“EFECTO DEL TIPO DE SONDA Y VELOCIDAD DE LA PRUEBA DE PENETRACIÓN SOBRE LOS PARÁMETROS DE TEXTURA INSTRUMENTAL DEL QUESO CREMA”

Cream cheese is a type of soft cheese widely used as an ingredient in several types of dishes. It is common to use a sensory analysis to determine the quality ofthe food in order to obtain information on how a product is perceived after been consumed. A comparison and a correlation analysis about a cheese sensory texture have been done during this investigation. Therefore, some instrumental texture parameters and different analysis protocol applications were employed to analyze cream cheese sensorially. A sensory analysis was performed with a panel of 20 sensory evaluators. For instrumental analysis the same cream cheese was analyzed under five types of probes and three speed levels (0.3 mm/s, 0.7 mm/s or 1 mm/s), with a constant penetration of 20 mm. Each test was repeated 20 times in a texturometer equipment (CT3 Brookfield). In this study, it was found that the probe types and speed tests used in the equipment are factors that affect the results of the instrumental texture parameters. As the most relevant conclusions, it is suggested using the probe in the form of a cone with an angle of 30°, since this probe is more sensitive with respect to the other probes in the cream cheese penetration test: then, other protocols should be omitted. On the other hand, the desirable speed rates would be from 0.7 to 1mm/s with 20 mm as a constant penetration distance because they offer similar results among them, and they have a rapid speed on the test.

• मुख्य लेखक: González Castillo, Alex Vinicio (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2019
• विषय: textura; queso crema; prueba de penetración; texturómetro
• ऑनलाइन पहुंच: http://dspace.unach.edu.ec/handle/51000/5446