Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126323801718784 |