The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality. We observed that the texture and flavor profile varied among the evaluated artisanal Minas cheeses from Serra da Canastra, some cheeses being more characterized by creamy and soft or hard and firm sensations, whereas others had high dominance rates for crumbly texture. In relation to flavor, salty and bitter tastes were dominant in most cheeses, some also being characterized by a sour taste, and others by buttery and rancid attributes, which indicates a lack of product standardization. However, all samples obtained scores between 6 (liked slightly) and 7 (liked moderately), indicating good acceptability in relation to the texture and flavor of the evaluated cheeses. Moreover, it is possible to infer that creamy and soft or hard and firm are positive attributes for cheese texture, and bitter, buttery, salty, and acid taste drive cheese acceptance. This study provides important information for product standardization, quality improvement, and process origin indications, besides providing quality attributes that meet consumer desires.

O pão doce é um produto amplamente consumido. A adição de cereais não convencionais como a quinoa, juntamente com vegetais desidratados, é uma alternativa de enriquecimento saudável a estes alimentos. A substituição da água utilizada na fabricação da massa por soro de leite permite o aproveitamento desse resíduo e, consequentemente, enriquece o pão com as proteínas do soro. Objetivo: avaliar as características sensoriais de pão doce elaborado com soro de leite, adição de farinha de quinoa e folha de ora-pro-nobis desidratada, bem como sua aceitabilidade por parte dos provadores. Metodologia: foram testadas três formulações, sendo que todas continham a mesma quantidade de quinoa (6%) e soro de leite (40%) e apenas o percentual de ora-pro-nóbis desidratada variou (0%, 0,5% e 1%). Para a análise sensorial foram avaliados os seguintes atributos: cor, sabor, aroma e impressão global. O procedimento estatístico utilizado foi o Teste Tukey, em blocos casualisados, com 50 provadores (blocos) e 150 parcelas. Resultados: para o atributo cor, as formulações com 0 e 0,5% de ora-pro-nóbis desidratada tiveram aceitação maior pelos provadores e a formulação com 1% teve menor aceitação. Já para os outros atributos: aroma, sabor e impressão global, as três formulações tiveram a mesma aceitação Conclusão: percebe-se que a adição do ora-pro-nóbis desidratado, o soro de leite e a quinoa é uma alternativa viável para o enriquecimento do pão doce.

PurposeThe main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.Design/methodology/approachMozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.FindingsThe zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.Originality/valueThis paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.