Consumer acceptance and texture profile analysis of grilled goat cheeses
2016
Miloradovic, Zorana (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Miocinovic, Jelena (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Kljajevic, Nemanja (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Tesevic, Sanja (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Tomic, Nikola (Faculty of Agriculture, Belgrade-Zemun (Serbia))
The aim of this study was to investigate the texture profile and consumer acceptance of grilled goat cheeses. Cheese samples were produced in the form of “fingers”, with a brine ripening period of 20 days (F20) and 40 days (F40) and also as “blocks” with 20 and 40 days of ripening in brine (B20 and B40). After the ripening all cheese samples were vacuum packed and analysed at 50th day, from the day of production. Texture profile analysis (TPA) was carried out by TA.XT Plus Texture Analyzer, evaluating the hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness of cheese samples before and after grilling. ANOVA was conducted for the data analysis. The sensory perception of grilled cheeses was evaluated by 30 assessors using 9 point “Just about right” and Hedonic scales. Mean drop analysis was applied in order to identify potential directions for product improvements. TPA showed that grilling has caused significant increase in hardness and gumminess of cheese samples. It decreased adhesiveness, cohesiveness and springiness, while chewiness was not affected significantly. Cheeses with longer period of ripening showed lower values for adhesiveness, but higher values for chewiness, cohesiveness and springiness before grilling. Higher values for chewiness and springiness, and lower values for adhesiveness were obtained for the “finger” form of cheese samples before grilling. The effect of both ripening and cheese form was diminished after grilling. Consumers did not distinguish cheese samples on the basis of odour, flavour, texture and overall acceptance. According to the just-about-right scores, the troublesome attributes were the intensity of flavour and hardness (too weak, too hard), but they mostly did not affect the overall acceptance of cheeses. Grilled goat cheeses appeared to be acceptable for consumers and could be considered as a new product for the cheese market.
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