Evaluación de las propiedades físicas y texturales del buñuelo
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Buñuelos are a kind of fried food very
popular in Colombia, and are made mainly with yucca
sour starch (fermented), corn starch, cheese, water
or milk. Objective. Evaluate the physical and textural
of buñuelos, by the use of two types of cheese:
the costeño cheese and the white cheese. Materials
and methods. The physical-chemical characteristics
of the cheese and of the fermented yucca starch
were evaluated as raw materials of the product. Two
formulas for buñuelos were evaluated with physical
tests (diameter, density and weight) and textural
tests (firmness, fracture and texture profile analysis).
Besides, a triangular test was performed to the samples
in order to find out if there was a perceptible
sensorial difference regarding the original taste. Results.
Concerning the physical characteristics, the
buñuelos made with white cheese were more dense
and active in water, while buñuelos made with costeño
cheese had a bigger volume. Concerning the textural properties, firmness was superior for buñuelos
made with white cheese. In the texture profile analysis,
buñuelos made with white cheese were harder,
while the ones made with costeño cheese were
more elastic. The results of the sensory analysis suggested
that costeño cheese gives a characteristic
taste to the product. Conclusion. The type of cheese
used to elaborate buñuelos affects their physical
and textural properties. Costeño cheese gave those
buñuelos better physical and textural properties,
plus a characteristic taste.
Description
Keywords
Corporación Universitaria Lasallista, Buñuelos, Alimentos, Alimentos - Análisis, Textura de alimentos, Quesos