Physical-chemical and sensory characterization in kefir cheese with and without condiments

Abstract

Kefir cheeses with and without condiments were produced and analyzed for their physical-chemical and sensory characteristics. Two types of cheese were produced, one traditional and the other with condiments such as parsley, chives, dehydrated garlic, and black pepper. pH analysis and determination of moisture, ash, lipids, and lactose were performed on the cheeses, as well as sensory evaluation using a 9-point hedonic scale for color, consistency, appearance, and flavor attributes, calculation of acceptability index, and purchase intention. Moisture contents of 76.27%, ash 1.16%, lipids 11.66%, lactose 2.33%, and pH 3.86 were found in cheese without spices, whereas in the cheese with spices, similar contents of humidity 76.58%, ash 2.23%, lipids 10%, lactose 2.05%, and pH 3.57 were found. In the sensory analysis, an acceptability index greater than 70% was found in all parameters evaluated. There was no significant difference between cheeses for the evaluated parameters. In this way, it was possible to develop two formulations of kefir cheese, one with and one without condiments. Both formulations showed no significant difference in the physicochemical and sensory parameters evaluated. The found results provide an opportunity to explore kefir derivatives even more.

Keywords

• escala hedônica
• análise de variância
• aceitabilidade
• alimento funcional.