Evaluación fisico-quimico organoleptica del queso gouda pigmentado con diferentes niveles de Achiote (Biza Orellana), durante el proceso de maduración.

Abstract

Gouda is one of the most popular and oldest cheeses in the world; due to its wide range of flavors, textures and versatility; on the other hand, the use of natural pigments in food represents a practice aligned with current trends towards healthy and sustainable food, promoting research and development in this area. The aim of this research was to evaluate the physicochemical and organoleptic characteristics of Gouda cheese pigmented with different levels of annatto (Bixa Orellana) during the ripening process. The production of Gouda cheese was carried out using the methodology of Sanchez 2019, using a population of 180 liters of milk divided into 36 experimental units with three levels (120 CU, 145 CU, 185 CU/lt) of annatto pigment, assessing its behavior (pigment levels and ripening time) according to its physicochemical, microbiological and organoleptic characteristics, average values of moisture (44. 74%), protein (29.70%), ash 3.01% and fat 27.47%; the microbiological analysis showed a total absence of fecal coliforms, escherichia coli and total aerobes due to the capacity of annatto to inhibit bacterial growth; on the other hand, the appropriate maturation time is 60 days, since the sensory evaluation reported higher scores for color (4.8 points), taste (4.8 points), flavor (4.8 points) and flavor (4.8 points). 8 points), flavor (4.5 points), odor (4.6 points), texture (4.6 points). Thus, it is concluded that the levels of pigment do not influence the physical and chemical composition of the cheese, since as time goes by, improvements in its characteristics are evidenced; obtained that the cheese of 180 CU/liter of milk at 60 days of maturation was the best treatment, thus generating a new product of the region, having a significant impact on the economy of the Amazon region.