Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”
Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish whether there is a relationship with its acceptability. Six...
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| Eará dahkkit: | , , |
| Materiálatiipa: | article |
| Giella: | eaŋgalasgiella |
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2013
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| Fáttát: | |
| Liŋkkat: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29724 |
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| _version_ | 1868890096437035008 |
|---|---|
| author | ARCIA, PATRICIA |
| author2 | CURUTCHET, ANA COSTELL, ELVIRA TÁRREGA, AMPARO |
| author2_role | author author author |
| author_browse | ARCIA, PATRICIA COSTELL, ELVIRA CURUTCHET, ANA TÁRREGA, AMPARO |
| author_facet | ARCIA, PATRICIA CURUTCHET, ANA COSTELL, ELVIRA TÁRREGA, AMPARO |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | En: Journal of Dairy Science & Technology. --2013 |
| dc.creator.none.fl_str_mv | ARCIA, PATRICIA CURUTCHET, ANA COSTELL, ELVIRA TÁRREGA, AMPARO |
| dc.date.none.fl_str_mv | 2013-01-01 |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29724 29724 urn:ISBN:67911 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ANÁLISIS SENSORIAL GRASAS QUESO URUGUAY |
| dc.title.none.fl_str_mv | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article Publicado info:eu-repo/semantics/publishedVersion |
| description | Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium–high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers’ liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_742e37f89568d64de6bf108819cd662c |
| identifier_str_mv | 29724 urn:ISBN:67911 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:PMBOAI:29724 |
| publishDate | 2013 |
| publishDateSort | 2013 |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”ARCIA, PATRICIACURUTCHET, ANACOSTELL, ELVIRATÁRREGA, AMPAROANÁLISIS SENSORIALGRASASQUESOURUGUAYDue to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium–high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers’ liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor.2013-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2972429724urn:ISBN:67911reponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del UruguayengEn: Journal of Dairy Science & Technology. --2013 info:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDoai:PMBOAI:297242026-06-16T06:18:02Z |
| spellingShingle | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” ARCIA, PATRICIA ANÁLISIS SENSORIAL GRASAS QUESO URUGUAY |
| status_str | publishedVersion |
| title | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| title_full | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| title_fullStr | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| title_full_unstemmed | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| title_short | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| title_sort | Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” |
| topic | ANÁLISIS SENSORIAL GRASAS QUESO URUGUAY |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29724 |