Resumo

ESCOBAR, Mariangel  e  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.

Palavras-chave : Spices; formulations; plain white cheese; physical properties.

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