IQUIBICEN   23947
INSTITUTO DE QUIMICA BIOLOGICA DE LA FACULTAD DE CIENCIAS EXACTAS Y NATURALES
Unidad Ejecutora - UE
capítulos de libros
Título:
) Characterization of texture of some soft and semi-hard cheeses
Autor/es:
GÓMEZ MARÍABEATRIZ . ; NÚÑEZ MIRIAM,; GONZÁLEZ-MARTÍNEZ CONSUELO,; HAEDO ANA SILVIA ; GERSCHENSON LÍA NOEMÍ
Libro:
Recent Contributions to Sensory Analysis of Foods
Editorial:
Research Signpost,
Referencias:
Lugar: Kerala; Año: 2013; p. 111 - 139
Resumen:
Abstract Although food quality depends on safety, nutritional and organoleptical characteristics of a food product, it is known that consumers are heavily influenced by the last characteristics when deciding their choice. Food texture is essentially a human experience which is built from our interaction with food, with its structure and response to manipulation. In this chapter, studies about textural characteristics of some soft and semi-hard cheeses are described. Chemical composition, mechanical tests and sensorial evaluation of cheeses are reported and results are analyzed. In particular, a study of different Argentinean cheeses is reported, observing that principal component analysis enables to differentiate cheeses in terms of textural attributes. It is observed that compression and relaxation tests as well as texture profile analysis are useful instrumental techniques for texture evaluation The estimation, using linear regression, of some sensorial attributes from instrumental parameters and moisture and protein contents, is reported. A deep evaluation of existent bibliography and future trends concerning texture evaluation are also considered.