Análise comparativa da qualidade nutricional de ricotas tradicional, light e orgânica vendidas em João Pessoa

Considering the important participation of ricotta nutrition in the population, due to its low fat contente, salt and Energy Value, in addition to the spread of consumption in all regions of Brazil and the scarcity of studies assessing the general physico - chemical and nutritional characteristics of the product, this work has as main goal, investigate p hysico - chemical parameters and nutritional information ricotta cheeses marketed in João Pessoa – PB, evaluating their physico - chemical parameters by the procedures suggested by AOAC (2002), which included the moisture content, Fixed Mineral Residue (FMR) . The pH and the acidity was determined by titration method. The extraction of fatty material and the content of total protein. The pH ranged from 4.67 ± 0.03 to 7.59 ± 0.04 in ricottas analyzed, being in accordance with other studies with ricotta and fresca l cheese, while the acidity showed rates of 0.20 ± 0.00 to 1.38 ± 0.04, revealing the high variation between batches and brands. The moisture content ranged from 55.87 ± 3.59 to 75, 76.37 ± 0.03, being all considered high - moisture cheese. The fixed mineral residue was estimated at 0.30 ± 0.07 to 4.18 ± 0.04, being mostly com posed of calcium and phosphorus . The level of fatty material ranged from 13,69 ± 0,14 to 37,16 ± 0,42 , it is recommended that the ricotta present rates 10% to 24,9 % fat in its compositio n. knowing that it is a product usually presented and associat as low - fat and widely used by people with food restriction (low - calorie diets, cardiovascular disease, elevated cholesterol and triglycerides), such a finding becomes alarming. In determination of protein there was a surge of 7.50 ± 0.14 to 21.76 ± 0.51, which is in accordance with other studies. The findings indicated a lack of uniformity of the different brands and batches and high fat content, What confers a risk to consumer health seeking th e output in ricotta cheese to fit your nutritional needs, without, in any way, confer risk your health by high intake of saturated fat.

Grantor dc:publisher

Universidade Federal da Paraíba

Year dc:date.issued

2015

Author dc:creator

• Cunha, Edjeyse de Oliveira

• Queijo ricota
• Parâmetro físico-químico
• Gordura -variação

Language dc:language.iso

pt

Repository record dc:identifier.uri

https://repositorio.ufpb.br/jspui/handle/123456789/902

OAI identifier oai:identifier

oai:repositorio.ufpb.br:123456789/902