Detail publikačního výsledku
The impact of vegetable oil type on the sensory quality of processed cheese analogues
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Originální název
The impact of vegetable oil type on the sensory quality of processed cheese analogues
Anglický název
The impact of vegetable oil type on the sensory quality of processed cheese analogues
Druh
Abstrakt
Originální abstrakt
The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour.
Anglický abstrakt
The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour.
Klíčová slova
processed cheese analogues, flavour, sensory analysis
Klíčová slova v angličtině
processed cheese analogues, flavour, sensory analysis
Autoři
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Vydáno
04.12.2014
ISBN
978-80-214-5077-6
Kniha
Studentská odborná konference Chemie je život 2014. Sborník abstraktů
Strany od
95
Strany do
95
Strany počet
1
Plný text v Digitální knihovně
BibTex
@misc{BUT111753,
author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}",
title="The impact of vegetable oil type on the sensory quality of processed cheese analogues",
booktitle="Studentská odborná konference Chemie je život 2014. Sborník abstraktů",
year="2014",
pages="95--95",
isbn="978-80-214-5077-6",
note="Abstract"
}