Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread. (29th November 2016)

• Record Type: Journal Article
• Authors: Silva, Eric Keven; Toledo Hijo, Ariel Antonio C; da Costa, Joyce Maria G; Marques, Gerson R; Pereira, Joelma; Borges, Soraia V
• Is Part Of: International journal of dairy technology. Volume 70:Number 3(2017)
• Page Start: 372
• Page End: 379
• Publication Date: 2016-11-29
• Subjects: Microencapsulation -- Starch -- Firmness -- Internal preference mapping; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12358
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed theanova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.