Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

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 flavou...

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Bibliographic Details
Main Authors: Sylwia Chudy, Dorota Cais-Sokolińska, Joanna Teichert, Paulina Bielska, Łukasz K. Kaczyński, Jakub Biegalski
Format: Article
Language:English
Published: Croatian Dairy Union 2021-01-01
Series:Mljekarstvo
Subjects:
butter
consumer
food innovation
goat
Online Access:https://hrcak.srce.hr/file/382941
id doaj-4f738f8423d243b9a99177350387cd61
record_format Article
spelling doaj-4f738f8423d243b9a99177350387cd612021-10-08T05:35:15ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252021-01-01714237247Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product developmentSylwia Chudy0Dorota Cais-Sokolińska1Joanna Teichert2Paulina Bielska3Łukasz K. Kaczyński4Jakub Biegalski5Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandPoznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandPoznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandPoznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandPoznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandPoznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, PolandIn 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.https://hrcak.srce.hr/file/382941butterconsumerfood innovationgoat
collection DOAJ
language English
format Article
sources DOAJ
author Sylwia Chudy
Dorota Cais-Sokolińska
Joanna Teichert
Paulina Bielska
Łukasz K. Kaczyński
Jakub Biegalski
spellingShingle Sylwia Chudy
Dorota Cais-Sokolińska
Joanna Teichert
Paulina Bielska
Łukasz K. Kaczyński
Jakub Biegalski
Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
Mljekarstvo
butter
consumer
food innovation
goat
author_facet Sylwia Chudy
Dorota Cais-Sokolińska
Joanna Teichert
Paulina Bielska
Łukasz K. Kaczyński
Jakub Biegalski
author_sort Sylwia Chudy
title Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
title_short Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
title_full Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
title_fullStr Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
title_full_unstemmed Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
title_sort colour and textural typologies of goat cream butter with sea buckthorn (hippophae rhamnoides l.) puree: instrumental, sensory, and consumer input for product development
publisher Croatian Dairy Union
series Mljekarstvo
issn 0026-704X
1846-4025
publishDate 2021-01-01
description 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.
topic butter
consumer
food innovation
goat
url https://hrcak.srce.hr/file/382941
work_keys_str_mv AT sylwiachudy colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
AT dorotacaissokolinska colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
AT joannateichert colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
AT paulinabielska colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
AT łukaszkkaczynski colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
AT jakubbiegalski colourandtexturaltypologiesofgoatcreambutterwithseabuckthornhippophaerhamnoideslpureeinstrumentalsensoryandconsumerinputforproductdevelopment
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