Table 6.
Sensory analysis of ricotta cheeses.
| Attributes | RC | RC1 | RC5 | RCf1 | RCf5 |
|---|---|---|---|---|---|
| Visual aspect | |||||
| Color intensity | 5.1 ± 0.2 b | 5.3 ± 0.4 b | 5.3 ± 0.3 b | 5.3 ± 0.4 b | 6.0 ± 0.4 a |
| Color homogeneity | 4.5 ± 0.2 a | 4.8 ± 0.3 a | 4.0 ± 0.3 b | 4.8 ± 0.3 a | 4.8 ± 0.3 a |
| Odor | |||||
| Milk | 5.0 ± 0.3 a | 4.8 ± 0.4 ab | 4.8 ± 0.5 ab | 4.5 ± 0.2 ab | 3.8 ± 0.4 c |
| Acidic | 1.1 ± 0.4 ab | 1.1 ± 0.4 ab | 1.1 ± 0.2 b | 1.5 ± 0.3 ab | 1.8 ± 0.4 a |
| Flavor | |||||
| Sapidity | 3.5 ± 0.3 b | 3.5 ± 0.4 b | 3.5 ± 0.4 b | 4.0 ± 0.3 ab | 4.3 ± 0.4 a |
| Bitterness | 0.5 ± 0.3 b | 0.5 ± 0.2 b | 0.5 ± 0.2 b | 0.5 ± 0.2 b | 1.1 ± 0.4 a |
| Acidity | 4.0 ± 0.3 c | 4.3 ± 0.3 c | 4.3 ± 0.3 c | 5.3 ± 0.4 b | 6.5 ± 0.4 a |
| Sweetness | 2.8 ± 0.5 a | 2.1 ± 0.2 b | 2.0 ± 0.4 b | 2.0 ± 0.3 b | 2.0 ± 0.3 b |
| Milk | 3.0 ± 0.4 a | 2.8 ± 0.4 a | 2.8 ± 0.5 a | 3.0 ± 0.2 a | 2.7 ± 0.3 a |
| Butter | 3.3 ± 0.6 a | 2.7 ± 0.4 a | 2.7 ± 0.4 a | 2.7 ± 0.4 a | 2.7 ± 0.5 a |
| Off-flavors | 0.7 ± 0.3 a | 0.7 ± 0.3 a | 0.8 ± 0.4 a | 0.8 ± 0.4 a | 0.8 ± 0.2 a |
| Persitency | 3.2 ± 0.5 b | 3.0 ± 0.3 b | 3.2 ± 0.4 b | 3.8 ± 0.5 b | 6.0 ± 0.7 a |
| Texture | |||||
| Adhesiveness | 2.7 ± 0.5 ab | 3.0 ± 0.2 a | 3.0 ± 0.4 a | 3.3 ± 0.3 a | 2.3 ± 0.0 b |
| Graininess | 2.5 ± 0.3 b | 2.8 ± 0.5 ab | 3.2 ± 0.4 a | 2.5 ± 0.4 b | 2.7 ± 0.4 ab |
| Friability | 3.2 ± 0.4 a | 3.3 ± 0.4 a | 3.3 ± 0.2 a | 3.3 ± 0.5 a | 3.3 ± 0.4 a |
| Wetness | 5.0 ± 0.2 a | 5.0 ± 0.4 ab | 4.7 ± 0.2 ab | 4.7 ± 0.3 ab | 4.5 ± 0.2 b |
The data are the means of three independent experiments ± standard deviations (n = 3). a–c Values in the same row, with different superscript letters, differ significantly (p < 0.05). RC, control ricotta cheese (without fortification); RC1 and RC5, ricotta cheeses fortified with 1 and 5% (w/w) spray-dried unfermented R-UF, respectively; RCf1 and RCf5, ricotta cheeses fortified with 1 and 5% (w/w) fR-UF, respectively.