15C-34 |
Effect of sweeteners on the physical and sensory properties of jamoncillo |
S. NIETO-MONTENEGRO, Dept. of Food Science, The Pennsylvania State Univ., 8-E Borland Lab., University Park, PA 16802, B. Rodríguez, Faculty of Chemical Sciences, Universidad Autónoma de Chihuahua, PO BOX 1542-C, Chihuahua, Chihuahua, 31320, Mexico, R. Talamás, and L. Moreno-Pérez, Instituto Tecnológico de Chihuahua. Jamoncillois a typical Mexican confectionery product made by evaporating milk blended with other ingredients such as sucrose, sodium bicarbonate and flavoring agents, resulting in a solid, soft and creamy product that is widely consumed in Mexico and highly demanded among Mexican residents in the United States. There is a lack of technology to produce this confection. The objective of this study was to investigate the effects of ingredients on the sensory and physical properties of jamoncillounder different processing conditions. Jamoncillowas made following a factorial experimental design. Independent variables were sucrose concentration (300,450 and 600 grams per liter of milk) and glucose concentration (0 and 15 grams per liter of milk). The following analysis and measurements were conducted: texture by instrumental means (TPA), color (Lightness value), sensory analysis (focus groups and acceptance test), moisture content with regards to time and yields. Focus groups provided a definition for jamoncilloand generated language to describe the product. Sucrose concentration was statistically significant on all response variables (p<0.05). However, due to the low concentrations of glucose used, this was not significant to any of the response variables. Lightness values were affected by sucrose and processing time. Yields of 300, 450 and 600 (g/l) for sucrose concentration were 64.61%, 42.48% and 48.59% respectively. There was not a significant difference between the low and medium levels of sucrose in the preference test, but there was a difference at the high level of sucrose. The formula containing 450g of sucrose/l of milk offers an excellent alternative to perform industrial production of jamoncillo. This study provides data to make predictions on what characteristics the final product will have and therefore help to obtain standardized products. This could lead to an alternative of development of small farm cooperatives to industrialize and commercialize their milk.
Session 15C, Dairy Foods
|