Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Detalhes bibliográficos
Autor(a) principal: QUISCA,Richard Pacheco
Data de Publicação: 2019
Outros Autores: MORÁN,Jorge Vargas, GALLOZA,Gilberto García, ARIAS,Jonnatan Victor Bañon, MONTOYA,Enrique Neira, URQUIZO,Fanny Ludeña, RAMÍREZ,Miriam Elizabeth Ramos, YACCHI,Teresa Alvarado, CHÁVEZ,Tarsila Tuesta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210
Resumo: Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.
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spelling Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosafresh cheesetara gumsensory acceptancemicrobiological analysismoisture retentionAbstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00418info:eu-repo/semantics/openAccessQUISCA,Richard PachecoMORÁN,Jorge VargasGALLOZA,Gilberto GarcíaARIAS,Jonnatan Victor BañonMONTOYA,Enrique NeiraURQUIZO,Fanny LudeñaRAMÍREZ,Miriam Elizabeth RamosYACCHI,Teresa AlvaradoCHÁVEZ,Tarsila Tuestaeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100210Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
title Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
spellingShingle Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
QUISCA,Richard Pacheco
fresh cheese
tara gum
sensory acceptance
microbiological analysis
moisture retention
title_short Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
title_full Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
title_fullStr Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
title_full_unstemmed Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
title_sort Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
author QUISCA,Richard Pacheco
author_facet QUISCA,Richard Pacheco
MORÁN,Jorge Vargas
GALLOZA,Gilberto García
ARIAS,Jonnatan Victor Bañon
MONTOYA,Enrique Neira
URQUIZO,Fanny Ludeña
RAMÍREZ,Miriam Elizabeth Ramos
YACCHI,Teresa Alvarado
CHÁVEZ,Tarsila Tuesta
author_role author
author2 MORÁN,Jorge Vargas
GALLOZA,Gilberto García
ARIAS,Jonnatan Victor Bañon
MONTOYA,Enrique Neira
URQUIZO,Fanny Ludeña
RAMÍREZ,Miriam Elizabeth Ramos
YACCHI,Teresa Alvarado
CHÁVEZ,Tarsila Tuesta
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv QUISCA,Richard Pacheco
MORÁN,Jorge Vargas
GALLOZA,Gilberto García
ARIAS,Jonnatan Victor Bañon
MONTOYA,Enrique Neira
URQUIZO,Fanny Ludeña
RAMÍREZ,Miriam Elizabeth Ramos
YACCHI,Teresa Alvarado
CHÁVEZ,Tarsila Tuesta
dc.subject.por.fl_str_mv fresh cheese
tara gum
sensory acceptance
microbiological analysis
moisture retention
topic fresh cheese
tara gum
sensory acceptance
microbiological analysis
moisture retention
description Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.00418
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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