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

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

Producción científica: Libro o Capítulo del libro › Contribución a la conferencia › revisión exhaustiva

Resumen

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.

Título traducido de la contribución	Texture profile analysis of trade mantecoso cheese
Idioma original	Español
Título de la publicación alojada	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtítulo de la publicación alojada	"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
Editores	Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
Editorial	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)	9789585207189
DOI	https://doi.org/10.18687/LACCEI2021.1.1.149
Estado	Indizado - 2021
Publicado de forma externa	Sí
Evento	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 Duración: 19 jul. 2021 → 23 jul. 2021

Serie de la publicación

Nombre	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen	2021-July
ISSN (versión digital)	2414-6390

Conferencia

Conferencia	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
Ciudad	Virtual, Online
Período	19/07/21 → 23/07/21

Nota bibliográfica

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

Palabras clave

Adhesiveness
Gumminess
Mantecoso cheese
Texture profile analysis
Trademarks

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10.18687/LACCEI2021.1.1.149

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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. En 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).

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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.",

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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. En 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).

Producción científica: Libro o Capítulo del libro › Contribución a la conferencia › revisión exhaustiva

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. En Larrondo Petrie MM, Zapata Rivera LF, Aranzazu-Suescun C, editores, 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

Resumen

Serie de la publicación

Conferencia

Nota bibliográfica

Palabras clave

Acceder al documento

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