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.