Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Leiva, Javier; Figueroa, Sebastián

doi:10.4067/s0718-16202010000100008

Cited by 8 publications

(6 citation statements)

References 28 publications

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“…Although other authors (Hort et al, 1997) found a negligible influence of chemical parameters on sensory textural variables, in this study, PCA showed a positive relationship between pH and tenderness, sweetness, and saltiness, whereas a negative correlation was observed between pH and grainy, oiliness, color and structure uniformity, sourness and milk (Figure 1). Leiva and Figueroa (2010) found that some sensory properties such as cohesiveness, firmness, and deformability were closely related to chemical parameters (i.e., pH, moisture, and salt content) in determining the perception of the sensory structure of Chanco cheese. As also observed in our study, Pereira et al (2006) found a relationship between sensory firmness, adhesiveness, and chemical data.…”

Section: Sensory Profile Of Scamorza Cheesementioning

confidence: 99%

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese

Braghieri

Piazzolla

Romaniello

et al. 2015

Journal of Dairy Science

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The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers.

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Section: Sensory Profile Of Scamorza Cheesementioning

confidence: 99%

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese

Braghieri

Piazzolla

Romaniello

et al. 2015

Journal of Dairy Science

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“…Belitz, et al (2009) uvádzajú, že vzorky syrov, ktoré testovali si udržali stabilitu pri skladovaní a udržali si konštantnú hodnotu pevnosti, súdržnosti a priľnavosti. Leiva a Figueroa (2010) vo svojom výskume poukazujú na možnosť, ak sa zvýši vlhkosť syra, môže byť zhoršená pevnosť syra. Marshall (1990) uvádza, že vlhkosť pôsobí na syry ako zmäkčovadlo a teda znižuje reologické vlastnosti a naopak tuk obsiahnutý v syroch má len malý vplyv na reologické vlastnosti za rovnakých podmienok.…”

Section: Sledovanie Lepivosti Tavených Syrov a Tavených Výrobkov Druhunclassified

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

Čapla¹,

Zajác²,

Vietoris³

et al. 2015

JCEA

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In this work we evaluated the texture of processed cheese and processed products. The products we have retained as it is assumed that they kept and used by ordinary consumers. This means that the product purchased certain period has elapsed, we included in our test conditions. Texture analysis help provide the basic methods and explaining procedures for analysis, also provide for the initiation of new types of tests or review new products and therefore be dealt with differences in the products according to specific requirements. Sensory panels also play an important role in the evaluation of food products, but the use of texture analyzer eliminates human error and tests carried out are consistent and accurate. Analysis of texture help manufacturers monitor and analyze the texture characteristics of their products. From the producers can modify the product key factors such as characteristics of the milk into cheese and can also modify manufacturing processes to the functional properties of cheese. Fulfilling the basic requirements to maintain their properties and cheese functionality.Keywords: analysis, cheese, properties, texture Abstrakt V práci sme hodnotili textúru tavených syrov a tavených výrobkov. Výrobky sme mali uchované tak, ako sa predpokladá, že ich uchovávajú a používajú bežní spotrebitelia. To znamená, že od zakúpenia výrobkov uplynie istá doba, ktorú sme zahrnuli do našich podmienok testovania. Analýzy textúry pomáhajú pri poskytovaní 250

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“…With the highest concentration of calcium (sample B), the product was described as strong, adhesive and cohesive. In general, calcium salts increase the firmness of the cheese, promoting the formation of a protein matrix with a greater number of ionic interactions (Cervantes et al, 1983), while the sensory characteristics of elasticity, adhesiveness and cohesiveness provide information about the status of cheese fluidity (Leiva and Figueroa, 2010). By using a low concentration of salt (sample), weak interactions take place and water loss is reported in the protein matrix, decreasing the cohesiveness of the gel.…”

Section: Correspondence Analysismentioning

confidence: 99%

“…The use of 0.4% calcium sulfate is sufficient to obtain a firm-textured tofu, without being too hard (Prabhakaran et al, 2006). The cohesiveness, adhesiveness and elasticity are sensory texture features that are used to characterize the fluidity state of cheese (Leiva and Figueroa, 2010). Reducing the level of added calcium in cheese results in a more hydrated protein matrix (Guinee et al, 2002), which is prone to a more fluid state (Sheehan and Guinee, 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

2011

Self Cite

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The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P ≤ 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest concentration of calcium and firm, adhesive and cohesive when using the highest concentration of calcium. These results indicate that the use of low calcium concentrations (0.3 and 0.5%) increase the hardness of tofu and result in a product prone to fluidity. Of these two calcium concentrations, the lower provided a higher degree of product fluidity. The physicochemical characteristics did not change significantly with the addition of calcium chloride. These results suggest that calcium chloride could be used as an additive to improve tofu fluidity.

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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Cited by 8 publications

References 28 publications

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

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