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Influence of Fat and Moisture Content in the Processing of Light Requeijão

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  • Navarro da Silva, Rita de Cássia
  • Rodrigues Minim, Valéria
  • Simiqueli, Andréa
  • Minim, Luis

Abstract

The objective of this study was to evaluate the influence of fat and moisture contents in the sensory characteristics and acceptance of light requeijão. The experiment followed the Central Composite Rotatable design. Formulations were characterized by Conventional Profile and the acceptability was evaluated by 100 consumers. The results were analyzed by Analysis of Variance, fitting of regression models and Preference Map. The multiple linear regression model showed the best fit for all sensorial attributes. Requeijão samples that fat reduction was coupled with increasing moisture demonstrated intermediate intensity of the sensory properties and showed the best acceptance among consumers. Such a result indicated that the reduction in fat levels should be associated to the increase in moisture of the final product so that there is equilibrium in the sensorial properties and the optimization the acceptance of the consumers.

Suggested Citation

  • Navarro da Silva, Rita de Cássia & Rodrigues Minim, Valéria & Simiqueli, Andréa & Minim, Luis, 2013. "Influence of Fat and Moisture Content in the Processing of Light Requeijão," Journal of Food Research, Canadian Center of Science and Education, vol. 2(6).
    • Handle: RePEc:ags:aesjfr:405125
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