Potencial de aplicação de microcápsulas de óleo essencial de orégano em queijo quark

Abstract

The objective was to evaluate the chemical composition and potential application of microcapsu les of essential oil (EO) of oregano at different concentrations (0%, 0,25 %, 0,50%, 0,75% and 1,0%) in cheese quark, in chemical composition and sensory acceptance and suitability of cheese Instru ction n° 53 and Ordinance n° 146, to evaluate the potential a pplica tion of these microca psu les inqu ark cheese. T he five formu la tions differed significantly from ea ch other in rela tion to moistu re content a nd tota l solids, a nd a s regression ana lysis, increasing the microcapsules concentra tion in the qua rk cheese will have the reduction of moisture and consequ ently increases the tota l solids content. In sensory evalua tion of cheese qua rk formu la tions with u p to 0 ,4 5% orega no essencial oil microca psu les showed a slight redu ction in the a ccepta nce a nd pu rcha se intent by classifying between «like slightly / moderately liked» and «maybe buy / maybe not buy and probably buy it». Thus, the cheese produced is it according to the Instruction n. 53 a nd Ordina nce n. 1 46 and the microca psu les show good potentia l for a pplica tion in qu ark cheese.