Services on Demand
Journal
Article
Indicators
- Cited by SciELO
- Access statistics
Related links
- Similars in SciELO
Share
Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria
Print version ISSN L:2664-0902On-line version ISSN 2664-0902
Abstract
ESCOBAR, Mariangel and RODRIGUEZ, Ángel. Evaluation of the effect of basil (ocimum basilicum) and oregano (origanum vulgare) on the physical, chemical and sensory properties of plain white cheese. Rev. Inv. Cs. Agro. y Vet. [online]. 2020, vol.4, n.11, pp.113-134. ISSN L:2664-0902.
Abstract The purpose of the study was to evaluate the effect of basil and oregano on the physical, chemical and sensory properties of a plain white cheese. The methodology used was integrative of an evaluative type. The data of the determination of the physical and chemical properties between the three treatments of added cheese with spices on the pH, humidity, density, exemption from acidity, which presented significant statistical differences. For the treatment of the data, the Basker Test is used with each experimental work group (formulation with oregano, formulation with basil, formulation with basil and oregano / mixture), to be evaluated the level of preference of the cheeses added with spices and determine the most preferred sample of the three proposals. Of the obtained estimations, the Basker's Test fell. Sample No. 2 is the most preferred and Sample No. 3 the least preferred. Likewise, through the Friedman test, it is concluded that there are sufficient statistical tests to reject the null hypothesis and assert that there are significant differences between the preferences of the samples.
Keywords : Spices; formulations; plain white cheese; physical properties.