Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9542
Title: Avaliação e definição do perfil de textura ideal de queijo petit suisse
Other Titles: Defining the ideal profile texture petit suisse cheese strawberry flavour
Keywords: Teste de aceitação
Análise do perfil de textura
Coagulação ácida
Issue Date: 2011
Publisher: Empresa de Pesquisa Agropecuária de Minas Gerais
Citation: SOUZA, V. R. et al. Avaliação e definição do perfil de textura ideal de queijo petit suisse. Revista do Instituto de Latícinios Cândido Tostes, Juiz de Fora, v. 66, n. 382, p. 48-53, set. /out. 2011.
Abstract: Texture is one of the sensory attributes that affect product acceptance. With the evaluation of instrumental texture and sensory acceptability is possible to define the ideal texture profile of a particu la r produ ct. T hus, the objective wa s to define the ideal texture profile of petit suisse. For this, we analyzed five brands of cheese petit suisse. We conducted a test of accepta nce in respect to the attribute texture, and was also carried out an a na lysis of TPA, the a nalyzed para meters were ha rdness, cohesiveness, gumminess, springiness, chewiness, adhesiveness and resistance. From the results of these evaluations, we conclude that the te xtu re with th e b est sen sor y a cce pta b ili ty para meters has hardness ra nging between 6 .4 3 a nd 6 .6 5 N, cohesiveness varied between 0 .7 1 and 0.77 , va rying between 4 .76 a nd gumminess 4.97, ranging between 4 chewiness, 54 and 4.83, resistance ranging between 0.020 and 0.032 and adhesiveness va ried between 3 4.2 3 a nd 3 5.4 7.
URI: http://www.revistadoilct.com.br/rilct/article/view/182/190
http://repositorio.ufla.br/jspui/handle/1/9542
Appears in Collections:DCA - Artigos publicados em periódicos

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