Chemical Composition, Mineral Profile and Sensory Properties of Traditional Cheese Varieties in selected areas of Eastern Gojjam, Ethiopia
2019
Eshetu, Mitiku | Asresie, Aleme
This study was conducted to evaluate the chemical composition, mineral profile andsensory properties of Metata, Ayib and Hazo traditional cheese varieties in selected areas of EasternGojjam. The chemical composition and mineral content of the cheese varieties were analyzedfollowing standard procedures. Sensory analysis was also conducted by consumer panelists to assesstaste, aroma, color, texture and overall acceptability of these traditional cheese varieties. Metata cheesesamples had significantly (P<0.05) lower moisture content and higher titratable acidity than Ayib andHazo cheese samples. The protein, ash, fat contents of Metata cheese samples were significantly(P<0.05) higher than Ayib and Hazo cheese samples. Moreover, phosphorus, calcium, magnesium,sodium and potassium contents of Metata cheese samples were significantly (P<0.05) higher than thatof Ayib and Hazo cheese samples. Metata cheese samples had also the highest consumer acceptabilityscores compared to Ayib and Hazo cheese samples. In general, the results of this work showed thatMetata cheese has higher nutritional value and overall sensory acceptability. This could be due to thefermentation of the product for several months and use of different types of spices. Chemical composition; Consumer acceptability; Mineral profile
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