Resumo

LOPEZ-TENORIO, Julián Alfredo; RODRIGUEZ-SANDOVAL, Eduardo  e  SEPULVEDA-VALENCIA, José Uriel. Evaluation of physical and textural characteristics of pandebono. Acta Agron. [online]. 2012, vol.61, n.3, pp.273-281. ISSN 0120-2812.

The pandebono is a traditional gluten-free product from Colombia made mainly with cassava sour starch, cheese and milk or water. The cheese is critical in its formulation, because it imparts suitable sensory and textural properties. In this study, these properties were evaluated on pandebono made from two types of cheeses, costeño cheese and white cheese. Texture profile analysis, firmness, crust fracture, and determinations of weight, volume and density were performed using a one-way analysis of variance. A sensory differentiation test of triangular type was performed to assess the overall flavor of the products. The firmness was higher in the pandebono made from costeño cheese because the crumb was more uniformity; whereas the crust fracture was higher in the pandebono made from white cheese, reflecting a greater crust thickness. There were not significant differences in texture profile analysis. The weight and volume were lower in pandebono made from costeño cheese, while the density was higher. The overall flavor of samples was different, mainly by the costeño cheese properties, which has a characteristic and salty taste.

Palavras-chave : Costeño cheese; gluten-free product; rheology.

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