Development of cheese bread with low sodium content and enriched with fibers.

Abstract

By presenting high in sodium and fat known as food 'of risk', it can cause undesirable reactions in the human organism, like increased blood pressure, associated with heart failure, stroke and ischemic heart diseases resulting in millions of premature deaths. Due to the demand for foods with low calorie, quick and easy preparation is that this present study had to develop cheese bread with lower sodium content and enriched with fibers and to provide acceptable sensory characteristics. Developed two cheese bread formulations from a formation pattern, with sesame and flaxseed P1 and P2 with linseed. The acceptability of those two cheese bread were evaluated by 90 volunteers using a evaluation form to score from 1 (disliked) to 4 points ("liked to much").Where the highest grades 4 - I liked very much, were attributed respectively to the formulations P1 and P2, which evaluated the taste, flavor, texture and color. Both formulations had good acceptance, without statistical difference. It is concluded that in the face of the tests undertaken the goal was reached. The exchange of minas cheese by the cream of ricotta in the elaboration of Cheese Bread had as a consequence a product with lower content of sodium (P1 - 34.8% / P2 - 34.9%) and energy value (P1 - 64.3%/ P2 - 63.9%), and can be considered a product light.