Characteristics of sensory properties of sour cream with seasonings
1998
Bukovska, I. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technologies)
The aim of the investigation was to widen the sour cream assortment by means of herbal additives. Various herbs such as dried dills, dills with salt, salted parsley, chives as well as stabilizers (Polsgard, caragen and carbo-xymetil-cellulose) were added to sour cream of 15% fat content. Sensory evaluation has proved that all the additives except salted parsley are suitable for the use in production. Samples with all three types of stabilizers have been sufficiently highly evaluated.
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