厄瓜多尔帕斯塔萨用亚马逊植物 Mansoa alliacea 和 Eryngium foetidum 制作的新鲜奶酪的理化、微生物和感官特征

Janeth Ulloa, Manuel Pérez, Gretty Ettiene, W. Briñez
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引用次数: 0

摘要

植物具有营养特性并对健康有益,因此用厄瓜多尔亚马逊地区的植物强化乳制品食品,可以生产出具有高营养价值和独特香气与风味的乳制品。这项研究描述了用亚马逊植物野生大蒜(Mansoa alliacea; (Lam.) A.H.Gentr)和culantro(Eryngium foetidum L.)制成的新鲜奶酪的理化、感官和微生物特性。在完全随机的实验设计中,使用这两种植物(干样品和乙醇提取物)分别制成 5% 和 25% 的奶酪,采用 23 个因子排列,3 次重复,24 个实验单元。测定了奶酪的理化特性(水分、灰分、干物质、蛋白质、脂肪、pH 值、酸度、乳糖含量、乳酸和氯化物)。感官分析由一个未经培训的小组进行。根据 NTE INEN 1528 标准,对偏好试验中选择的奶酪进行了微生物质量评估。处理方法影响了灰分含量(3.20 %)、pH 值(5.95)、水分(55.28 %)、总固形物(42.20 %)和蛋白质(20.84 %)。奶酪 QF7(干萃取库兰特罗,5%)和 QF3(干萃取野蒜,5%)的接受度中位数最高,相当于 "我非常喜欢",其中 QF7 的接受度最高(71%)。新鲜奶酪的蛋白质、脂肪和钙含量都很高,微生物质量也很好,是一种热量和营养丰富的食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical, microbiological, and sensory characterization of fresh cheese made with the Amazonian plants Mansoa alliacea and Eryngium foetidum in Pastaza, Ecuador
Plants have nutritional properties and beneficial effects on health, so fortifying dairy foods with plants from the Ecuadorian Amazon could produce dairy products with high nutritional values and unique aromas and flavors. This study characterized the physicochemical, sensory, and microbiological properties of fresh cheese made from the Amazonian plants: wild garlic (Mansoa alliacea; (Lam.) A.H.Gentr) and culantro (Eryngium foetidum L.). Cheeses were made with both species (dry sample and ethanolic extract) at 5 % and 25 % under a completely randomized experimental design with a 23 factorial arrangement, with three replications and 24 experimental units. The physicochemical properties established in the NTE INEN 1528 Standard (moisture, ash, dry matter, protein, fat, pH, acidity, lactose content, lactic acid, and chloride) were determined in the cheeses. Sensory analysis was performed with an untrained panel. Microbiological quality was assessed in the cheese selected in the preference test, according to the NTE INEN 1528 Standard. The treatments affected ash content (3.20 %), pH (5.95), moisture (55.28 %), total solids (42.20 %), and protein (20.84 %). The cheeses QF7 (dry extract of culantro, 5 %) and QF3 (dry extract of wild garlic, 5 %) presented the highest median acceptance, corresponding to "I like it very much", with QF7 getting the highest acceptance (71 %). The fresh cheese presented high protein, fat, and calcium content, as well as adequate microbiological quality, which characterizes it as a caloric and nutritional food.
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