Development of a low-fat fresh string cheese with controlled sodium content, a healthy snack option
DOI:
https://doi.org/10.32870/rayca.vi0.120Keywords:
Dairy industry, cheese, healthy diet, dissemination of innovation, nutritional value.Abstract
The dairy industry in Colombia is a sector with great commercial potential due to its high acceptability, nutritional value, and technological advances. As a result of new regulations on front-of-package labeling and warning labels, there is a need to develop healthier food products. The objective of this study was to evaluate the viability of a low-fat, sodium-controlled fresh string cheese as a healthy snack. The evaluation was carried out through interviews with experts, identification of the tastes and preferences of potential consumers, the production of a skimmed string cheese with controlled sodium content, and its sensory evaluation. According to the experts, the proposal is viable as long as there is adequate sensory acceptance and costs do not increase. A total of 204 questionnaires were completed on tastes and preferences in relation to the consumption of dairy products and snacks. Sensory analysis (N=80) indicated that taste was the attribute with the lowest acceptability (“Neither like nor dislike”), however, the other attributes obtained high acceptance.References
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