Estimación de la vida útil fisicoquímica, sensorial e instrumental de queso crema bajo en calorías
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Date
2008
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Useful life time studies are important
to define the duration of food, and necessary for not
overestimate or underestimate the real life time of the product. Objective. To determine the useful life
time of low calories cream cheese under physic, chemical
and sensory terms. Materials and methods.
With two fat substitutes (Z-trim and Paselli SA2) at
three different concentrations each, it was calculated
which one of them did not cause significant changes
in the cream cheese in a sensory level with proofs
aimed to consumers and instrumental by the use of
a texture analyzer TA-XT2i, comparing them with a
pattern cream cheese sample elaborated with no fat
substitute. Results. The substitute with the best
behavior in relation to the parameters mentioned
above was Z-trim at 0,5%. Conclusion. The useful
life time of the product can be established in three
months, given the fact that the results obtained in the
sensory proof are more representative.
Description
Keywords
Queso crema, Alimentos dietéticos, Corporación Universitaria Lasallista, Derivados lácteos, Análisis sensorial (alimentos), Vida útil de los alimentos, Análisis de textura (alimentos)