Influence of Fat and Moisture Content in the Processing of Light Requeijão

Rita de Cássia Santos Navarro da Silva, Valéria Paula Rodrigues Minim, Andréa Alves Simiqueli, Luis Antônio Minim

Abstract


The objective of this study was to evaluate the influence of fat and moisture contents in the sensory characteristics and acceptance of light requeijão. The experiment followed the Central Composite Rotatable design. Formulations were characterized by Conventional Profile and the acceptability was evaluated by 100 consumers. The results were analyzed by Analysis of Variance, fitting of regression models and Preference Map. The multiple linear regression model showed the best fit for all sensorial attributes. Requeijão samples that fat reduction was coupled with increasing moisture demonstrated intermediate intensity of the sensory properties and showed the best acceptance among consumers. Such a result indicated that the reduction in fat levels should be associated to the increase in moisture of the final product so that there is equilibrium in the sensorial properties and the optimization the acceptance of the consumers.


Keywords


descriptive analysis, defatted dry extract, consumers

Full Text: PDF DOI: 10.5539/jfr.v2n6p12

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.