Queijos frescos e maturados com adição da flor clitoria ternatea

Abstract

Cheese is an ancient and widely appreciated food, valued for its nutritional content and versatility. Meanwhile, Non-Conventional Food Plants (PANCs), such as Clitoria ternatea, are notable for their antioxidant, antimicrobial, and medicinal properties, making this combination a potential functional product. This study aimed to evaluate the physicochemical and microbiological quality of cheeses marinated with C. ternatea tea and those with the plant incorporated into the cheese mass. The experiment was conducted at the Agricultural Sciences Center of the Federal University of Paraíba, using bovine milk for cheese production. A Completely Randomized Design (CRD) with three replicates and two variations (fresh and matured) was employed. The study found no significant differences among treatments regarding dry matter, moisture, fat, fat in dry extract, and crude protein content. However, cheeses marinated in the tea exhibited lower ash content compared to other treatments. The samples displayed low enterobacteria counts, except for some fresh cheese samples, which showed values ranging from 52,000 to 12,960 CFU/g. Only one matured cheese sample exhibited a high count, totaling 198,000 CFU/g, possibly due to environmental contamination or improper handling. Regarding total coliforms (35°C), most fresh cheese samples showed high counts, with half of the samples equal to or exceeding 1,100 MPN/g. In contrast, matured cheeses demonstrated a drastic reduction in these microorganisms. All samples tested negative for coliforms at 45°C and E. coli. In addition to the benefits of the maturation process, the incorporation of C. ternatea may enhance the microbiological quality of cheeses due to the bioactive compounds present in the flowers, such as anthocyanins, which positively influence microbiological characteristics, particularly in matured cheeses. The infusion of Clitoria ternatea in cheese reduced ash content, especially in marinated treatments. Maturation ensured food safety, improved quality by concentrating nutrients, and reduced undesirable microorganisms.