DEFINING THE IDEAL PROFILE TEXTURE PETIT SUISSE CHEESE STRAWBERRY FLAVOUR

Abstract

Texture is one of the sensory attributes that affect product acceptance. With the evaluation of instrumental texture and sensory acceptability is possible to define the ideal texture profile of a particular product. Thus, the objective was to define the ideal texture profile of petit suisse. For this, we analyzed five brands of cheese petit suisse. We conducted a test of acceptance in respect to the attribute texture, and was also carried out an analysis of TPA, the analyzed parameters were hardness, cohesiveness, gumminess, springiness, chewiness, adhesiveness and resistance. From the results of these evaluations, we conclude that the texture with the best sensory acceptability parameters has hardness ranging between 6.43 and 6.65 N, cohesiveness varied between 0.71 and 0.77, varying between 4.76 and gumminess 4.97, ranging between 4 chewiness, 54 and 4.83, resistance ranging between 0.020 and 0.032 and adhesiveness varied between 34.23 and 35.47.