Avaliação e definição do perfil de textura ideal de queijo petit suisse

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.