Flavour profile of butter with sea algae.
Journal Title: Міжнародний науково-практичний журнал Товари і Ринки - Year 2016, Vol 2, Issue 22
Abstract
Background. Butter is a traditional food product among almost all sections of the population of Ukraine. Technology for its enrichment with macro- and microelements with sea algae was developed. Current national standards for these products do not pro¬vide a comprehensive assessment of physico-chemical and organoleptic quality. Because of sensory analysis method flavoring is appropriate to describe the characteristics of new products. Material and methods. Objects of research were butter with kelp, fucus, spirulina, Cystoseira and the reference sample butter "sandwich." Sensory analysis of butter was carried out according to international standards ISO. Method described in ISO 6564:2005 "Study touch. Methodology. Methods creation flavor spectrum" Was applied to create profiles. Results. Overall points were identified in the most close to the standard samples are butter with kelp and fucus and assessed of 30.0. The difference in points 1.7 and 3.0 of the standard samples and of Cystoseira butter and butter from Spirulina indicate the need to adjust their recipes to the standard as close as possible. Comparative analysis allows to assert that all samples of butter have positive overall impression and harmonious and creamy taste. Conclusion. Butter with algae is characterized by high levels of descriptors such as overall impression, harmonious and creamy taste. Butter from laminaria and fucus have the most harmonious combination of taste, aroma and overall impression. To improve the quality of butter with fillers it is recommended to evaluate the new formulation proposed by descriptors.
Authors and Affiliations
Tatiana Lebskaya, Elena Ochkolyas
Keywords
Related Articles
- EP ID EP197396
- DOI -
- Views 134
- Downloads 0
Nitrogen compounds in biofortfied tomato vegetables
Background. Biofortification is a strategic direction, the essence of which is in growing plant products of high nutritional value. Food plants are often biofortified with nutrients which deficiency in the diet is felt b...
PHYSICAL PARAMETERS OF APPLES TREATED WITH ETHYLENE INHIBITOR
Background.Flesh firmness and background color of the apple’s skin characterize the ripeness degree and determine the attractiveness of fruits to the consumer. Flesh firmness is reducing and background color is changing...
СТРУКТУРНО-МЕХАНІЧНІ ПАРАМЕТРИ РИБНИХ ПРЕСЕРВІВ ПІД ЧАС ЗБЕРІГАННЯ
Наведено зміни загального хімічного та фракційного складу жиру рибних пресервів із прісноводної риби і з оселедця. Проаналізовано їхній вплив на динаміку реологічних та структурно-механічних властивостей пресервів під ча...
ГОСПОДАРСЬКО-ТОВАРОЗНАВЧА ОЦІНКА СОРТІВ ПЕРЦЮ СОЛОДКОГО, РАЙОНОВАНИХ В УКРАЇНІ
Проаналізовано 65 сортів і гібридів перцю солодкого різних груп стиглості, внесених до Державного реєстру сортів рослин, придатних для поширення в Україні. За комплексом товарознавчих і господарських показників визначено...
TECHNOLOGICAL ASPECTS OF USING SMALL FISH MINCE
Background. An important role in addressing the problem of lack of high-grade protein and mineral elements in the mass segment and social nutrition of Ukrainians belongs to fish industry. Changes in the economic environm...