15B-6 |
Method development of measuring cheese crumbliness using hand-panel |
S. SANDRA1, M. Stanford, and L. M. Goddik. (1) Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602 Crumbliness is an important textural attribute for some types of cheese, such as Feta and Queso Fresco. Consumers usually crumble these cheeses prior to use and evaluate crumbliness during breaking. Thus a method measuring crumbliness by hand is more appropriate than orally as mostly done in research. Few methods are available for hand panel and they are usually only suitable for specific cheese types. The objective was to propose a method of hand evaluation descriptive panel to measure cheese crumbliness while also looking at other attributes. Six-one hour training sessions with eight panelists were conducted. Sample evaluation was done by hand/fingers. 16-point intensity scale was used. Samples and standards were cut into 1.5x1.5x1.5 cm3 cubes. Crumbliness was defined as the ease of the sample to break apart during manipulation using the thumb and two fingers for five times. The 15 attributes tested were divided into five groups: appearance before breaking, texture before breaking, texture during breaking, residuals left after breaking, and appearance after breaking. Testing was done in duplicates on four commercial cheese samples: Queso Fresco (2 different brands), Monterey Jack and Feta. Univariate analysis, Tukey-HSD, and Principal Component Analysis (PCA) were done with SPSS statistical program. PCA extracted four components with the first two explaining most of the variability (60.43%). PCA showed that moistness, crumbliness, color, cohesiveness, irregularity, and oiliness were the main attributes describing the samples. Subjects’ variability was not significant (p-value<0.05). Each subject used the method consistently. Moistness and irregularity had 87.7% and 83.6% positive correlation with crumbliness respectively. Cohesiveness was negatively correlated (-88.1%) with crumbliness. Monterey Jack was significantly lower in crumbliness (p-value<0.05) than the other samples. The proposed method can be used to evaluate sensory characteristics of a wide variety of cheeses. It can be used where hand evaluation seems to be more appropriate.
Session 15B, Dairy Foods: Chemistry, microbiology and sensory analysis of various cheeses
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