In this study, panela-type cheese was enriched, and a market study was carried out by incorporating ground almonds and canola oil in order to produce a functional food and commercialize it. Raw milk was obtained from the region, pasteurized, and when it reached 45 °C, a commercial rennet was added. The curd was separated and divided into four portions. Curd portion 1 was salted, mixed, placed in a mold, and compacted. The same process was applied to the other three portions: portion 2 received 5% ground almonds (relative to weight), portion 3 received 5% canola oil, and portion 4 received both 5% ground almonds and 5% canola oil. After 24 hours, a consumer acceptance sensory evaluation was carried out using untrained judges. A semi‑structured hedonic survey was used (scale 0 = negative to 10 = maximum acceptance), evaluating color, odor, creaminess, graininess, softness, and overall acceptance. Data were analyzed using ANOVA and Duncan’s multiple range test at p = 0.05. For the market study, the CANVAS methodology was followed. The sensory evaluation showed no significant differences in color and odor indicators, which positively impacted acceptance since the enrichment with almonds and/or canola oil was not a rejection factor for consumers. Regarding creaminess and graininess, significant differences were observed (p < 0.03 and p < 0.02, respectively). The sample enriched with both canola oil and almonds achieved the highest creaminess rating, followed by the sample enriched only with canola oil, while the most grainy sample was the one enriched only with almonds—though these were highlighted as desirable attributes. The softness and overall acceptance indicators were highly significant: the softest cheese was the one enriched with oil, and the highest overall acceptance was for the cheese enriched with both canola oil and almonds. Therefore, the product was considered suitable for commercialization, which the CANVAS study confirmed as viable.
Keywords: Functional foods, food innovation, value added products
