The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P ≤ 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest concentration of calcium and firm, adhesive and cohesive when using the highest concentration of calcium. These results indicate that the use of low calcium concentrations (0.3 and 0.5%) increase the hardness of tofu and result in a product prone to fluidity. Of these two calcium concentrations, the lower provided a higher degree of product fluidity. The physicochemical characteristics did not change significantly with the addition of calcium chloride. These results suggest that calcium chloride could be used as an additive to improve tofu fluidity.
J. Leiva, and H. Figueroa. 2010. Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis. Cien. Inv. Agr. 37(1): 85-91. The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profile includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed with hardness and deformability. From the results, it can be concluded that the sensory properties shown in the Chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fluidity (cohesiveness, adhesiveness, springiness) of the cheese. The map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.
Resumen El objetivo de este trabajo fue estudiar la remoción química de piel de arándano a diferentes concentraciones de soda y tiempos de inmersión. La metodología utilizada emplea un diseño factorial de superficie de respuesta del tipo 2 2. Como respuesta, se consideró la remoción de piel de arándano, ya sea total o parcial. Las variables analizadas fueron la concentración de soda y el tiempo de inmersión. Los resultados indicaron que la concentración de soda tuvo un efecto positivo marcado, al igual que el tiempo de inmersión pero en menor grado. Ambas variables no deben ser interpretadas separadamente, en razón del gran efecto de interacción entre ellas. Se concluye que al utilizar 1.5% NaOH por 5 segundos, se obtiene una adecuada remoción de piel, sin dañar los frutos.
Resumen El objetivo de este estudio fue evaluar el efecto de la temperatura y tiempo de almacenamiento sobre la calidad microbiológica y sensorial de tomates deshidratados. Se determinó el contenido de humedad y actividad de agua, se realizó recuento de Escherichia coli, hongos y levaduras, y se evaluó la intensidad percibida en cada característica sensorial del tomate deshidratado. La información fue analizada mediante determinación de efectos, coeficientes de correlación, regresión múltiple, análisis de componentes principales y análisis de conglomerados. Los resultados indicaron una asociación importante entre hongos, levaduras y Escherichia coli, además de apariencia, aroma y sabor. Basado en los resultados del estudio, se concluye que el tomate deshidratado presentó características microbiológicas y sensoriales deseables a temperaturas entre 7 y 20 ºC por un tiempo de hasta 60 días.
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