Sensory evaluation of low fat cultured sour cream with dietary fiber
1999
Sausserde, U. | Ozola, L. | Strautniece, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology)
The task of the presented investigation was to produce and evaluate cultured sour cream with low fat content (8%) enriching it with dietary fibre obtained from vegetables (carrots, cabbage stumps, Swedes) and bran. To improve the flavour product some spices were added. 6 different variants of cultured sour cream were prepared. The nine point hedonic scale was used to study the acceptability of the new product. The main sensory properties (flavour, consistence, colour, sweetness, acidity and saltiness) were rated using quantative descriptive analysis (QDA). Sensory properties of 4 best variants were compared with sensory properties of 25% fat cultured sour cream. A trained sensory panel evaluated the samples. Analysis of variance was used to analyse the data. Evaluation results showed that in general low-fat (8%) cultured sour cream with fibre was positively accepted.
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