Concentrado protéico de soro como substituto de gordura em p？o de queijo

the objective of this research was to evaluate the effect of substituting the fat by whey protein concentrate (wpc) in scalded (scb) and non-scalded (nscb) cheese bread, determine the best levels of addition and compare the effect of substitution during storage. the sensory characteristics of sample appearance, crust appearance, texture and flavor were evaluated by a team of 5 judges selected on the basis of their sensory acuity and with experience in cheese bread technology. the specific volume was also determined using the seed displacement method, and the texture using the ta-xt2i texturometer. the results were evaluated by the analysis of variance (anova) and tukey's test at the 5% significance level, using the statistical analysis system, version 8.0 (the sas institute, cary, n.c., usa). for scb and nscb and 3 months of storage, the substitution of fat up to levels of 50% and 100%, respectively, caused no significant differences (p > 0.05) when compared with the standard. the nscb with 50% fat substitution and 4 months of storage only showed a significant difference (p < 0.05) for texture and crust appearance. of the characteristics evaluated in the scalded (scb) and non-scalded (nscb) cheese bread with fat substitution, that showing the greatest significant (p < 0.05) differences was instrumental texture. the best substitution levels were 50% fat in the scalded cheese bread and 100% fat in the non-scalded cheese bread.