Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according the Central Composite Rotatable Design, two independent variables (pequi oil and emulsifier) levels (7 13%; 1 2%) were assessed for moisture, protein, lipids, pH, acidity, color, texture. conclusion, emulsifier improved texture body of by decreasing its cohesiveness, hardness, gumminess, springiness, chewiness.