کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2438982 1108085 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The characterization of the most-liked reduced-fat Havarti-type cheeses
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
The characterization of the most-liked reduced-fat Havarti-type cheeses
چکیده انگلیسی
In Finland, official recommendations state that reduced-fat cheese should be used in the everyday diet. Finnish consumers are increasingly willing to consume food with a reduced fat content, and sales of reduced-fat cheeses have been increasing. The consumers who participated in this study (n = 153; 17 to 78 yr old) ate reduced-fat cheeses on a weekly basis. They were recruited from supermarket customers living in a metropolitan area in Finland. The object of this study was to determine which kind of reduced-fat Havarti-type cheeses were most liked. The study consisted of a consumer test, sensory descriptive analysis, and chemical analysis of commercial reduced-fat Havarti-type cheeses (n = 10). The results of the sensory quantitative descriptive analysis were compared with consumer hedonic ratings by external preference mapping. In addition, information on composition (fat, salt, and free amino acids) was gathered and compared with the hedonic ratings. The preferred sensory properties were a pale appearance, sticky texture, and rich flavor. However, the consumers could be grouped according to their preferences on appearance and consistency. The main attributes contributing to the grouping of consumers were stickiness, hardness, and yellow color. The least preferred cheeses among all Finnish consumers were those with the lowest flavor intensities. The consumers preferred the cheeses with the highest salt content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 93, Issue 11, November 2010, Pages 5039-5047
نویسندگان
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