NDLI: Estudio del efecto de la adición de cultivo láctico e inulina en la elaboración y evaluación sensorial del queso fresco bajo en grasa

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Estudio del efecto de la adición de cultivo láctico e inulina en la elaboración y evaluación sensorial del queso fresco bajo en grasa

Content Provider	Semantic Scholar
Author	Chiriboga, Ponce Alejandra, Marí
Copyright Year	2014
Abstract	In Ecuador, cheese production has increased in recent years; being fresh cheese the more consumed by the easy preparation and low cost, demand focuses on foods that provide health benefits which has driven the production of functional foods, which, besides providing an intrinsic nutritional value, help to maintain the overall health in the human body and also have an additional beneficial effect or preventive in the host. The purpose of this research was to evaluate the effect of the addition of lactic culture and inulin in low fat fresh cheese and its acceptance from the consumer. A completely randomized design was used with a factorial arrangement of 4 x 2. There were 8 treatments with 3 repetitions (24 experimental units), considering the factors of inulin (levels of 0%, 1%, 2%, and 3%), and lactic culture (levels of 0% and 0.04%). The data was analyzed through Analysis of Variance (ANOVA), and means with Turkey’s test at 5%. The inulin influenced significantly in the moistness, performance and degree of penetration, while the lactic culture only influenced the pH. Four prototypes were selected as the best according to the weighting of the response variables as evaluated using a sensory test system that considers 3 attributes (taste, smell and adhesion). The treatment with 1% of inulin and 0% lactic culture was the most preferred among all attributes evaluated, followed by the control (0% inulin, and 0% of lactic culture). The least preferred treatment had 1% inulin and 0.04% lactic culture. An acceptability test by a 7-point hedonic scale determined that the treatment with 1% inulin and 0% lactic culture had an acceptability of 5.44 ranking between I like it, and I like it a lot.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.usfq.edu.ec/bitstream/23000/3315/1/110912.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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