Resumo

OCHOA-FLORES, Angélica Alejandra; HERNANDEZ-BECERRA, Josafat Alberto; LOPEZ-HERNANDEZ, Eloísa  e  GARCIA-GALINDO, Hugo Sergio. Yield, firmness and sensory acceptance of panela cheese with added stabilisers. Universidad y ciencia [online]. 2013, vol.29, n.3, pp.277-286. ISSN 0186-2979.

Fresh cheese is often exposed to a loss of moisture, which changes its texture, sensory attributes and yield. This study evaluated the effect of adding the stabilisers pectin, carrageenan, grenetin and guar gum on moisture retention, firmness, sensory acceptance and yield of panela-type fresh cheese. The cheeses with the greatest yields were those prepared with 0.075% (21.64%), 0.025% (20.28%) and 0.050% (19.53%) carrageenan. The control cheeses and those prepared with 0.075% pectin and 0.025% carrageenan had the smallest whey losses. The cheeses prepared with carrageenan at 0.025% (17.01) and 0.050% (16.22), and with grenetin at 0.075% (15.70) presented the greatest values of retained mass (kg 100 L^-1 of milk). The data on moisture, firmness and palatability for the control cheese and for those prepared with 0.025 and 0.050% carrageenan and 0.075% grenetin indicated that the control cheese was significantly different from the cheeses prepared with stabilisers, with no significant differences among the latter in terms of moisture content and consumer acceptance, but with a difference with respect to firmness. The stabilisers modified the ability of the panela cheese to retain moisture, as well as its firmness and consumer acceptance, in agreement with their chemical nature and concentration.

Palavras-chave : Panela cheese; stabilisers; yield; sensory acceptance.