Autoria: PRESTES, A. A.; COELHO, B. de K. S.; MINDELO, L. J. de O.; CARVALHO, A. C. F.; GOIS, J. S. de; ANDRADE, D. R. M.; SOUZA, C. K. de; HELM, C. V.; CRUZ, A. G. da; PRUDENCIO, E. S.

Resumo: Five requeijão samples, classified as Brazilian cream cheeses, were developed: one control (without guabiroba pulp (Campomanesia xanthocarpa O. Berg) and four with 5, 10, 15, and 20% (m/m) guabiroba pulp. They were evaluated for pH, water activity (aw), color, texture, multi-mineral composition, carotenoid content, and microstructure. The addition of guabiroba pulp reduced pH and maintained Aw. The samples with 5%, 10%, 15%, and 20% guabiroba pulp presented a yellow–reddish coloration. The formulation with 5% had the lowest values of firmness, resilience, texture, and spreadability. From 10% onwards, an increase in cohesiveness and a reduction in creaminess were observed. The sample with 15% presented better spreadability, while the 20% sample had adhesiveness similar to the control. No traces of Al, As, Cd, Co, Cr, Cu, Fe, Mn, Pb, or Se were detected. The detected elements, in descending order, were Na, Ca, P, S, K, Mg, Sr, and Zn. ?-carotene was predominant, with guabiroba pulp enhancing ?-carotene, ?-carotene, ?-cryptoxanthin, and ?-carotene levels, especially at 20% pulp. Microstructure analysis by scanning electron microscopy (SEM) showed no significant differences. These findings highlight the potential of guabiroba pulp as a functional ingredient in requeijão, enhancing its carotenoid profile while maintaining desirable textural and physicochemical properties.

Ano de publicação: 2025

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Florestas

Palavras-chave: Campomanesia xanthocarpa, Carotenoids, Carotenóides, Chemical composition, Composição de Alimento, Cream cheese, Food composition, Guabiroba, Ingrediente, Polpa de Fruta, Queijo, Queijo cremoso, Requeijão, Textura de Alimento, Textured foods