Development of a cream cheese substitute with the incorporation of cowpea bean paste (vigna unguiculata (L.) Walp.).

Abstract

The aim of the work was to develop a cream cheese substitute with adequate quality and acceptability that incorporates cowpea (V. unguiculata) paste. To define the best formulation, without affecting the sensory quality and population acceptance, 2 variants were tested and produced, using cold packaging technology. The selected formulation was characterized and evaluated by the consumers of the product with a scale of seven categories of level of pleasure. A cream cheese substitute was obtained with a proportion of 70 % standardized cowpea milk and 30 % reconstituted and standardized whole milk powder. The physical and chemical indicators obtained were humidity of the scoured cheese (HQD): 74,55 %, total solids (ST): 25,45 %, acidity: 0,76 % and chlorides: 0,90 %. Microbiology counts indicated a good hygienic-sanitary quality of the product and obtained a level of pleasure of “I like very much". Shelf life is between 18-21 days at a temperature between 4 and 6 ^oC and the cost of one kg of product is 176,82 Cuban pesos.