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Tipo de material : masterThesis
Título : Caracterización sensorial y perfil de textura del queso amasado de la provincia del Carchi
Autor : Paredes Pita, Carlos Arturo
Tutor : Almeida Streitwieser, Valeria Clara
Palabras clave : INDUSTRIA ALIMENTICIA;LÁCTEOS;QUESO;QUÍMICA DE ALIMENTOS;PROCESO DE PRODUCCIÓN;CONTROL DE CALIDAD;CONTROL DE ALIMENTOS
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Paredes Pita, C. A. (2018). Caracterización sensorial y perfil de textura del queso amasado de la provincia del Carchi (Tesis de maestría). Universidad de las Américas, Quito.
Resumen : La aceptación de un alimento por parte del consumidor depende de muchos factores; entre los más importantes están las propiedades sensoriales y de textura...
Descripción : The acceptance of an aliment by the consumer depends on many factors; between the most essentials are the sensory and texture properties. In the present investigation establishes the sensory and texture profiles of Carchi province kneading cheese. We worked with the association of dairy producers of Carchi, of which seven kneading cheese producers were selected. The sensory profile of the kneading cheeses was determined, in which was divided in characteristics of appearance, characteristics of smell/taste and characteristics of texture and sensories, for this, a panel of twenty-one interns specialized in the sensory evaluation of cheese were trained following the methodology described in the sensorial cheese evaluation guides of Lavanchy, 1994 y Berodier, 1996. The physiochemical characteristics were determined (pH, humidity, grease, protein, colour) of the cheese, it was also determined the instrumental texture profile of the cheese using a texturometer 4EZ-SX SHORT MODEL. With the generated data a correlation analysis were carried out between physiochemical parameters, sensory and instrumental texture. The sensory profile of the cheese was obtained averaging the values assigned to each descriptor, the kneading cheese is a cheese with a cylinder form irregular of humidity surface and rugose being able to present serum and creases on the package, with creamy white colour, granular and compact pasta with small mechanical eyes, with a flavour intensity of 2.7, aroma intensity 2.6 to salty curd and cooked milk, sweet flavour 1, acid 1.24, salty 4.5, bitter 1.1, with low persistence. In relation to the texture it has elasticity 3.3, firmness 3.3, adhesion 3.2, solubility 3.8, humidity impression 4.9, creaminess 3.1, friability 3, granulosity 3.7, gummery 3.4 and chewiness 1.9. The sensory characteristics of the kneading cheese are direct influenced by the components physiochemical, the high content of grease and the low pH, influence in the intensity of the smell, aroma and the flavour persistence, as well as in the hardness and elasticity, the content of protein and humidity influence in a special form of texture, in greater proportion in the elasticity, hardness, friability, granularity and chewiness. Finally, the characteristic colour of the kneading cheese on average is creamy white with the following colorimetric parameters L (luminosity) 95,07 considered as high, a value of a (-0,06) green almost imperceptible to the sight, a value of b (6,02) yellow, this tonality is mainly due the presence of carotenoids in milk.
URI : http://dspace.udla.edu.ec/handle/33000/9542
Aparece en las colecciones: Maestría en Agroindustria con Mención en Calidad y Seguridad Alimentaria

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