15C-33 |
Effect of stabilizers on water retention and texture characteristics of Chihuahua cheese |
A. CHÁVEZ-MARTÍNEZ1, V. Mendoza, B. Aguilar, R. Márquez-Meléndez, and S. Nieto-Montenegro5. (1) Faculty of Chemical Sciences, Universidad Autónoma de Chihuahua, PO BOX 1542-C, Chihuahua, Chihuahua, 31320, Mexico, (2) Department of Food Science, The Pennsylvania State University, 8E Borland Lab, University Park, PA 16802 Chihuahua State is one of the main cheese producers in Mexico. Chihuahua cheese is a product very similar to cheddar variety. Much of the cheese in Mexico is marketed without packaging; therefore, the loss of moistness is considered a big problem since it negatively affects sensory and texture characteristics of the product and is an economic loss to producers and retailers. The objective of this study was to evaluate the effect of the addition of gums on water retention and the texture characteristics of Chihuahua cheese, as well as on sensory acceptance. Preliminary experiments showed that a good combination of gums would be kappa and iota carrageenan at a one-to-one ratio. A randomized block experimental design with four replicas was used. Three factors were included: control cheese, cheese containing a blend of stabilizers selected from preliminary experiments (0.10%) and cheese added with a commercial blend of stabilizers (0.10%). The following analysis and measurements were conducted: texture measured by instrumental means (TPA), moisture content over time (14 consecutive days), and a preference test with consumers. There was a significant difference (p<0.05) between the cheeses added with gums and control in regards to moisture content over time. Not significant difference was found among those cheeses containing the blends of stabilizers. The of stabilizers in cheese was significant (p<0.05) on all TPA responses. Consumers preferred the cheese with the non-commercial blend of gums because it had a softer texture. The addition of stabilizers to Chihuahua cheese has a positive effect, because they retain water in the final product, modifying its texture characteristics, and making the product more acceptable for consumers.
Session 15C, Dairy Foods
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