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Title: Analysis of textural properties in cheese incorporated with antioxidant rich berries.
Author: Guiné, Raquel
Leitão, Soraia
Gonçalves, Ferrnando
Correia, Paula
Keywords: Firmness
Red Berries
Issue Date: 2017
Citation: Guiné, R.P.F., Leitão, S., Gonçalves, F.J.A., & Correia, P.M.R. (2017, December). Analysis of textural properties in cheese incorporated with antioxidant rich berries. In Abstract Book and Proceedings of International Congress on Engineering, Universidade da Beira Interior, Covilhã, Portugal, pp. 1-10.
Abstract: This work intended to evaluate the textural properties in fresh cheeses made with incorporation of red fruits (blueberry and raspberry) because of the importance that this type of properties carries for defining the organoleptic quality of the product and, consequently, determine consumer acceptance. The fresh cheeses were made following the usual processing steps but somewhere on the process, some fruits were added, whole or grinded in the middle of the cheese mass. To evaluate the textural characteristics, two types of tests were carried out using a Texture Analyser, a compression test and a puncture test. It was concluded that the addition of fruits into fresh cheese produces important changes in the textural properties, namely diminishing hardness and chewiness and at the same time increasing resilience. Also the external and internal firmness vary, increasing in both cases as compared to the control sample. Regarding adhesiveness, it was found not meaningful for the compression test but very significant for the puncture test, as a result of the type of contact between the probe and the chees in each case.
Peer review: yes
Appears in Collections:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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