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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40142
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dc.creatorDenise Sobralpt_BR
dc.creatorRenata Golin Bueno Costapt_BR
dc.creatorGisela de Magalhães Machado Moreirapt_BR
dc.creatorJúnio César Jacinto de Paulapt_BR
dc.creatorVanessa Aglaê Martins Teodoropt_BR
dc.creatorNatália Moreira Nunespt_BR
dc.creatorAna Clarissa dos Santos Pirespt_BR
dc.creatorMaximiliano Soares Pintopt_BR
dc.date.accessioned2022-03-16T12:43:38Z-
dc.date.available2022-03-16T12:43:38Z-
dc.date.issued2016-05-
dc.citation.volume68pt_BR
dc.citation.spage349pt_BR
dc.citation.epage355pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2015.12.051pt_BR
dc.identifier.issn00236438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40142-
dc.description.resumoPrato cheese is a Brazilian yellow-orange cheese traditionally colored with annatto. However, the aim of this study was to replace annatto with lutein, a natural yellow food pigment with potent antioxidant properties. Accordingly, we evaluated the maintenance of antioxidant activity of two concentrations of lutein (16 and 32 mg L−1) in Prato cheese throughout 60 days of ripening, as well as changes in color, pH, texture and ripening profiles, and sensory acceptance of lutein containing Prato cheese. We observed that lutein added to milk was transferred to the curd and antioxidant activity was maintained throughout ripening for both lutein concentrations. The cheese containing the higher concentration of lutein was slightly redder in color than the others; however, the main color changes were due to the ripening. In addition, Prato cheeses containing both lutein concentrations demonstrated similar sensory acceptance compared to cheese containing annatto. Ripening indexes (extension and depth), pH, and texture profile parameters were not affected (p ≥ 0.05) by addition of lutein. Therefore, Prato cheese was found to be a good matrix carrier for lutein, maintaining the antioxidant activity of the colorant. Furthermore, lutein can replace annatto without affecting the properties and acceptance of Prato cheese.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Restritopt_BR
dc.subject.otherQueijo pratopt_BR
dc.subject.otherCarotenoidespt_BR
dc.subject.otherLaticíniospt_BR
dc.subject.otherUrucumpt_BR
dc.subject.otherAntioxidantespt_BR
dc.subject.otherCorantes em alimentospt_BR
dc.titleCan lutein replace annatto in the manufacture of prato cheese?pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643815304084#!pt_BR
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