Aplicación de un recubrimiento activo de harina de banano y aceite esencial de jengibre en queso fresco

Abstract

The objective of the present investigation was to apply an active coating of banana flour and ginger essential oil in fresh cheese. Initially three samples of fresh cheese Q, QR and QRA were prepared. The samples studied were subjected to a texture profile analysis, obtaining a greater hardness and chewiness in the QRA sample. The microbial quality was determined in the samples, reporting a notable decrease of molds and yeasts, aerobic-mesophilic and absence of Enterobacteria, Staphiloccocus aureus and Escherichia coli when incorporating the active coating of banana flour with ginger essential oil on the surface of the cheese cool. A sensory analysis was performed where there was less acceptance of the QRA sample compared to the Q and QR samples, due to the fact that a very intense flavor characteristic of ginger was detected. A humidity content between 54 percent and 55 percent was evidenced, these results are within the acceptable parameters established by the INEN 1528 Standard, the percentage of fat was 16 percent, value declared by the CODEX STAN 283 as semi-skimmed or semi-skimmed . An increase in the protein levels of the QRA sample was evidenced, this could be the result of using the banana for the preparation of the coatings, since this fruit has in its composition tryptophan and lectin.