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dc.contributor.author
Machuca, Laura Marcela
dc.contributor.author
Rodriguez, Yamila E.
dc.contributor.author
Guastavino Meneguini, Daniela E.
dc.contributor.author
Bruzzo, Maria E.
dc.contributor.author
Acuña Ojeda, María F.
dc.contributor.author
Murguia, Marcelo Cesar
dc.date.available
2016-12-22T14:41:38Z
dc.date.issued
2015-12
dc.identifier.citation
Machuca, Laura Marcela; Rodriguez, Yamila E.; Guastavino Meneguini, Daniela E.; Bruzzo, Maria E.; Acuña Ojeda, María F.; et al.; Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose; SCIRP; Food and Nutrition Sciences; 6; 16; 12-2015; 1489-1495
dc.identifier.issn
2157-944X
dc.identifier.uri
http://hdl.handle.net/11336/9906
dc.description.abstract
In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
SCIRP
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
Cheese
dc.subject
Inulin
dc.subject
Oligofructose
dc.subject
Functional Foods
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-16T14:27:53Z
dc.journal.volume
6
dc.journal.number
16
dc.journal.pagination
1489-1495
dc.journal.pais
China
dc.description.fil
Fil: Machuca, Laura Marcela. Universidad de la Cuenca del Plata. Secretaria de Politicas del Conocimiento. Instituto de Investigaciones Cientificas (sede Goya); Argentina
dc.description.fil
Fil: Rodriguez, Yamila E.. Universidad de la Cuenca del Plata. Secretaria de Politicas del Conocimiento. Instituto de Investigaciones Cientificas (sede Goya); Argentina
dc.description.fil
Fil: Guastavino Meneguini, Daniela E.. Universidad de la Cuenca del Plata. Secretaria de Politicas del Conocimiento. Instituto de Investigaciones Cientificas (sede Goya); Argentina
dc.description.fil
Fil: Bruzzo, Maria E.. Universidad de la Cuenca del Plata. Secretaria de Politicas del Conocimiento. Instituto de Investigaciones Cientificas (sede Goya); Argentina
dc.description.fil
Fil: Acuña Ojeda, María F.. Universidad de la Cuenca del Plata. Secretaria de Politicas del Conocimiento. Instituto de Investigaciones Cientificas (sede Goya); Argentina
dc.description.fil
Fil: Murguia, Marcelo Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
dc.journal.title
Food and Nutrition Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/pdf/FNS_2015120915500267.pdf
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2015.616153


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