Effect of Palmito cheese processing on sensory characteristics and degree of liking
| Autor: | Andrea Marín-Fonseca, Diana Víquez-Barrantes, Marcia Cordero-García |
|---|---|
| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Agronomía Mesoamericana, Vol 34, Iss 3 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1021-7444 2215-3608 |
| DOI: | 10.15517/am.2023.52409 |
| Popis: | Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that reflects the know-how of each region. One example is Pasta filata cheese. Objective. To identify sensory characteristics and level of liking for Costa Rican Pasta filata cheeses (Palmito cheese). Materials and methods. The project was carried out at the facilities of the University of Costa Rica, during 2015. Nineteen samples of Costa Rican Palmito cheese were used, with fourteen of them being produced by artisanal producers and five by industrial producers. The methodology of Generic Quantitative Descriptive Analysis (QDA) was followed, with ten trained judges defining twenty-one attributes. Agglomerative Hierarchical Clustering (AHC) and Principal Component Analysis (PCA) were conducted to relate the samples to their attributes. Acceptance testing was performed with one hundred consumers. Consumer AHC and external preference mapping were applied to correlate the results of the liking with those of the QDA. Results. Significant differences (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|