%0 Journal Article
%T CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY CARACTERIZACI¨®N DE QUESILLO COLOMBIANO POR ESPECTROCOLORIMETR¨ªA
%A Juan S. RAM¨ªREZ-NAVAS
%A Aida RODR¨ªGUEZ DE STOUVENEL
%J Vitae
%D 2012
%I Universidad de Antioquia
%X 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 (¦¤E), 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¡ã. 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: The colour variations of this type of cheese are principally due to the initial composition of milk, composition of acid whey and manufacturing technology. Antecedentes: El color de los alimentos es uno de los mayores atributos que afecta la percepci¨®n de la calidad por parte de los consumidores y tambi¨¦n es una potente herramienta para el control de calidad y mercadeo. El quesillo es un queso t¨ªpico colombiano. El color que se observa en el quesillo es una combinaci¨®n de muchos factores. Objetivos: El objetivo del presente trabajo fue caracterizar el color del quesillo utilizando los par¨¢metros L*, a* y b* del sistema CIE (Comisi¨®n Internationale d'Eclairage) mediante espectrocolorimetr¨ªa. M¨¦todos: Los datos del color del quesillo fueron obtenidos con un color¨ªmetro. Se determin¨® los par¨¢metros de color L*, a*, b* por triplicado, utilizando el espacio CIE-LAB, para catorce quesillos comerciales y siete quesillos fabricados para este estudio. Utilizando los valores medios del color de los quesos analizados se determin¨® los par¨¢metros de croma m¨¦trico (C*), tonalidad (H*), diferencia de color (¦¤E), ¨ªndice de blancura (WI) e ¨ªndice de amarillo (YI). Resultados: Los valores medios generales obtenidos fueron: L*= 78,13, a*= -0,96, b*= 22,9
%K Leche
%K pasta-hilada
%K quesillo colombiano
%K color
%K colorimetr¨ªa
%K Milk
%K pasta-filata
%K colombian quesillo cheese
%K colour
%K colorimetry
%U http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000200004