ResumenEl objetivo fue obtener un queso fresco enriquecido con aceite de soya, con aceptabilidad sensorial y rico en grasas poliinsaturadas, principalmente los ácidos grasos esenciales linoleico y linolénico. Como materias primas se utilizó: leche fresca descremada de vacas de raza Holstein y aceite de soya. El contenido de ácidos grasos poliinsaturados, que contiene el queso fresco elaborado con leche entera se elevó de 5,01% a 54,83% al elaborarlo con leche descremada enriquecida con 2% de aceite de soya. Se evalúo las propiedades sensoriales del queso fresco enriquecido correspondiendo una formulación óptima con: sal 14g/L y aceite 2%; obteniéndose valores de: Sabor 8,870, Textura 8,237 y Apariencia 9,013 sobre un máximo de 10,0 unidades. La vida útil del queso fresco enriquecido con aceite de soya fue de 23 días. Se concluye que es factible la producción del queso fresco enriquecido con ácidos grasos poliinsaturados y se recomienda su fabricación. Palabras Clave: Queso Fresco, Aceite de Soya, Ácidos Grasos Esenciales, Evaluación Sensorial, Vida Útil. Abstract The objective was to obtain a fresh cheese enriched with soja oil, with sensorial acceptability and rich in polyunsaturated fats, mainly the essential fatty acids linoleic and linolenic. Skimmed fresh milk from Holstein cows and soja oil were used as raw materials. The content of polyunsaturated fatty acids inside of the fresh cheese elaborated with whole milk increased from 5,01% to 54,83% when elaborating it with skimmed milk enriched with 2% of soja oil. Sensorial properties of enriched fresh cheese were evaluated corresponding the best formulation with: salt 14g/L and oil 2%; obtaining values of: Flavor 8,870, Texture 8,237 and Appearance 9,013 over a maximum of 10,0 units. The shelf life of the fresh cheese enriched with soja oil was 23 days. We conclude that it is feasible the production of fresh cheese enriched with polyunsaturated fatty acids and its production is recommended.
descriptores a partir de la opinión de 83 consumidores; luego, se empleó el método CATA (Check-all-that-apply) para describir las características sensoriales del cabanossi empleando 55 consumidores. Se evidenció que el cabanossi con carne de llama presentó el menor contenido de grasa total y ácidos grasos saturados, y mayor contenido de ácidos grasos poliinsaturados en comparación a las otras muestras. Los descriptores más utilizados fueron: olor característico/embutido, sabor a especias/condimentos, picante y sensación residual picante. Los consumidores indicaron como atributos relevantes para la aceptabilidad al color rojo claro, blando/suave, masticable y picante. La utilización de carne de llama constituye una alternativa en el desarrollo de nuevos productos cárnicos basados sobre las características presentadas. Palabras clave: Bajo en grasa; Cabanossi; Carne de llama; Marque todo lo que corresponda; Perfil de textura.
SachaInchi (Plukenetiavolubilis) is a nut that has been grown in the Amazon Rainforest and the high Andes Mountains of Peru for countless centuries. The oil of this nut, natural source of omega 3, 6 and 9, has been recognized by its high antioxidant capacity in humans. In this work, oil from Sacha Inchi was fortified with two commercial antioxidants (Ecoprol 2020 and tocopherol) in order to prepare a fresh cheese from cow's milk. The antioxidant capacities of Sacha Inchi and commercial antioxidants were used as preservatives with the purpose to increase the shelf-life of fresh cheese besides nutritional content.The factorial method was necessary to prepare seven formulations in order to find the optimal concentration of the antioxidants added to Sacha Inchi oil and the addition of this oil to the fresh cheese.A sensory analysis was performed to choose the best formulation.The results showed that an oil formulation (F4) with tocopherol (150 mg/kg of oil) and Ecoprol2020 (1000 mg/kg of oil) displayed the lowest peroxide values (PI: 2.6 ± 0.1 meq O2/kg of oil, p < 0.001) and it was able to reduce approximately 50% of fatty acid oxidation in SachaInchi oil in relation to the PI control. Then, F4 was used to elaborate further nine formulations (F’1 –F’9), enriched with Sacha Inchi oil (1 to 4%) to prepare the fresh cheese. Microbiological analysis for all formulations were performed (limits of mold, yeasts, coliforms, salmonella, and bacteria) in order to meet the legal requirements of health and safety in Peru. The cheese taste acceptability was determined through the sensorial evaluation, which reached 7.2according to the 9-hedonic scale for F'5. Thus, an optimum fresh cheese was obtained from the formulation (F’5) with 22.5g/L of salt and 2.5% of Sacha Inchi oil enriched with 150 mg/kg of tocopherol and 1000 mg/kg of Ecoprol 2020. The cheese shelf-life was also evaluated, increasing it up from 7 days to 16 days in refrigeration.
The objective was to determine the characteristics of the snacks that young people and adults consume in Metropolitan Lima, as well as the components to add in the design of functional snacks, a survey was used aimed at the participants expressing their perception for the following attributes: Appearance, flavor, price, functional components to add to these foods and the heat treatment that they mustaccept. A scale from 0 to 3 was used to assess liking, thus zero equals nothing, one equals little, two equals medium and three equals a lot. For the appearance, 39,1% moderately like the laminates, as well as 36,1% the defined shape, which reached 59,6%for those with a higher level. It was determined that 21,6% like salty, 14,2% spicy and 12,4% sweet. The respondents reported that 49,4% are willing to pay S/0,85 for an 85 g container, being the functional components to add that indicate 43,79% protein, 21,57% fiber, 18,95 % calcium and 13,73% iron. The toasted snacks presented medium and superior liking, being their hardness accepted.
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