Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto
Introduction. Worldwide, bovine dairy products are prevalent, so there is a need for studies focused on less traditional milk, such as goat milk. Objective. To evaluate the effect of two levels of inclusion of amaretto on the physicochemical and sensory characteristics of a goat milk caramel. Materials and methods. Between January and September 2017, at the Universidad de Costa Rica, milk caramels were made with two proportions (6 % and 9 %) of amaretto, which were selected using two focus groups, pH, Brix degrees, aw, texture, color, and sensory liking were evaluated. Results. The milk caramels with inclusion of 6 % and 9 % amaretto obtained the following characteristics respectively: 71.8 and 70.8 ºBrix, pH= 6.8 and 6.9, aw=0.8, hardness= 1.3 and 0.3, adhesiveness= 0.75 and 6.0, elasticity= 23.0 and 21.0, L*= 33.0 and 33.4, a*= 11.3 and 11.4, b*= 26.2, c*= 28.5 and 28.6, h*= 66.7 and 66.4, with an average liking of 7.3 and 7.7, and an average purchase intention of 6.9 and 7.2. The cluster analysis generated three groups of people: G1 = 25.5 % with a mean liking of 4.7 and 6.2 for the 6 % and 9 % formulations, respectively; G2 = 19.6 % with a mean liking of 8.5 and 5.5 for the 6 % and 9 % formulations, respectively; and G3 = 54.9 % with a mean liking of 8.2 and 9.1 for the 6 % and 9 % formulations, respectively. Conclusions. The inclusion of amaretto in the goat milk caramel turned out to be the product with the best profile. No significant differences were observed between the two liquor inclusion levels. The results suggest that both products had appropriate technical characteristics and taste.
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Universidad de Costa Rica
2023
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Malavassi-Conejo, Pamela Chacón-Villalobos, Alejandro Víquez-Barrantes, Diana Cordero-García, Marcia |
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Malavassi-Conejo, Pamela Chacón-Villalobos, Alejandro Víquez-Barrantes, Diana Cordero-García, Marcia Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
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Malavassi-Conejo, Pamela Chacón-Villalobos, Alejandro Víquez-Barrantes, Diana Cordero-García, Marcia |
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Malavassi-Conejo, Pamela |
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Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
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Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
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Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
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Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
| title_full_unstemmed |
Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
| title_sort |
physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto |
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Introduction. Worldwide, bovine dairy products are prevalent, so there is a need for studies focused on less traditional milk, such as goat milk. Objective. To evaluate the effect of two levels of inclusion of amaretto on the physicochemical and sensory characteristics of a goat milk caramel. Materials and methods. Between January and September 2017, at the Universidad de Costa Rica, milk caramels were made with two proportions (6 % and 9 %) of amaretto, which were selected using two focus groups, pH, Brix degrees, aw, texture, color, and sensory liking were evaluated. Results. The milk caramels with inclusion of 6 % and 9 % amaretto obtained the following characteristics respectively: 71.8 and 70.8 ºBrix, pH= 6.8 and 6.9, aw=0.8, hardness= 1.3 and 0.3, adhesiveness= 0.75 and 6.0, elasticity= 23.0 and 21.0, L*= 33.0 and 33.4, a*= 11.3 and 11.4, b*= 26.2, c*= 28.5 and 28.6, h*= 66.7 and 66.4, with an average liking of 7.3 and 7.7, and an average purchase intention of 6.9 and 7.2. The cluster analysis generated three groups of people: G1 = 25.5 % with a mean liking of 4.7 and 6.2 for the 6 % and 9 % formulations, respectively; G2 = 19.6 % with a mean liking of 8.5 and 5.5 for the 6 % and 9 % formulations, respectively; and G3 = 54.9 % with a mean liking of 8.2 and 9.1 for the 6 % and 9 % formulations, respectively. Conclusions. The inclusion of amaretto in the goat milk caramel turned out to be the product with the best profile. No significant differences were observed between the two liquor inclusion levels. The results suggest that both products had appropriate technical characteristics and taste. |
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Universidad de Costa Rica |
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2023 |
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https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879 |
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AT malavassiconejopamela physicochemicalandsensorycharacteristicsofacaprinemilkcaramelwiththeinclusionofamaretto AT chaconvillalobosalejandro physicochemicalandsensorycharacteristicsofacaprinemilkcaramelwiththeinclusionofamaretto AT viquezbarrantesdiana physicochemicalandsensorycharacteristicsofacaprinemilkcaramelwiththeinclusionofamaretto AT corderogarciamarcia physicochemicalandsensorycharacteristicsofacaprinemilkcaramelwiththeinclusionofamaretto AT malavassiconejopamela caracteristicasfisicoquimicasysensorialesdeldulcedelechecaprinoconinclusiondeamaretto AT chaconvillalobosalejandro caracteristicasfisicoquimicasysensorialesdeldulcedelechecaprinoconinclusiondeamaretto AT viquezbarrantesdiana caracteristicasfisicoquimicasysensorialesdeldulcedelechecaprinoconinclusiondeamaretto AT corderogarciamarcia caracteristicasfisicoquimicasysensorialesdeldulcedelechecaprinoconinclusiondeamaretto |
