“EVALUACIÓN FÍSICO - QUÍMICA DE LA INULINA COMO COMPLEMENTO DE GRASAS EN QUESOS CRIOLLOS Y EN SUS CARACTERÍSTICAS NUTRICIONALES”

Abstract

INULIN IS A SOLUBLE DIETARY FIBER THAT BELONGS TO THE GROUP OF FRUCTANS, PRESENTS VARIOUS FUNCTIONAL CHARACTERISTICS AND MEDICINAL PROPERTIES (PREBIOTIC, THE AVAILABILITY OF MINERALS, STRENGTHENING DEFENSE MECHANISMS , IMPROVING LIPID METABOLISM) DUE TO THESE REASONS, CURRENTLY ARE BEING VARIOUS STUDIES TO USE AS A FEED ADDITIVE. THE PRESENT STUDY WAS DEVELOPED WITH THE PURPOSE OF EVALUATING THE QUALITATIVE CHARACTERISTICS AND SENSORY PROPERTIES OF CHEESE SUBJECT TO THE ADDITION OF VARIOUS CONCENTRATIONS OF INULIN. THE CHEESE WAS MADE BASED ON THE PROCEDURES OF THE INEN 1528 STANDARD.

WE WORKED WITH FIVE DIFFERENT SAMPLES, EACH CORRESPONDING TO DIFFERENT CONCENTRATIONS INULIN (0%, 1.5%, 3%, 4.5%, 6%) AND THE PERCENTAGE OF FIBER, PROTEIN, FAT AND ASH AS QUALITATIVE CHARACTERISTICS ANALYZED. SENSORY ANALYSIS FIVE TASTERS EVALUATED THE FLAVOR AND TEXTURE OF THE STUDIED SAMPLES WERE USED. DURING THE DEVELOPMENT OF THE EXPERIMENTAL DESIGN WAS OBSERVED INCIDENCES OF THIS ADDITIVE ON THE CHEESE, MOSTLY POSITIVE SUCH AS IMPROVING TEXTURE, WEIGHT, PRESENCE OF FIBER, INCREASED PROTEIN, THE OBTAINED DATA WERE STATISTICALLY ANALYZED USING ANOVA ANALYSIS FOR HAVE A MORE ACCURATE INTERPRETATION AND ANALYSIS CONCERNING THE DIFFERENCE BETWEEN SAMPLES.