Caracterização sensorial e reológica de requeijão light adicionado de concentrado protéico de soro / Sensory and rheological characterization of light cheese curd with whey protein concentrate
Rita de Cássia dos Santos Navarro da Silva
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia
DATA DE PUBLICAÇÃO
Water and fat content are the main factors influencing texture of cheese curd, so, the relationship between them must be considered in developing a product with reduced fat content. In this context, this work aimed at evaluating the effect of variation of these components on sensory and rheological properties of light cheese curd with Whey Protein Concentrate. Were developed and processed nine formulations of cheese curds containing different fat and water concentrations. The sensory profile was developed by a nine trained judges panel and the attributes evaluated were characteristic color, characteristic aroma, characteristic flavor, consistency, viscosity, spreadability and adhesiveness. Rheological characterization was determined by instrumental analysis, measured at temperatures of 10C and 25C. The correlation between sensory and instrumental analysis was done by Pearson s correlation. Sensory acceptability of cheese curd was evaluated by 100 consumers and results were analyzed by internal preference mapping technique. Results obtained by sensory and rheological analysis show significant effect by F test (p <0.10) of different combinations of fat and water for all traits. Thus linear regression models were adjusted depending on the factors under study (fat content and water). Cheese curds with different combinations of fat and water were similar in rheological and sensory characteristics, showing that reduction of fat in cheese curd should be coupled with the increased water content, providing a balance in solids and, hence, the texture of the product. Simultaneously, this study proposed a new methodology for descriptive sensory evaluation, to reduce time and cost of sensory test. Thus, it was done the presentation of the reference materials at the time of final evaluation of formulations by semi-trained judges. In this method, the curds developed were used only as an study object, since this methodology can be used for any food product. The results obtained by the new method showed significant correlation (p<0.10) with the mean scores obtained by the Quantitative Descriptive Analysis (QDA) and was not different by the t test (p>0.10) for all attributes. So this method showed the potential to quantitatively describe food sensory attributes.
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