Cape gooseberry Petit Suisse Cheese incorporated with moringa leaf powder and gelatin
2020
Bermudez-Beltrán, Katy A. | Marzal-Bolaño, Juliet K. | Olivera-Martínez, Aura B. | Espitia, Paula J.P.
This study aimed to prepare a Petit Suisse cheese added with cape gooseberry and supplemented with moringa leaf powder and gelatin. Formulations were: control formulation (F1); a product with 3% gelatin (F2); and product with 3% gelatin and 2% moringa (F3). Microbiological analyses were carried out to determine Listeria monocytogenes and total coliforms. Physicochemical (colorimetry and water activity –aw–), bromatological and sensory properties were determined. Results of microbiological analysis indicated that developed products met food safety requirements. Colorimetric results showed that F3 (product with gelatin and moringa) presented a significant tendency to darkness and a strong tendency to the green color; on the other hand, F1 (control) and F2 (with gelatin) showed a significant tendency to yellowness. Results of aw showed a significant difference between the F2 (only gelatin) and F3 (gelatin and moringa). Sensory analysis revealed that F1 (control) and F2 (only gelatin) presented higher sensory acceptance than F3 (gelatin and moringa) for this attribute; similar behavior was observed for smell and taste. Finally, developed product F3 (with gelatin and moringa) had higher nutritional value than control. However, sensory acceptance was significantly modified after the incorporation of moringa leaf powder in product formulation.
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