| Autor: |
Lučan Čolić, Mirela, Hardi, Jovica, Dujmović, Lidija, Tomljanović, Marijana |
| Přispěvatelé: |
Babić, Jurislav, Šubarić, Drago, Jašić, Midhat |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Popis: |
Pumpkin seeds contain various bioactive components that promote human health. Cream cheese is a very popular dairy product often enriched with various additives. The aim of this study was to determine the effects of different proportions (5 and 10 g/100 g), roasting level (light to dark) and grinding degree (fine to coarse) of added pumpkin seeds on the cheese spread quality. The basic chemical composition of the samples was tested using NIR spectroscopy, colour by spectrocolorimetric (L*a*b* colorimetric system), spreadability using a texture analyser, acceptability of the product using a hedonic scale, and the intensity of the individual property by the JAR test. Roasting of pumpkin seeds increased the spreadability of the product and had a positive effect on the flavour of the product. The highest rated samples were those with added roasted pumpkin seeds with a higher degree of milling. Based on the results, the optimal proportion of additive and the optimum degree of roasting and grinding of the pumpkin seeds were determined. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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