TESTE DE ACEITABILIDADE SENSORIAL DE QUEIJO DE COALHO COM BAIXO TEOR DE GORDURA E ENRIQUECIDO COM FERRO

Abstract

Avaliou-se a aceitabilidade de queijo de coalho, com baixo
teor de gordura e enriquecido com ferro. Foram elaborados
dois tipos de queijo (desnatado e parcialmente desnatado)
enriquecidos com dois tipos de ferro. Os queijos
parcialmente desnatados QLPD (aproximadamente 2% de
gordura) foram adicionados de ferro na forma de sal (sulfato
ferroso amoniacal QLPD-Fs) e na forma de aminoácido
quelato (Ferrochel QLPD-Fq). Os queijos elaborados
com leite desnatado [QLD] foram adicionados de ferro na
forma de sal (sulfato ferroso amoniacal QLD-Fs) e na
forma de aminoácido quelato (Ferrochel QLD-Fq). As
amostras de queijo de coalho foram analisadas mediante
escala hedônica, sendo avaliados atributos como aroma,
aspecto geral, cor, sabor e textura. Verificou-se ainda, a
existência ou não de sabor estranho e a intensão de compra
do produto. Os dados obtidos foram submetidos à ANOVA
e quando necessário ao teste de Tukey (5% de
probabilidade). As médias atribuídas pelos provadores
indicaram preferência pelos queijos QLPD-Fs e QLPD-Fq,
os quais provavelmente comprariam. Observou-se sabor
estranho de forma mais acentuada nos queijos QLD-Fs e
QLD-Fq. As amostras QLPD-Fs e QLPD-Fq apresentaram
maior percentual de valores na faixa positiva de compra, e
os queijos QLD-Fs e QLD-Fq menor aceitação e menor
interesse de compra.

SENSORY ACCEPTABILITY TEST OF BRAZILIAN COMMERCIAL COALHO
CHEESE WITH LOW FAT CONTENT AND ENRICHED WITH IRON

Abstract

The acceptability of coalho cheese with low fat content and enriched with iron were
evaluated. Two types of cheese enriched with two types of iron were elaborated. The
partially skimmed cheese (approximatelly 2% of fat) were enriched with iron in salt
form (amoniacal iron sulfate - QLPD-Fs) and in the form of chelate amino acid (Ferrochel
- QLPD-Fs). The cheese elaborated with skimmed milk were enriched with iron in salt
form (amoniacal iron sulfate - QLD-Fs) and in the form of chelate amino acid (Ferrochel
- QLD-Fq). The samples of coagulum cheese were analyzed through the Hedonic
Scale method, where the attributes as aroma, general aspect, color, flavor and texture
of the cheeses were appraised. The existence or not of strange flavor, and which
flavor it would be as well as if the tasters would buy the product or not were still
analyzed. The obtained data were submitted to the ANOVA and, when necessary, Tukey test at 5% of probability. The averages attributed by the tasters indicated
preference for the cheeses QLPD-Fs and QLPD-Fq, which they would probably buy.
With regard to the strange flavor, it was shown with great frequency the cheeses
QLD-Fs and QLD-Fq. The samples QLPD-Fs and QLPD-Fq presented greater percentage
of values in the positive strip of purchase, and the cheeses QLD-Fs and QLD-Fq an
inferior acceptance and smaller purchase interest.