Desenvolvimento de ricota saborizada adicionada de oligofrutose

Abstract

With the need to innovate and provide consumers with diversified line of new products, food companies are seeking the use of raw materials easy to obtain and inexpensive. Whey is a by-product to be tapped in dairy products, despite being a product of high nutritional value. An alternative to the use of whey would be the production of ricotta due to its manufacturing process is simple and inexpensive. Thus, the main objective of this work was to develop a flavored ricotta with added oligofructose. Three formulations of ricotta were prepared, adding oligofructose (10% w/w), fructose (4% w/w) and three different flavors (0.5% w/w, A1-Vanilla, A2-Chocolate and A3-Caramel). Sensory analyses were performed to evaluate the acceptance of ricotta. Microbiological and physical-chemical properties were carried out in order to verify the quality of the product. Based on the results obtained in the sensory analysis, the ricotta of vanilla flavor was better accepted. According to the physico-chemical properties, ricotta cheese was classified as very high humidity. Microbiological analyses of the developed product were within the current standards.