Influence of different concentrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese

被引：0
|
作者：
Peres Dutra, Eduardo Reis [1 ]
Moreira Furtado, Marco Antonio [2 ]
de Abreu, Luiz Ronaldo [3 ]
机构：
[1] UFLA, Ciencia Alimentos, Campinas, SP, Brazil
[2] Univ Fed Juiz de Fora, Culdade Farm & Bioquim, Juiz de Fora, Brazil
[3] Univ Fed Juiz de Fora, Dept Ciencia Alimentos, Juiz de Fora, Brazil
来源：
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE | 2009年 / 64卷 / 371期
关键词：
cottage cheese; hydrocolloids; physico-chemical characteristics; sensory evaluation;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
It was evaluated the utilization of concentrations of 0.5: 1.0 and 2.0% w / w of hydrocolloids (stabilizer) in the dressing used in the production of skimmed cottage cheese were evaluated. The dressing was prepared and its samples analyzed for their physicochemical characteristics relative to pH and viscosity being added to the cottage cheese skimmed mass obtained from the use of lactic acidic yeast. The cheeses samples were analyzed after 2, 15 and 30 days of storage for their physicochemical characteristics of pH, free dressing drained, NS pH4.6 , / NT, NS TCA12% , NT and sensorial in the test of acceptance. The average dressing viscosity found for the treatments using 0.5; 1.0 and 2.0% m / m of dressing stabilizer Was 1.667x10 -2 Pa.s, 1.267x10 -1 Pa.s and 1065 Pa.s, respectively. The evaluation of various concentrations of stabilizer on the samples "dressing" showed good viscosity "dressing" with 1.0% w / w of hydrocolloids, however no significant difference between the cheeses how the physico-chemical characteristics of pH, compared NS pH4 , 6 , / NT, and NS ratio TCA12% , NT, but with significant difference regarding free dressing drained. The sensory evaluation by the acceptance test did not show a significant difference between the treatments. The evaluation of various concentrations of stabilizer on the samples "dressing" showed good viscosity "dressing" with 1.0% w/w of hydrocolloids, however no significant difference between the cheeses how the physico-chemical characteristics of pH, compared NS pH4 , 6 , / NT, and NS ratio TCA12% , NT, but with significant difference regarding free dressing drained. The sensory evaluation by the acceptance test did not show a significant difference between the treatments. The evaluation of various concentrations of stabilizer on the samples "dressing" showed good viscosity "dressing" with 1.0% w / w of hydrocolloids, however no significant difference between the cheeses how the physico-chemical characteristics of pH, compared NS pH4 , 6 , / NT, and NS ratio TCA12% , NT, but with significant difference regarding free dressing drained. The sensory evaluation by the acceptance test did not show a significant difference between the treatments. And NS ratio TCA12% , NT, but with significant difference regarding free dressing drained. The sensory evaluation by the acceptance test did not show a significant difference between the treatments. And NS ratio TCA12% , NT, but with significant difference regarding free dressing drained. The sensory evaluation by the acceptance test did not show a significant difference between the treatments.
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收藏
页码：48 / U61
页数：8
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