Chemical composition, sensory quality and consumer acceptability of cream cheese from pure buffalo's milk added with malunggay (Moringa oleifera L.) leaf powder

Date

12-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Abstract

Abstract: The effect of the addition of malunggay leaf powder (MLP) in cream cheese produced from pure buffalo?s milk was investigated. The study aimed to compare the nutritive value, sensory quality and consumer acceptability of cream cheese with and without MLP; and determine the optimum level of inclusion of MLP in cream cheese. Cream cheese were produced from pure buffalo?s milk and were assigned to experimental treatments as follows: cream cheese with 0% MLP (T1), cream cheese with 0.5% MLP (T2), cream cheese with 1% MLP (T3) and cream cheese with 1.5% MLP (T4). The data were analyzed statistically using SAS ver.9.1. Moisture, fat, protein and calorie content of the cream cheese did not differ significantly. Crude fiber content of the cream cheese increased significantly with the addition of MLP. Sensory characteristics of pure cream cheese were significantly higher than those with added MLP. The addition of MLP had significant negative quadratic relationship with the color and general acceptability of the cheese. Texture, aroma, flavor and after-taste had significant negative linear relations with the levels of MLP. Cream cheese from pure buffalo?s milk without MLP was highly acceptable with the consumers indicating that the product is very marketable. Consumer acceptability of cream cheese with 0.5, 1 and 1.5% MLP were lower. Based on sensory scores of 70 and above for flavor, color, texture, and aroma the optimum level of inclusion of MLP in cream cheese from pure buffalo?s milk is 0.5%.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2012 A3 /A65

Document Type

Thesis

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