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 | Acesso ao texto completo restrito à biblioteca da Embrapa Maranhão. Para informações adicionais entre em contato com cpacp.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Maranhão. |
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Data corrente: |
21/07/2026 |
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Data da última atualização: |
23/07/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CHAGAS, B. A.; BESSA, J. M. R.; LOPES, M. V. A.; SILVA, L. M. R. da; SOUSA, P. H. M.; NUNES, G. M. V. C.; WURLITZER, N. J.; BENEVIDES, S. D. |
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Afiliação: |
BÁRBARA ALVES CHAGAS, UNIVERSIDADE FEDERAL DO CEARÁ; JULIANA MARIA RABEILO BESSA, UNIVERSIDADE FEDERAL DO CEARÁ; MARCOS VINÍCIUS AQUINO LOPES, UNIVERSIDADE FEDERAL DO CEARÁ; LARISSA MORAIS RIBEIRO DA SILVA, UNIVERSIDADE FEDERAL DO CEARÁ; PAULO HENRIQUE MACHADO SOUSA, UNIVERSIDADE FEDERAL DO CEARÁ; GUILHERMINA MARIA VIEIRA CAYRES NUNES, CPACP; NEDIO JAIR WURLITZER, CNPAT; SELENE DAIHA BENEVIDES, CNPAT. |
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Título: |
Babassu coconut (Attalea speciosa) cheese analogue: technological development and social innovation potential. |
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Ano de publicação: |
2026 |
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Fonte/Imprenta: |
Journal of Culinary Science & Technology, v. 24, n. 4, p. 1417–1436, 2026. |
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ISSN: |
1542-8044 |
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DOI: |
https://doi.org/10.1080/15428052.2026.2635128 |
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Idioma: |
Inglês |
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Conteúdo: |
Concerns about health, sustainability and animal welfare have driven the increased consumption of plant-based foods. Cheese substitutes are a nutritious and viable alternative. This study aims to develop a cheese analogue made from babassu, coconut and almonds. The study evaluated its stability when stored at 8°C over a 60-day period, as well as its composition and sensory properties. The composition of the cheese was comparable to that of other traditional cheeses: moisture content was 67.50%; lipids, 22.93%; ash, 1.67%; carbohydrates, 4.24%; protein, 3.80%; essential amino acids, 4.03%; and non-essential amino acids, 3.95%. The texture was similar to that of semi-solid cheeses, with a light yellow color. The cheese analogue received an average score of 7 for overall acceptance and 4 for purchase intention, indicating its viability as a new alternative to traditional cheese and highlighting opportunities for social innovation in communities that depend on the commercial exploitation of babassu. |
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Palavras-Chave: |
Análise sensorial; Análogo de queijo; Babassu; Cheese substitute. |
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Thesagro: |
Alimento Vegetal; Babaçu. |
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Thesaurus Nal: |
Plant-based foods; Sensory evaluation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02023naa a2200325 a 4500
001 2188484
005 2026-07-23
008 2026 bl uuuu u00u1 u #d
022 $a1542-8044
024 7 $ahttps://doi.org/10.1080/15428052.2026.2635128$2DOI
100 1 $aCHAGAS, B. A.
245 $aBabassu coconut (Attalea speciosa) cheese analogue$btechnological development and social innovation potential.$h[electronic resource]
260 $c2026
520 $aConcerns about health, sustainability and animal welfare have driven the increased consumption of plant-based foods. Cheese substitutes are a nutritious and viable alternative. This study aims to develop a cheese analogue made from babassu, coconut and almonds. The study evaluated its stability when stored at 8°C over a 60-day period, as well as its composition and sensory properties. The composition of the cheese was comparable to that of other traditional cheeses: moisture content was 67.50%; lipids, 22.93%; ash, 1.67%; carbohydrates, 4.24%; protein, 3.80%; essential amino acids, 4.03%; and non-essential amino acids, 3.95%. The texture was similar to that of semi-solid cheeses, with a light yellow color. The cheese analogue received an average score of 7 for overall acceptance and 4 for purchase intention, indicating its viability as a new alternative to traditional cheese and highlighting opportunities for social innovation in communities that depend on the commercial exploitation of babassu.
650 $aPlant-based foods
650 $aSensory evaluation
650 $aAlimento Vegetal
650 $aBabaçu
653 $aAnálise sensorial
653 $aAnálogo de queijo
653 $aBabassu
653 $aCheese substitute
700 1 $aBESSA, J. M. R.
700 1 $aLOPES, M. V. A.
700 1 $aSILVA, L. M. R. da
700 1 $aSOUSA, P. H. M.
700 1 $aNUNES, G. M. V. C.
700 1 $aWURLITZER, N. J.
700 1 $aBENEVIDES, S. D.
773 $tJournal of Culinary Science & Technology$gv. 24, n. 4, p. 1417–1436, 2026.
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Registro original: |
Embrapa Maranhão (CPACP) |
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| Registros recuperados : 2 | |
| 1. |  | GAMA, R. C. N. da; CASTRO, J. de S.; MARANGON, B. B.; JESUS JÚNIOR, M. M. de; RIBEIRO, V. J.; SILVA, J. da; CALIJURI, M. L. Microalgae bioinputs as disruptive technology for a sustainable agriculture: a systematic and bibliometric review. Journal of Environmental Chemical Engineering, v. 13, article 116034, 2025.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Hortaliças. |
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| 2. | | ALMEIDA, K. M.; MARANGON, B. B.; RIBEIRO, V. J.; CASTRO, J. de S.; SILVA, J. da; MATTIELLO, E. M.; SILVA, A. A. de S.; SILVA, E. C. M.; CALIJURI, M. L. Microalgae cultivated in industrial wastewater as agricultural bioinputs: technical and life cycle assessment to support sustainable production. ACS Omega, v. 10, n. 48, p. 59208–59218, Nov. 2025.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 2 | |
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