CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY

  • Juan Sebastián RAMÍREZ NAVAS Ph.D. Estudiante doctoral
  • Aida RODRÍGUEZ DE STOUVENEL Ph.D. Docente
Keywords: Pasta-filata cheese, Colombian cheese, Colour, Spectrocolorimetry

Abstract

Rationale: The colour of food is one of the major attributes which affect a consumer’s perception of its quality, and it is also a powerful tool for quality control and marketing. The Quesillo cheese is a typical Colombian cheese. The observed colour in Quesillo cheese is a composite of many contributing factors. Objectives: The objective of the current work was to characterize the colour of Quesillo cheese using parameters L*, a* and b* of the CIE (Commission Internationale d’Eclairage) system by spectrocolorimetry. Methods: The collection of data with colorimeters was used for the instrumental characterization of colour in Quesillo cheese. Colour parameters L*, a* and b* were measured in triplicate using CIE-LAB space for fourteen commercial Quesillo cheese and seven manufactured cheeses. Using the mean values of colour in the analysed cheeses, parameters of chroma metric (C*), hue (H*), colour differences (ΔE), whiteness index (WI) and yellowness indix (YI) were determined. Results: The general mean values obtained were, L*= 78.13, a*= -0.96, b* = 22.95, C*= 22.97 and H*= 92.38°. These can be estimated as the reference values for Quesillo cheese, which could be used in quality control in the manufacturing process. Different factors are discussed that can change or influence the colour in the final product. Conclusions:

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Author Biographies

Juan Sebastián RAMÍREZ NAVAS Ph.D., Estudiante doctoral
Ingeniero Químico Magister en Economía con énfasis en Administración de Empresas Candidato a Doctor en Ingeniería (énfasis en Ingeniería de Alimentos) Candidato doctoral Escuela de Ingeniería de Alimentos Facultad de Ingeniería Universidad del Valle
Aida RODRÍGUEZ DE STOUVENEL Ph.D., Docente
Ingeniera Química - Universidad del Valle, Colombia. Magister (Sci Nat Appl Biologie Appliquée) Doctora (Sci Nat Appl Biotechnologie Industrielle) - Universidad Católica de Lovaina, Bélgica. Docente Escuela de Ingeniería de Alimentos Facultad de Ingeniería Universidad del Valle
Published
2012-09-17
How to Cite
RAMÍREZ NAVAS Ph.D. J. S., & RODRÍGUEZ DE STOUVENEL Ph.D. A. (2012). CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY. Vitae, 19(2), 178-185. Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/7849
Section
Foods: Science, Engineering and Technology