Aplicação de bagaço de malte em formulações lácteas tipo requeijão

Abstract

The use of malt bagasse (BM) as a food ingredient in the manufacture of curd cheese with functional attributes, represents an alternative for the valorization of the by-product of micro breweries. Thus, the objective was to develop dairy formulations like cottage cheese added with Pilsen and Weiss malt pomace and to evaluate their physical-chemical and quality properties (pH, acidity, aW, moisture, color and texture). BM Pilsen and Weiss extracts were evaluated for their antioxidant activity (ABTS•+ and DPPH•), content of total phenolic compounds and Fourier Transform Infrared Spectroscopy (FT-IR). Three curd cheese formulations were developed: AC – without adding bagasse, AP5% and AW5%, containing 5% BM of the Pilsen and Weiss types, respectively. The formulations were evaluated for quality parameters during shelf life of 0, 7, 14, 21 and 28 days. The antioxidant potential of BM Weiss and Pilsen extracts was evaluated through ABTS•+ analysis and showed values between 187.59 μg/mL and 140.94 μg/mL, while DPPH. inhibition values at 62.73 μg/mL and 85.79 μg/mL, respectively. As for the content of total phenolic compounds, the BM of the Pilsen variety showed 442.40 mg EAG/g compared to 232 mg EAG/g of the Weiss specimen. The FT-IR analysis of both extracts showed bands related to compounds naturally present in BM (kaempferol, for example). The quality parameters of the curd cheeses developed with the addition of 5% of BM Weiss (AW5%) and Pilsen (AP5%) showed that during 28 days of storage there was an increase in acidity and, consequently, a decrease in pH. The luminosity observed for samples AW5% and AP5% differed statistically from AC, due to the darker color of the BM added to the curd. The texture parameters showed that the samples with BM have a more regular firmness and the viscosity of AP5% lower than AW5%, but remaining more stable over 28 days of shelf life. In this way, aiming at the use of BM in dairy products such as cottage cheese, the Pilsen variety showed a better antioxidant potential when compared to Weiss, resulting in better stability verified by the texture tests of the cottage cheese during its shelf life.