Evaluación del efecto de la adición de inulina en el queso andino.

Abstract

The objective of this study was to evaluate the effect of the addition of inulin in Andean cheese, for which insulin levels of 2, 3, and 4% were used, thus determining the physicochemical and microbiological characteristics, and for the sensory analysis of the verbal hedonic test of the final product was applied, verifying the profitability of the application of different levels of inulin in Andean cheese using the benefit/cost indicator. In the cheese processing, the raw material was of high quality, acquiring skim milk, inulin, rennet, and calcium with their respective sanitary notifications, guaranteeing safety when making the cheese. For the elaboration of the product, the scheme of fresh Andean cheese was applied with the variable that was the use of inulin before being coagulated. The microbiological characteristics of the product were determined using NTE INEN 2620-2012—the determination of physicochemical analyses as protein, fat, ash, fiber, and moisture. For product acceptability, the five-point verbal hedonic test was applied. The statistical analysis was validated by analysis of variance for differences (ADEVA), separation of means with the TUKEY statistical test, and the Kruskal-Wallis test for organoleptic variables. The result was that when using 4% inulin, its yield was 2.28 kg and improved organoleptic characteristics compared to 2% inulin. Its yield was 2.09 kg. It is concluded that the Andean cheese made with 4% inulin has a higher yield, and the B/C was $1.23. The use of inulin in foods requiring low-fat content is recommended since this product provides creaminess.