Development of Light Cream Cheese With the Addition of Chia Seeds (Salvia Hispanica L.)/ Desenvolvimento De Queijo Cremoso Leve Com a Adição De Sementes De Chia (Salvia Hispanica L.)

Boldori, Jean Ramos; Fischer, Bruna; Munieweg, Félix Roman; Ribeiro, Thais Pinheiro; Denardin, Cristiane Casagrande

doi:10.34117/bjdv6n12-687

Cited by 1 publication

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References 15 publications

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“…Different studies used a varied number of evaluators to perform the sensory analysis. For example, Rognlien et al [33] investigated the effects of different oils (butter, fish, and oxidized fish) on the sensory characteristics of a savory low-fat yogurt and they only used 31 untrained panelists in the preliminary study, while 41 untrained panelists evaluated a new product (cream cheese with Chia seeds) [34]. Fifty untrained panelists assessed the coded cashew spread samples from a sensory point of view, according to Amevor et al [35].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Rheological, Textural, and Sensorial Characterization of Walnut Butter

2022

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The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan gum) had a darker color, with the following mean values obtained: 44.67 ± 0.05 for L*, 6.70 ± 0.09 for a* and 18.34 ± 0.07 for b*. The addition of maple syrup even in combination with xanthan gum (2%) S3 to the walnut butter led to a decrease in the viscosity of the butter samples. The hardness and firmness of the walnut butter samples were affected by the type of sweetener used; thus, the nut butter with xanthan gum and Jerusalem artichoke powder had significantly higher hardness values than the samples with added maple syrup. Therefore, based on consumer preferences, we obtained new formulations of walnut butter with a high sensory quality, suitable for those with allergies to peanut butter.

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Section: Sensory Evaluationmentioning

confidence: 99%