Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Abstract

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

“…Quantitative descriptive analysis (QDA) is a technique that has been widely used in many studies for quantifying and optimizing sensory attributes [28,29]. Firstly, a sensory panel must be trained to identify and quantify a product's sensory attributes through appropriate intensity scales so that statistical analysis can be performed [30].…”

“…Table 1 illustrates the development of sensory descriptive tests; it identifies the type of evaluation, the origin of the sensory lexicon, the statistical data treatment used, advantages, limitations, and variations of each test. PSP 29 Evaluation of global differences between samples and a set of fixed references…”

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

“…Besides, Jiang et al (2018) and Tang (2015) have recently reviewed the mechanism of conversion of electrical into thermal energy inside microwave ovens, as well as the interaction between the heated material and the microwaves, and presented other fundamental characteristics of microwave heating. This technology is very beneficial to improve microbial safety, to extend shelf life, and to enhance the functional properties of different food products (Chizoba Ekezie et al, 2017;Gulzar et al, 2020;Tang, 2015). Due to its reduced total cumulative heat, microwave heating retains some important components of food quality such as aromas, vitamins, and pigments (Mudgett, 1986).…”

Impact of vitamin A supplementation on composition, lipolysis, stability, and sensory of refrigerated stored Cheddar cheese

“…Storage period of 90 days significantly affected the short, medium, and long chain fatty acids (SFA, MFA, LFA), in control and all experimental samples. SFA and MFA are important for the flavor prospects and functional properties of cheese (Gulzar et al, 2020).…”