Avaliação sensorial de queijo mussarela de búfala temperado com pequi
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Data
2009-06
Título da Revista
ISSN da Revista
Título de Volume
Editor
Instituto de Laticínios Cândido Tostes
Resumo
The utilization of buffalos’ milk as an ingredient in dairy product has been researched very often in
many parts of the world. Because its high level of fat, total solids, proteins, calcium and phosphorus, it consequently increases cheese processing efficiency. Among products made in Brazil, one that deserves notability is mozzarella cheese; and as a way of differentiate the product and make it more attractive, it’s common to add to this cheese some flavoring and savoring substances. An example of this kind of substance is pequi, a Cerrado fruit that has special taste and flavor, besides its own nutritive value. This research aimed to evaluate by sensorial analysis the acceptance of mozzarella cheese made from buffalo milk seasoned with pequi. At first, three different pequi fruit concentrations (3%, 4% and 5%) were used to assess the analysis of preference; the formulation with 5% of savoring was preferred. The results of the Acceptance Test show that processed seasoned cheeses meet the customer’s requirements; and it can be seen as an incentive for those producers that want to be
outstanding in the market, and also for those who want to introduce a new product on the market. In
conclusion, the presence do savoring obtained from Cerrado biome increases special characteristics in
processed cheeses since the local population appreciates dishes prepared with this traditional
ingredient; and by the sensorial analysis’ results, it is possible to see that if theses products were available on the market they would probably success.
Descrição
Palavras-chave
Leite de búfala, Mussarela de leite de búfala, Pequi, Saborização, Análise sensorial, Buffalo’s milk, Buffalo’s cheese, Pequi, Savourness, Sensorial analysis
Citação
ANDRADE, Lydia Tavares de Araújo; NICOLAU, Edmar Soares; MAIA, Rejane de Almeida; LIMA, Lorena Morais da Rocha; ARRUDA, Marcele Louise Tadaieski. Avaliação sensorial de queijo mussarela de búfala temperado com pequi. Revista do Instituto de Latícinios Cândido Tostes, Juiz de Fora, v. 64, n. 367, p. 3-9, mar./jun. 2009.