Efecto de sustitutos de grasa en propiedades sensoriales y texturales del queso crema
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Cream cheese is a well accepted product,
but it contents a high number of calories and
this is the reason why many people with metabolism
problems or trying to be in shape, take it out
from their normal diet. Producing cream cheese with
a low fat content is an attractive choice for these
people, offering new market opportunities. Objective.
To elaborate and characterize the texture and
sensory characteristics of low fat cream cheese, with
two additions (Z-trim and Passelli SA2) in three different
percentages. Materials and methods: Six formulas
were developed with different fat contents, by
using two fat substitutes at three concentrations:
(0,5, 1,0 and 1,5%) and Passelli SA2 (1, 2 and
3%). The pH and acidity levels were registered at
the end of the fermentation, and also was the cream
cheese performance related to the quantity of raw
material used. The variable to evaluate the effect of
the fat substitutes was the sensorial evaluation, by
the application of a cualitative descriptive analysis
and texture measures with a sphere of 0,5 mm of
diameter using the TA-XT2i texturometer measuring
hardness, adhesivity, gumminess and
chewability. Results: The fat substitute Z-trim (0,5%)
had the best behavior in the instrumental and sensory
tests, because its grade was the closest to the value of the witness cheese with a 23,91% performance
and a calories reduction of 30%. Conclusion.
Z-trim fat substitute had the best behavior in
the instrumental and sensory tests applied and the
Passelli SA2 fat substitute had the best behavior
under performance and fat content terms, for the
cheeses elaborated.
Description
Keywords
Queso crema, Corporación Universitaria Lasallista, Alimentos dietéticos, Alimentos - Producción, Derivados lácteos, Sustituto de grasa, Análisis sensorial (alimentos), Análisis instrumental (alimentos)