Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory prof...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/2/214 |
| _version_ | 1811341410726576128 |
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| author | Nabila Gulzar Aysha Sameen Rana Muhammad Aadil Amna Sahar Saima Rafiq Nuzhat Huma Muhammad Nadeem Rizwan Arshad Iqra Muqadas Saleem |
| author_facet | Nabila Gulzar Aysha Sameen Rana Muhammad Aadil Amna Sahar Saima Rafiq Nuzhat Huma Muhammad Nadeem Rizwan Arshad Iqra Muqadas Saleem |
| author_sort | Nabila Gulzar |
| collection | DOAJ |
| description | The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (<i>n</i> = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (<i>p</i> < 0.05) and positive effects on the sensory qualities of Pizza cheeses. |
| first_indexed | 2024-04-13T18:55:09Z |
| format | Article |
| id | doaj.art-125b5bf3380a4087988de0389c1ec5a7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T18:55:09Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-125b5bf3380a4087988de0389c1ec5a72022-12-22T02:34:16ZengMDPI AGFoods2304-81582020-02-019221410.3390/foods9020214foods9020214Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional CookingNabila Gulzar0Aysha Sameen1Rana Muhammad Aadil2Amna Sahar3Saima Rafiq4Nuzhat Huma5Muhammad Nadeem6Rizwan Arshad7Iqra Muqadas Saleem8Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, PakistanNational Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, PakistanNational Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, PakistanNational Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, PakistanDepartment of Food Science and Technology, University of Poonch, Rawalakot 12350, PakistanNational Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, PakistanDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, PakistanUniversity Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, PakistanDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, PakistanThe present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (<i>n</i> = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (<i>p</i> < 0.05) and positive effects on the sensory qualities of Pizza cheeses.https://www.mdpi.com/2304-8158/9/2/214appearancecheesedescriptiveflavorsensory |
| spellingShingle | Nabila Gulzar Aysha Sameen Rana Muhammad Aadil Amna Sahar Saima Rafiq Nuzhat Huma Muhammad Nadeem Rizwan Arshad Iqra Muqadas Saleem Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking Foods appearance cheese descriptive flavor sensory |
| title | Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking |
| title_full | Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking |
| title_fullStr | Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking |
| title_full_unstemmed | Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking |
| title_short | Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking |
| title_sort | descriptive sensory analysis of pizza cheese made from mozzarella and semi ripened cheddar cheese under microwave and conventional cooking |
| topic | appearance cheese descriptive flavor sensory |
| url | https://www.mdpi.com/2304-8158/9/2/214 |
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