RESUMO
The objective of this study was to determine the effect of stretching pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. A no-brine cheese-making method was used to control both melting and stretching temperatures. Six vats of cheese, each with a different stretching pH (5.2, 5.3, 5.4, 5.5, 5.6, and 5.7), were made in 2h. Cheese-making was replicated using 2 different lots of milk. Differences in stretching pH significantly affected all variables evaluated; stretching temperature and pH were positively correlated. Technological parameters showed an inverse relationship between pH and acidity and a direct relationship between melting and stretching temperature. The yield was highest as the pH increased and ranged from 11.4 to 12.9 kg of cheese/100 kg of milk. Physicochemical characteristics showed the following: moisture 48.1 to 53.5% (soft and semi-hard cheese), fat 46.3 to 54.9% (dry basis, full-fat cheese), minerals 2.8 to 3.5% (dry basis), calcium content 0.5 to 1.0% (dry basis), sodium 0.38 to 0.78% (dry basis), and whiteness index 77.2 to 84.5. Texture parameters showed that as the stretching pH increased, hardness increased, adhesiveness decreased, cohesiveness decreased, springiness increased, and chewiness increased. Samples were grouped based on principal component analysis. Group 1 contained cheeses at pH 5.2 and 5.3 and were better in terms of retention of components. Group 2 contained cheeses at pH 5.6 and 5.7. These cheeses attained the highest yields, were whitest, and presented the highest values for texture parameters except for adhesiveness and cohesiveness. The third group of cheeses at pH 5.4 and 5.5 were considered the best because they showed a good balance among all variables evaluated.
Assuntos
Queijo/análise , Queijo/normas , Indústria de Laticínios/métodos , Qualidade dos Alimentos , Adesividade , Análise de Variância , Congelamento , Dureza , Concentração de Íons de Hidrogênio , Ácido Láctico/química , Análise de Componente Principal , VenezuelaRESUMO
The traditional production of corn tortilla has been modified by new processing technologies to make possible a commercial-scale production; this practice has resulted in products having sensory properties different from those produced by the traditional method. There is no published information on sensory attributes driving acceptance and purchase intent of corn tortillas. Identifying sensory drivers for acceptance and purchase intent of corn tortillas will help commercially produce products that satisfy consumers' expectations. A consumer study was conducted to evaluate acceptance and purchase intent of corn tortillas and determine drivers of acceptance and purchase intent of the products. Ten samples of corn tortillas were selected to represent a variety of corn tortillas available in the Mexican market. Three hundred Mexican consumers evaluated acceptability of appearance, color, thickness, rollability, resistance to tearing, aroma, chewiness, taste and aftertaste, and overall liking using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a yes/no scale. Analysis of variance and multivariate analysis of variance revealed that consumers were able to differentiate differences in sensory acceptability among 10 samples. For example, 2 homemade and 1 small commercial-scale samples, with an overall liking score of 6.6 to 6.7, were more acceptable than others. Rollability, resistance to tearing, and chewiness were attributes underlying overall differences among 10 samples. Attributes determining overall acceptance of corn tortillas were chewiness and overall liking. Purchase intent was influenced by overall appearance, rollability, chewiness, taste, and overall liking. This study revealed critical sensory attributes and their weights given by Mexican consumers when making decisions for acceptance and purchase intent of corn tortilla.