FREE CHOICE PROFILING OF CHILEAN GOAT CHEESE |
| |
| Authors: | M.A. GONZÁ LEZ VIÑ AS,N. GARRIDO,E. WITTIG DE PENNA |
| |
| Affiliation: | Department of Food Technology Escuela Universitaria de Ingeniería Técnica Agrícola University of Castilla-La Mancha Ronda de Calatrava, 7 13071 Ciudad Real, Spain;Department of Food Science and Chemical Technology Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile V. Mackenna 20 Santiago, Chile |
| |
| Abstract: | Different goat cheeses from Chile were studied by Free-Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes responsible for the observed differences. Appearance was a dominant factor in discriminating samples and to a lesser degree textural variables were also correlated with GPA dimensions. In acceptability the fresh cheeses were significantly preferred over the ripened ones. |
| |
| Keywords: | |
|
|
