Production and quality of dairy spreads with spices | Proizvodnja i kvalitet mlijecnog namaza sa dodatkom zacina
2009
Alijagic, A.H., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredno-prehrambeni fakultet | Dizdarevic, T.A., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredno-prehrambeni fakultet | Biber, L.M., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredno-prehrambeni fakultet | Saric, Z.O., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredno-prehrambeni fakultet
The aim of this work is to manufacture a new product with high sensory characteristics. Dairy spreads with addition of spice herbs were produced for that purpose. Dairy spreads were manufactured by adding following spices: dill, garlic, Italian parsley, Hungarian paprika and cumin. In total, 6 combinations were produced: control (no spices added), dill, dill + garlic, Italian parsley + garlic, cumin + garlic, and Hungarian paprika. All samples were tested by physico-chemical (pH, dry matter, and fat content) analyses and sensory evaluation was carried out. There were no significant variations in physico-chemical composition and pH value among samples. Sensory evaluation showed good results. The highest score was attributed to the sample with Italian parsley and garlic. Therefore, this combination could be recommended for further use. Dill should not be used as an exclusive carrier of aroma, but in combination with garlic or garlic and Italian parsley.
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