Sensory evaluation of buffalo butter
Autor: | D.V.S. Veras, S. Lage Neto, L.A. Requião, T. S. Amui, F.R. Pinheiro, A. de L.S. Ramos, Eduardo Mendes Ramos, S.V. Matarazzo, Sérgio Augusto de Albuquerque Fernandes, J.C.S. Carneiro |
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Jazyk: | angličtina |
Rok vydání: | 2010 |
Předmět: |
digestive
oral and skin physiology technology industry and agriculture food and beverages Sensory analysis Cow milk parasitic diseases Acceptance Buffaloes Butter Sensory analyses lipids (amino acids peptides and proteins) Animal Science and Zoology Food science lcsh:Animal culture Flavor Mathematics lcsh:SF1-1100 |
Zdroj: | Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1140-1142 (2010) |
ISSN: | 1594-4077 |
Popis: | Butter obtained from buffalo milk was compared with commercial products obtained from cow milk. One buffalo butter and two cow butters were subjected to sensory analysis using non-trained panelists. The acceptance related to sensorial characteristics (color, flavor, and firmness) was evaluated through a 9 point structured hedonic scale varying from “I displeased extremely” to “I liked extremely”. Analysis of variance (ANOVA) was performed to evaluate the sensory characteristics and the means were compared by Tukey’s Test at 5% of significance. The buffalo butter received lower scores than the others for all attributes. The greatest difference was observed for color, as the buffalo butter exhibited a white color contrasting with the yellow color of commercial butters, which is the pattern expected by the consumers. For flavor and firmness attributes, the buffalo butter received scores similar to the commercial products. These results show. These results shows that the buffalo’s butter has a good acceptance on local market, and this could be improved through the correction of product’s color, what can be obtained by adding a dye. |
Databáze: | OpenAIRE |
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