Daniela Buzatti Cassanego

COMPARAÇÃO DE DIFERENTES MÉTODOS ANALÍTICOS PARA QUANTIFICAÇÃO DE LIPÍDIOS EM CREME DE RICOTA

The complexity of each sample makes impossible to describe only one method of analysis as the best, therefore, we should consider the advantages and disadvantages of each method and relate it with the sample. The aim of this study was identify the best method for lipids quantification in ricotta cream with a comparative study of three physico-chemical methods of analysis for lipids. The methods used were Soxhelt (hot extraction, using ether as solvent), Bligh; Dyer (cold extraction with chloroform, methanol and water) and Gerber (acid hydrolysis, using sulfuric acid and isoamyl alcohol). We evaluated the method in this study, among those mentioned, which would provide greater efficiency and reproducibility. The method of Gerber had the lowest performance among the methods tested, although not statistically differ from the Soxhlet method, the reproducibility of Gerber detract this type of method. The Soxhlet method showed better reproducibility of results, and values closer to those pre-determined for this sample. Bligh; Dyer method showed the highest yield of the lipid content of the sample, so the hot extraction methods (Soxhlet) and cold (Bligh; Dyer) are those that best show the lipid content of ricotta cream analyzed.

YEASTS: DIVERSITY IN KEFIR, PROBIOTIC POTENTIAL AND POSSIBLE USE IN ICE CREAM.

Kefir is a product made by the symbiotic fermentation of different microrganisms, resulting in a product with microbiological characteristics, physicochemical and sensory unparalleled. Bacterias, mainly of the gene Lactobacillus, and the yeasts are the main microrganisms that give rise of this product. The genres Kluyveromyces and Saccharomyces are the largest representatives of the yeasts found at Kefir’s microbiot. In relation of the probiotic potential of the yeasts, the one sold in drug form by mouth, is the Saccharomyces boulardii, however, researches are showing that other genres, other species and new strains of yeasts also had promising probiotic potential, but the researches don’t tell the application of this new probiotic yeasts in food. The aim of this review involved the achievement of a bibliographic review about different species and strains of yeasts found at Kefir’s samples by differents authors at the global level. The probiotic potential of yeasts was also studied, as well as the capability of probiotic microrganisms being added to ice cream. With conclusion it can be said that countless strains of yeasts are present in the Kefir’s symbiotic complex and, some of this possibly submit probiotic potential, that could being incorporated into ice cream, once the food have wide consumer acceptance and don’t uses the fermentation process in it’s preparation.

Caracterização físico-química e perfil lipídico de queijos produzidos com leite ovino

This study aimed to characterize the cheese Pecorino Toscano, Feta and Labneh made with sheep milk as to the physicochemical and lipid profile. Cheeses were acquired and analyzed of the following types: Pecorino Toscano Fresh, with 90, 180 and 270 days of ripening, Feta and Labneh made with sheep’s milk, sold in the state of Rio Grande do Sul, Brazil. The analyzes performed were: pH, titratable acidity, protein, fat, moisture, ash and fatty acids profile. The greater pH occurred in cheeses of the Pecorino Toscano type with 180 days of ripening and Feta. Regarding the titratable acidity they showed behavior contrary to the one of the pH. The protein values ranged between 15.98 and 28.29%, being the highest values for cheeses with longer ripening time. Fat showed variation identical to protein, for which the cheeses of the Pecorino Toscano type with 180 and 270 days of ripening showed higher value. The humidity values were reversed to the ripening time, and the cheeses with 270, 180 and 90 days of ripening showed values of 25.14, 25.95 and 30.26% respectively. Ashes also were higher for ripened cheeses. Regarding the lipid profile, were identified 23 fatty acids, occurring significant difference in most of the results, including in the sum of saturated, monounsaturated and polyunsaturated fatty acids and in the ratio between unsaturated and saturated. Therefore, due to the scarcity of information on the composition of cheeses made with sheep milk, further research should be conducted to characterize these products consistently.This study aimed to characterize the cheese Pecorino Toscano, Feta and Labneh made with sheep milk as to the physicochemical and lipid profile. Cheeses were acquired and analyzed of the following types: Pecorino Toscano Fresh, with 90, 180 and 270 days of ripening, Feta and Labneh made with sheeps milk, sold in the state of Rio Grande do Sul, Brazil. The analyzes performed were: pH, titratable acidity, protein, fat, moisture, ash and fatty acids profile. The greater pH occurred in cheeses of the Pecorino Toscano type with 180 days of ripening and Feta. Regarding the titratable acidity they showed behavior contrary to the one of the pH. The protein values ranged between 15.98 and 28.29%, being the highest values for cheeses with longer ripening time. Fat showed variation identical to protein, for which the cheeses of the Pecorino Toscano type with 180 and 270 days of ripening showed higher value. The humidity values were reversed to the ripening time, and the cheeses with 270, 180 and 90 days of ripening showed values of 25.14, 25.95 and 30.26% respectively. Ashes also were higher for ripened cheeses. Regarding the lipid profile, were identified 23 fatty acids, occurring significant difference in most of the results, including in the sum of saturated, monounsaturated and polyunsaturated fatty acids and in the ratio between unsaturated and saturated. Therefore, due to the scarcity of information on the composition of cheeses made with sheep milk, further research should be conducted to characterize these products consistently.