| Autor: |
Bortnowska G; Katedra Technologii Zywności, Wydział Nauk o Zywności i Rybactwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Grazyna.Bortnowska@zut.edu.pl, Kałuzna-Zajaczkowska J |
| Jazyk: |
polština |
| Zdroj: |
Roczniki Panstwowego Zakladu Higieny [Rocz Panstw Zakl Hig] 2011; Vol. 62 (4), pp. 445-52. |
| Abstrakt: |
The objective of this study was to evaluate preferences and frequency choice of commercially available powdered spices, applied to the dishes prepared at home by professionally working persons as well as factors which determine the acceptance of innovative changes in relation to the number and type of components used for their manufacturing. It was shown that above 80% mixtures of spices contained except vegetable spices also other flavourings, spice-products and functional additives but mostly monosodium glutamate (MSG) and sodium chloride. The respondents mostly accepted multicomponent powdered spices, manufactured with the application of new technologies which permitted creation original tastes and next their health-promoting role as well as convenience in use however, without changes in recipe. The women declared that to the dishes prepared at home usually applied herb spices. Conversely, the men mostly liked and often chose spices with savoury and distinctive taste and most willingly multicomponent ones which were suitable for flavour improvement of many dishes. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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