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- Title
PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS DE QUEIJOS FRESCAIS SABORIZADOS COM PEQUI (Caryocar Brasiliense Camb.).
- Authors
Gonçalves Souza, Diene; Pereira da Silva, Marco Antônio; Campos de Moura, Lígia; Gonçalves Dias, Laís; Rocha Plácido, Geovana; Caliari, Márcio; Borges de Oliveira, Kênia; Aparecida Célia, Juliana
- Abstract
Among the dairy products manufactured in Brazil, Frescal cheese is the most consumed. As way to differentiate the product and make it more attractive, Flavorings are added to the cheese and among these, we can mention pequi, constituent of the natural flora of the Cerrado that has a special flavor and aroma, as well as its own nutritional value. The objective were evaluate the sensorial profile, physical-chemical characterization, centesimal composition and color, due to the influence of the different concentrations of pequi pulp, through the development of four cheese formulations containing 5%, 10%, 15% and 20% of pequi pulp. After obtaining, the cheeses were stored at 4 °C for pH and titratable acidity evaluation. On the eighth day of storage the centesimal composition and sensorial profile were evaluated. The sensory acceptance test was conducted with 50 untrained testers using a seven-point hedonic scale for flavor, color, texture and appearance attributes. The intention of buying the cheese flavored with pequi were evaluated. The cheese with 5% of pequi pulp showed good acceptance and good intention to buy.
- Publication
Global Science & Technology, 2017, Vol 10, Issue 1, p105
- ISSN
1984-3801
- Publication type
Article