Abstract

EVALUATION OF SENSORY CHARACTERISTIC (TASTE AND TEXTURE) BY USING DIFFERENT METHODS OF COAGULATION

Altayeb Ibrahim Ali* and Amal Osman A.

Abstract

Concerning the taste, the points attained when using renin, Osher (50%) and Jibeen (50%) enzymes, 8.08± 0.71, 6.25± 0.82, and 7.20± 0.88 respectively. 8.54± 0.77, 5.83± 0,76 and 6.58± 0.71 when using renin, Osher (75%) and Jibeen (75%) enzymes respectively, and 8.45± 0.88, 5.79± 0.83 and 6.50± 0,78 for renin, Osher (100%) and Jibeen (100%) enzymes respectively. For texture, the points given when using renin, Osher (50%) and Jibeen (50%) enzymes were 8.97± 0.77, 5.83± 1.04 and 7.12± 0.97 respectively. Scored points when using renin, Osher (75%) and Jibeen (75%) enzymes were 8.66± 0.70, 5.91± 0.71, and 8.12± 0.67 respectively, and 8.58± 0.88, 5.97± 0.72, and 8,08± 0.71 for renin, Osher (100%) Jibeen (100%) enzymes respectively.

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