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Use of a pitanga bagasse (Eugenia uniflora L.) as a new ingredient to improve Petit Suisse's techno-functional properties

Published online by Cambridge University Press:  03 November 2025

Jessyca Caroline Rocha Ribas Open the ORCID record for Jessyca Caroline Rocha Ribas [Opens in a new window] ,
Bianka Rocha Saraiva ,
Glécilla Colombelli De Souza Nunes ,
Marcos Luciano Bruschi  and
Paula Toshimi Matumoto Pintro
Jessyca Caroline Rocha Ribas
Affiliation:
Department of Animal Science, State University of Maringá, Maringá, PR, Brazil
Bianka Rocha Saraiva
Affiliation:
Departament of Agronomy, State University of Maringá, Maringá, PR, Brazil
Glécilla Colombelli De Souza Nunes
Affiliation:
Department of Mechanical Engineering, State University of Maringá, Maringá, PR, Brazil
Marcos Luciano Bruschi
Affiliation:
Departament of Pharmacy, State University of Maringá, Maringá, PR, Brazil
Paula Toshimi Matumoto Pintro*
Affiliation:
Department of Animal Science, State University of Maringá, Maringá, PR, Brazil Departament of Agronomy, State University of Maringá, Maringá, PR, Brazil
*
Corresponding author: Paula Toshimi Matumoto Pintro; Email: ptmpintro@gmail.com
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Abstract

This research paper evaluated the effects of different concentrations of pitanga (Eugenia uniflora L.) bagasse (PB) on the chemical, technological, and sensory properties of Petit Suisse. Petit Suisse cheeses were formulated without PB (control) and with the enrichment of 0.5%, 1.0%, and 1.5% PB, respectively. The cheeses were evaluated over a 21-day storage period. PB significantly increased Petit Suisse cheeses’ fibre content and yield. There was also an increase in antioxidant activity. Higher levels of PB resulted in lower hardness and greater syneresis. In rheological measurements, the cheeses showed typical behaviour of a viscoelastic solid; However, the inclusion of PB altered the casein network, making the structure softer than the control. The PB does not affect the viability of Lactococcus and Streptococcus, maintaining the probiotic character of the product. The Petit Suisse with 1% PB resulted in greater sensory acceptance. In conclusion, adding pitanga bagasse to Petit Suisse cheese has been demonstrated to provide attractive, functional characteristics and sensory properties, opening new possibilities for product development in the dairy industry.

Keywords

Antioxidant activitybyproductdairy productsyneresisviscoelastic properties

Information

Type
Research Article
Information
Journal of Dairy Research , First View , pp. 1 - 10
Copyright
© The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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