G. M., Pollonio, M. A. R. & Cruz, A. G. (2017) Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydrate Polymers, 174, 869–875.

Colin-Cruza, M. A., Pimental-Gonzalez, D. J., Camillo-Navasc, H., Alvarez-Ramirez, J. & Guadarram-Lezama, A. Y. (2019) Co-encapsulation of bioactive compounds from blackberry juice andprobiotic bacteria in biopolymeric matrices. LWT - Food Science and Technology, 110, 94-101.

Cunha, C. R., Dias, A. I. & Viotto, W. H. (2010). Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Research International, 43, 723–729.

Dender, A. G. F., Spadotti, L. M., Zazarchenco, P. B. & Trenco, F. K. H. S. (2012) Effects of emulsifying salts on the characteristics of processed cheese without added fat and reduced sodium. Revista do Instituto de Laticínios Cândido Tostes, 67,38–47.

Felix, S. D., Ferreira, S. B. S., Brusch, M. L., Britten, M & Matumoto-Pintro, P. T. (2016) Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese. Food Hydrocolloids, 60, 308–316.

Felix, S. D., Junior, N. N. T., Gomes, R. G., Pozza, M. S. S., Britten, M & Pintro-Matumoto, P. T. (2017) Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology, 54, 1608–1615.

Gopalakrisnan , L., Doriya, K. & Kumar, D. S.(2016) Moringa oleifera: A review on nutritive importance and its medicinal application.Food Science and Human Wellness, 5, 49–56.

Gupta, S., Jain, R., Kachwaha, S. & Kothari, S. L. (2017) Nutritional and medicinal applications of Moringa oleifera Lam: Review of current status and future possibilities. Journal of Herbal Medicine, 54, 43–52.

Kelimu, A., Felix, S. D., Geng. X., Ipsen, R. & Hougaard, A. B. (2017) Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions. International Dairy Journal , 71, 35–42.

Mahami , T., Ocloo, F. & Odonkor, S. (2012) Preliminary study on the influence of moringa seed extracts supplementation on the yield and quality of cottage cheese. International Journal of Recent Trends in Science And Technology 2(1), 4–8.

Mao, L., Miao, S., Yuan, F. & Gao, Y. (2018) Study on the textural and volatile characteristics of emulsion filled protein gels as in fluenced by different fat substitutes. Food Research International, 103, 1–7.

Mattanna., P., Richards, N. S. P. S., Back, D. & Gusso, A. P. (2012) Parâmetros Tecnológicos e Sensoriais de Requeijões Cremosos com baixo teor de lactose , Revista do Instituto de Laticínicos Cândido Tostes, 67 (387), 30–37

Ogunsina, B. S., Radha, C. & Indrani, D. (2011) Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour. International Journal of Food Sciences and Nutrition, 62, 185–194.

Silva, R. C. S. N. S., Minin, V. P. R., Lima, L .P., Gomide, A. I., Moraes, L. E. S. & Minin, L. A. (2012) Otimização da aceitabilidade sensorial de requeijão cremoso. Ciência Rural, 42, 360–366.

Torres, S. A., Spadoti, A. L. M., Blumer, P., Zacarchenco, P. B. & Van Dender, A. G. F. (2015). Desenvolvimento de Tecnologia de Fabricação de Requeijão Cremoso com Teor Reduzido de Gordura. Revista do Instituto de Laticínios Cândido Tostes , 70(2), 1-14.

Vieira, M. C., Ccavichiolo, J. R., Van Dender, M., Spadoti, L. M., Zazarchenco, P. B., Gomes, R. A. R. & Van Dender, A. G. F. (2014) Análise de viabilidade econômica da produção de formulações de requeijão cremoso sem adição de gordura e com teor reduzido de sódio. Informações Econômicas, 44(3), 36-50

Yeh, H., Chuang, C., Chen, H., Wan, C.J., Chenm, T. L. &, Lin, L. Y. (2014) Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts. LWT - Food Science and Technology, 55(1), 329–334.

Published

22/04/2021

How to Cite

ARAÚJO, L. M. .; QUINTANILHA, G. E. O. .; GOMES, R. G. .; VIEIRA, A. M. S. . Development of processed cheese with aqueous extract of Moringa oleifera seed. Research, Society and Development, [S. l.], v. 10, n. 4, p. e54010414381, 2021. DOI: 10.33448/rsd-v10i4.14381. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/14381. Acesso em: 11 may. 2021.

Issue

Section

Agrarian and Biological Sciences