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 135
- Downloads 0
Urban and rural tourism: formation and development.
Background. Nowadays, the development of tourism system in Ukraine is being modernized and revitalized. Rural tourism became a special segment of Ukrainian tourist market. It provides tourists, both domestic and foreign,...
РИНОК МОЛОЧНОЇ СИРОВИНИ ВІННИЦЬКОЇ ОБЛАСТІ
Проаналізовано сучасний стан виробництва молока в Україні, зокрема у Вінницькій області, за категоріями господарств. Розглянуто стан забезпечення населення молоком і молочними продуктами. Висвітлено основні проблеми гал...
State regulation of food security.
Background. Nowadays the food security problem is quite important in the world. Food security ensuring in every country is not possible without government regulation, because one of the main functions of each country is...
State of meat production and consumption in Ukraine.
Background. Production of cattle meat is reduced annually in Ukraine, and it has been unprofitable for the last 20 years. However, the meat industry in our country has significant reserves and great prospects for develop...
EXPRESS METHOD OF QUANTITATIVE DETERMINATION OF UREA IN MILK
The proposed methodical approach in the variant of using the method of additives (MA) expects quantitive determination of urea in milk samples by spectrophotometric method without the need to build a calibration curve...