Potencial do leite caprino: elaboração e avaliação de requeijão cremoso com chimichurri

Abstract

Dairy products made from goat's milk represent nutritional alternatives to cow's milk derivatives, given their proven nutritional value, in addition to the benefits of greater digestibility and low allergenic potential. An example of a dairy product is cream cheese. In this context, an innovative study was conducted with the aim of developing a cream cheese made from goat's milk and evaluating the effects of different concentrations of chimichurri seasoning on the physicochemical and sensory characteristics and purchase intention of cream cheese made from goat's milk. The choice of chimichurri was motivated by its diverse composition of spices such as garlic, oregano and parsley, which provide health benefits as spices. Thus, physicochemical and sensory analyses were carried out, as well as market research regarding the acceptability of cream cheese made from goat's milk in people's daily lives. Three formulations were prepared for this experiment, one being the control formulation (F0) and the following with the addition of 0.3% (F1) and 0.6% (F2) of chimichurri. The parameters evaluated in the physical-chemical analyses were: acidity, pH, moisture, ash, protein and lipid. The total acidity of the formulations presented averages of 1.37 (F0), 1.40 (F1) and 1.51 (F2), the pH varied between the formulations from 6.02 to 6.15, the moisture did not differ statistically between the treatments remaining with an overall average of 64.07, and the ash values also did not obtain statistical difference remaining with an overall average of 2.44%. Regarding protein, the F0 formulation stood out from the others, as well as in the lipid averages. The variables evaluated in the sensory analysis were: appearance, color, flavor, texture, aroma and purchase intention, using a hedonic scale. The three formulations demonstrated good acceptance rates, as all parameters had statistical averages above 7.0. However, it is worth noting that the scale for purchase intention ranged only from 1 to 5, and even so, it obtained good averages. The idea of a creamy goat cheese seasoned with chimichurri was reasonably well accepted in the market analysis, as 97.9% of the interviewees showed interest in trying the product and in relation to purchase intention, 38.5% of the interviewees indicated that they would definitely buy the product, 44.2% indicated that they would probably buy it, 13.5% indicated that they were not sure and only 3.8% indicated that they would probably not buy it. Thus, the potential of this product in the consumer market as an alternative to traditional creamy goat cheese and the viability of innovation with goat milk were evident.