Elaboração de queijo petit suisse sabor morango de baixo valor calórico

Abstract

Adapt to healthy eating habits has become a priority for many consumers. Within this context, one of the current trends is the growth in consumption of diet and light products. The acceptance of the sweetener is linked to its similarity to sucrose, so that once a sweetener to replace sucrose successfully in food formulations, we must conduct studies that allow sensory knowledge of the acceptance of these products. The objective was to elaborate petit suisse cheese strawberry of low-calorie, evaluating different sweeteners. Four formulations were prepared petit suisse, one with sucrose (control) and the other with different types and concentrations of sweetener and different concentrations of sucrose. We conducted a test with the four formulations and, moreover, was given the composition and caloric value of formulations. The formulation that more resembled the control formulation (sucrose) was the formulation F3 (0.04% sucralose and 6.55% sucrose). This wording is framed in the light category sucrose diet and calorie and fat.