文章基本信息

标题：Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
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作者：Sylwia Chudy ; Dorota Cais-Sokolińska ; Joanna Teichert 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2021
卷号：71
期号：4
页码：237-247
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35 %. The optimal amount of sea buckthorn added was determined as 1.5 %. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma.