Ciência e Agrotecnologia
versão impressa ISSN 1413-7054
PEREIRA, Joelma; SILVA, Rossana Pierangeli Godinho; NERY, Fernanda Carlota e VILELA, Evódio Ribeiro. Comparison between determined and stated chemical composition in different cheese bread brand. Ciênc. agrotec. [online]. 2005, vol.29, n.3, pp. 623-628. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542005000300017.
The cheese bread, made using fermented starch of cassava, cheese and eggs is a nutritious food and a alternative source of carbohydrate for allergic people to gluten (wheat protein). It is a tradicional home made food, easily and fastly prepared, altought it is highly industrialized product, with many industries offering a large amount of products for exportation. Due the lack of quality control it is necessary to optimize the production e characterize the ingredients and products. The present work was developed in the Departamento de Ciência dos Alimentos da Universidade Federal de Lavras and had as objective to compare the centesimal composition of cheese bread with the data found in the packages. The centesimal composition, pH and titrable acidity were determined in the mass and in the roasted cheese bread. There were differences in the chemical composition among the masses and among roasted cheese breads. In the comparison with the data of the packages, we observed that protein contents were lower than that calculated value. In two brand, the lipid content also presented lower value and considering the data related to energy, one brand underestimated the caloric value of the product.
Palavras-chave : Cheese bread; chemical composition.