Análisis del perfil de textura del queso mantecoso comercial

Ana Paula Villalobos Araujo; Danny Chávez Novoa; Leslie Lescano; Meliza Lindsay Rojas; Sandra Pagador; Guillermo Linares; Jesús Sánchez-González

doi:10.18687/LACCEI2021.1.1.149

Análisis del perfil de textura del queso mantecoso comercial

Translated title of the contribution: Texture profile analysis of trade mantecoso cheese

Ana Paula Villalobos Araujo
, Danny Chávez Novoa
, Leslie Lescano
, Meliza Lindsay Rojas
, Sandra Pagador
, Guillermo Linares
, Jesús Sánchez-González

Research output: Chapter in Book/Report › Conference contribution › peer-review

Abstract

The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.

Translated title of the contribution	Texture profile analysis of trade mantecoso cheese
Original language	Spanish
Title of host publication	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
Editors	Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9789585207189
DOIs	https://doi.org/10.18687/LACCEI2021.1.1.149
State	Indexed - 2021
Externally published	Yes
Event	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online Duration: 19 Jul 2021 → 23 Jul 2021

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2021-July
ISSN (Electronic)	2414-6390

Conference

Conference	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
City	Virtual, Online
Period	19/07/21 → 23/07/21

Bibliographical note

Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

Access to Document

10.18687/LACCEI2021.1.1.149

Cite this

Araujo, A. P. V., Novoa, D. C., Lescano, L., Rojas, M. L., Pagador, S., Linares, G., & Sánchez-González, J. (2021). Análisis del perfil de textura del queso mantecoso comercial. In M. M. Larrondo Petrie, L. F. Zapata Rivera, & C. Aranzazu-Suescun (Eds.), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2021.1.1.149

Araujo, Ana Paula Villalobos ; Novoa, Danny Chávez ; Lescano, Leslie et al. / Análisis del perfil de textura del queso mantecoso comercial. 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. editor / Maria M. Larrondo Petrie ; Luis Felipe Zapata Rivera ; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

@inproceedings{146a801ac8d042ccb281e046f303c083,

title = "An{\'a}lisis del perfil de textura del queso mantecoso comercial",

abstract = "The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.",

keywords = "Adhesiveness, Gumminess, Mantecoso cheese, Texture profile analysis, Trademarks",

author = "Araujo, \{Ana Paula Villalobos\} and Novoa, \{Danny Ch{\'a}vez\} and Leslie Lescano and Rojas, \{Meliza Lindsay\} and Sandra Pagador and Guillermo Linares and Jes{\'u}s S{\'a}nchez-Gonz{\'a}lez",

note = "Publisher Copyright: {\textcopyright} 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: {"}Prospective and Trends in Technology and Skills for Sustainable Social Development{"} and {"}Leveraging Emerging Technologies to Construct the Future{"}, LACCEI 2021 ; Conference date: 19-07-2021 Through 23-07-2021",

year = "2021",

doi = "10.18687/LACCEI2021.1.1.149",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

publisher = "Latin American and Caribbean Consortium of Engineering Institutions",

editor = "\{Larrondo Petrie\}, \{Maria M.\} and \{Zapata Rivera\}, \{Luis Felipe\} and Catalina Aranzazu-Suescun",

booktitle = "19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Araujo, APV, Novoa, DC, Lescano, L, Rojas, ML, Pagador, S, Linares, G & Sánchez-González, J 2021, Análisis del perfil de textura del queso mantecoso comercial. in MM Larrondo Petrie, LF Zapata Rivera & C Aranzazu-Suescun (eds), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2021-July, Latin American and Caribbean Consortium of Engineering Institutions, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021, Virtual, Online, 19/07/21. https://doi.org/10.18687/LACCEI2021.1.1.149

Análisis del perfil de textura del queso mantecoso comercial. / Araujo, Ana Paula Villalobos; Novoa, Danny Chávez; Lescano, Leslie et al.
19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. ed. / Maria M. Larrondo Petrie; Luis Felipe Zapata Rivera; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July).

Research output: Chapter in Book/Report › Conference contribution › peer-review

TY - GEN

T1 - Análisis del perfil de textura del queso mantecoso comercial

AU - Araujo, Ana Paula Villalobos

AU - Novoa, Danny Chávez

AU - Lescano, Leslie

AU - Rojas, Meliza Lindsay

AU - Pagador, Sandra

AU - Linares, Guillermo

AU - Sánchez-González, Jesús

PY - 2021

Y1 - 2021

N2 - The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.

AB - The aim of the present work was to determine the texture profile of trade mantecoso cheese, four brands were chosen: CEFOP, El Andino, Huacariz and Chugur. The Texture Profile Analysis of the processed cheeses was determined using a TA.HDPlus Texture Analyzer with a 5 kg force load cell. The textural parameters included hardness, adhesiveness, springiness, cohesiveness and gumminess. The results showed that the values of hardness and cohesiveness were significantly different in all analyzed brands (p <0.05). In vacuum-packed cheeses, the parameter that did not show significant difference was the springiness; whereas in the cheeses packaged at atmospheric pressure, the similar parameter was the adhesiveness. mantecoso cheese showed less hardness, springiness and cohesiveness than other commercial ripened cheeses such as Cheddar, Gouda and Emmental. However, it also showed higher hardness and adhesiveness than the spreadable cheeses and Camembert cheese.

KW - Adhesiveness

KW - Gumminess

KW - Mantecoso cheese

KW - Texture profile analysis

KW - Trademarks

UR - https://www.scopus.com/pages/publications/85122008091

U2 - 10.18687/LACCEI2021.1.1.149

DO - 10.18687/LACCEI2021.1.1.149

M3 - Contribución a la conferencia

AN - SCOPUS:85122008091

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Zapata Rivera, Luis Felipe

A2 - Aranzazu-Suescun, Catalina

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021

Y2 - 19 July 2021 through 23 July 2021

ER -

Araujo APV, Novoa DC, Lescano L, Rojas ML, Pagador S, Linares G et al. Análisis del perfil de textura del queso mantecoso comercial. In Larrondo Petrie MM, Zapata Rivera LF, Aranzazu-Suescun C, editors, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Latin American and Caribbean Consortium of Engineering Institutions. 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2021.1.1.149

Análisis del perfil de textura del queso mantecoso comercial

Abstract

Publication series

Conference

Bibliographical note

Access to Document

Fingerprint

Cite this