TY - GEN
T1 - Análisis del perfil de textura del queso mantecoso comercial
AU - Araujo, Ana Paula Villalobos
AU - Novoa, Danny Chávez
AU - Lescano, Leslie
AU - Rojas, Meliza Lindsay
AU - Pagador, Sandra
AU - Linares, Guillermo
AU - Sánchez-González, Jesús
N1 - Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2021/1/1
Y1 - 2021/1/1
N2 - The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.
AB - The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.
KW - Adhesiveness
KW - Gumminess
KW - Mantecoso cheese
KW - Texture profile analysis
KW - Trademarks
UR - https://www.scopus.com/pages/publications/85122008091
U2 - 10.18687/LACCEI2021.1.1.149
DO - 10.18687/LACCEI2021.1.1.149
M3 - Contribución a la conferencia
AN - SCOPUS:85122008091
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Zapata Rivera, Luis Felipe
A2 - Aranzazu-Suescun, Catalina
PB - Latin American and Caribbean Consortium of Engineering Institutions
T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
Y2 - 19 July 2021 through 23 July 2021
ER -