Status : Verified
| Personal Name | Bawingan, Khaimah Fe E. |
|---|---|
| Resource Title | Effects of kappa-carrageenan edible coating on the physico-chemical and sensory properties of kesong puti |
| Date Issued | 11 April 2013 |
| Abstract | Kesong puti is an unripened type of cheese that is usually produced from fresh carabao's milk. Being a product that readily loses its quality characteristics, quality retention of kesong puti is a significant issue that must be dealt with. In this study, the feasibility of kappa-carrageenan (0.00%, 0.50%, 1.00% and 1.50%). Kesong puti blocks were immersed in the gum solution, and were allowed to dry in a laminar flow to promote adherence of the coating to the cheese. Changes in physicochemical properties (color, pH, titrable acidity, firmness and weight change), and sensory attributes (whiteness, glossiness, smoothness, cheesy aroma, hardness, adhesiveness, cheesy flavor, saltiness and sourness) of coated and uncoated kesong puti samples were investigated over a seven-day storage period at refrigerated temperature. Results show that K-carrageenan edible coating had intensity of CIEL* values, as well as to the firmness of kesong puti. Quantitative Descriptive Analysis® revealed that there was a significant increase in glossiness among the samples with coating (p < 0.05). In addition, it was found that the smoothness of the samples was affected by kesong puti. Consistent with the firmness results obtained using penetrometer, the panelists perceived significant differences (p < 0.05) in the hardness of kesong puti. Furthermore, the coatings did not influence the flavor and taste of kesong puti. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Cheese (Varieties)--Philippines; Edible coatings |
| Material Type | Thesis/Dissertation |
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