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Obtaining Cheese with Milk Mixture and Inca Peanut (Plukenetia Volubilis)
Ysabel Fernández, Abner Obregón*, Mari Medina, Epifanio Martínez and Euler Navarro
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DOI:10.17265/1934-7375/2015.08.009
The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut (70:20 v/v) 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 °C, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat (16.3% and, 25.05%, respectively). Sensory evaluation process cheese 70:30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
Inca peanut, Inca peanut milk, Inca peanut cheese, milk mixture.
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