Volume 4 - Volume 4
SENSORY ANALYSIS OF MOZZARELLA CHEESE WITH REDUCED SODIUM
Abstract
Excessive salt intake is directly related to the development of chronic diseases. Possible causes for
the increased incidence of hypertension is the consumption of processed foods , canned foods ,
smoked , salted with among other process , which leads to consumption of large amounts of sodium
larger than necessary for the human body . Mozzarella cheese is the most produced and consumed in Brazil and saline source used in this product is sodium chloride. Thus, this study aimed to
prepare four samples of mozzarella light with different percentages of sodium reduction (0 , 12.7 ,
25.5 and 38.2 % ) and evaluate the quality of these formulations under physicochemical and
sensory aspects . The sensory evaluation was conducted with 100 consumers for the attributes
color, intensity of salty flavor, odor and texture of the product, using 9-point hedonic scale, and
purchase intent on a 3-point scale. Data were evaluated by ANOVA and Tukey test. The result
obtained in the sensory analysis indicates no significant difference between samples for all sensory
attributes (color, salty flavor, odor and texture ) . Thus, it is feasible with respect to sensory studied
aspects reduction to 38.2 % of the sodium for this type of product, whereas for the same light need
be considered only 25 % reduced sodium content.
Paper Details
PaperID: p 841-849
Author's Name: Alessandra Nassar Broch, Camila Barbosa Carvalho and Grasiele Scaramal Madrona
Volume: Volume 4
Issues: Volume 4
Keywords: Journal, articles, formatting.
Year: 2014
Month: June
Pages: 841-849