Efecto del tipo de carragenina en emulsiones de aceite de soja/aislado de proteína de soja utilizadas como sustituto de grasa en quesos tipo panela
DOI:
https://doi.org/10.3989/gya.0240151Palabras clave:
Aceite de soja emulsionado, Análisis del perfil de textura, Carrageninas, Infrarrojo con Transformada de Fourier, Queso tipo panela, Sustituto de grasaResumen
Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México), se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda) como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las propiedades de textura del queso tipo panela.
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