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oai:portal.ucr.ac.cr:article518792023-06-16T13:42:30Z Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto Características fisicoquímicas y sensoriales del dulce de leche caprino con inclusión de amaretto Malavassi-Conejo, Pamela Chacón-Villalobos, Alejandro Víquez-Barrantes, Diana Cordero-García, Marcia goat milk cajeta liqueurs sensory evaluation food fortification leche de cabra cajeta licores evaluación sensorial enriquecimiento de alimentos Introduction. Worldwide, bovine dairy products are prevalent, so there is a need for studies focused on less traditional milk, such as goat milk. Objective. To evaluate the effect of two levels of inclusion of amaretto on the physicochemical and sensory characteristics of a goat milk caramel. Materials and methods. Between January and September 2017, at the Universidad de Costa Rica, milk caramels were made with two proportions (6 % and 9 %) of amaretto, which were selected using two focus groups, pH, Brix degrees, aw, texture, color, and sensory liking were evaluated. Results. The milk caramels with inclusion of 6 % and 9 % amaretto obtained the following characteristics respectively: 71.8 and 70.8 ºBrix, pH= 6.8 and 6.9, aw=0.8, hardness= 1.3 and 0.3, adhesiveness= 0.75 and 6.0, elasticity= 23.0 and 21.0, L*= 33.0 and 33.4, a*= 11.3 and 11.4, b*= 26.2, c*= 28.5 and 28.6, h*= 66.7 and 66.4, with an average liking of 7.3 and 7.7, and an average purchase intention of 6.9 and 7.2. The cluster analysis generated three groups of people: G1 = 25.5 % with a mean liking of 4.7 and 6.2 for the 6 % and 9 % formulations, respectively; G2 = 19.6 % with a mean liking of 8.5 and 5.5 for the 6 % and 9 % formulations, respectively; and G3 = 54.9 % with a mean liking of 8.2 and 9.1 for the 6 % and 9 % formulations, respectively. Conclusions. The inclusion of amaretto in the goat milk caramel turned out to be the product with the best profile. No significant differences were observed between the two liquor inclusion levels. The results suggest that both products had appropriate technical characteristics and taste. Introducción. A nivel mundial, los lácteos bovinos son prevalentes, por lo que existe la necesidad de estudios enfocados en leches menos tradicionales, como la caprina. Objetivo. Evaluar el efecto de dos niveles de inclusión de amaretto sobre las características fisicoquímicas y sensoriales de un dulce de leche caprino. Materiales y métodos. Entre enero y septiembre de 2017, en la Universidad de Costa Rica, se elaboraron dulces de leche con dos proporciones (6 % y 9 %) de amaretto (licor dulce), las cuales fueron seleccionadas con base en dos grupos focales. Se evaluó el pH, grados Brix, aw, textura, color, y agrado sensorial. Resultados. Los dulces de leche con inclusión de 6 % y 9 % de amaretto obtuvieron las siguientes características de manera respectiva: 71,8 y 70, 8 °Brix, pH= 6,8 y 6,9, aw= 0,8, dureza= 1,3 y 0,3, adhesividad= 0,75 y 0,6, elasticidad= 23,0 y 21,0, L*= 33,0 y 33,4, a*= 11,3 y 11,4, b*= 26,2, c*= 28,5 y 28,6, h*= 66,7 y 66,4, con un agrado promedio de 7,3 y 7,7, y una intensión promedio de compra de 6,9 y 7,2. El análisis de conglomerados generó tres grupos de personas: G1 = 25,5 % de agrado medio de 4,7 y 6,2 por las formulaciones al 6 % y 9 %, respectivamente; G2 = 19,6 % de agrado medio de 8,5 y 5,5 por las formulaciones al 6 % y 9 %, respectivamente; y G3 = 54,9 % de agrado medio de 8,2 y 9,1 por las formulaciones al 6 % y 9 %, respectivamente. Conclusiones. La inclusión de amaretto en el dulce de leche caprino resultó ser el producto con mejor perfil. No se observaron diferencias significativas entre los dos niveles de inclusión de licor. Los resultados sugieren que ambos productos tuvieron características técnicas y un agrado apropiados. Universidad de Costa Rica 2023-03-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article text Texto text/xml application/pdf application/epub+zip text/html audio/mpeg audio/mpeg https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879 10.15517/am.v34i2.51879 Agronomía Mesoamericana; 2023: Agronomía Mesoamericana: Vol. 34, Issue 2 (May-August) ; 51879 Agronomía Mesoamericana; 2023: Agronomía Mesoamericana: Vol. 34, Nº 2 (mayo-agosto) ; 51879 Agronomía Mesoamericana; 2023: Agronomía Mesoamericana: Vol. 34, Issue 2 (May-August) ; 51879 2215-3608 1021-7444 spa eng https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55154 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55155 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55156 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55157 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55158 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51879/55160 Copyright (c) 2023 Pamela Malavassi-Conejo, Alejandro Chacón-Villalobos, Diana Víquez-Barrantes, Marcia Cordero-García https://creativecommons.org/licenses/by-nc-nd/4.0 |