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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ACEVEDO, Diofanor; MARTINEZ, Jesús D.  e  GOMES, Eduardo L.. Determination of the Nutritional Quality of Coastal Whey and Coastal Goat Cheese using Wistar Rats ( Rattus norvegicus ). Inf. tecnol. [online]. 2018, vol.29, n.2, pp.215-224. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642018000200215.

The objective of this research was to determine the nutritional quality of coastal whey and goat coastal cheese employing Wistar rats as the subjects of analysis. An unifactorial design was carried out, varying the fat content for both products (3.75 %, 4.00 % and 4.25 %). The two preparations that obtained the best rheological (coastal whey), textural (coastal cheese) and sensory characteristics were used to determine nutritional quality. Among these parameters the following were determined in the rats: the protein efficiency coefficient (PER), the true digestibility (DV), the net protein utilization (NPU) and the biological value (VB). It was evidenced that PER, NPU, DV and VB were higher in coastal whey. Greater weight gain was also observed in the costal whey fed rats compared to coastal cheese and protein-free feed (control). This could be due to the fact that during feeding the rats tended to consume more coastal whey, being their preferred food.

Palavras-chave : coefficient of protein efficiency; true digestibility; proteins; amino acids; coastal cheese.

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