engleski

Aromatization of "hostia" type of wafer blades with addition of several types of cheese aroma

Present work investigated the possibilities for aromatization of "hostia" types of wafer blades. Two methods were used to this effect. In a direct procedure, cheese aroma was added to dough during the kneading. External aromatization was obtained by dispersing of aroma on final product in a rotating drum mixer. The following aromas were used for aromatization: Cheddar cheese flavour 9830, Cheddar cheese flavour ES-OWM 4923, Blue cheese flavour 242, Gouda type flavour 100521, Typ Parmesan flavour 100 523, and Swiss cheese flavour (Christian Hansen Laboratory A/S, Copenhagen, Denmark). In a direct process of aromatization 4% of aroma was added. For external process of aromatization, aromas were diluted in warmed vegetable fat and dispersed on final product at 1% level. In sensory evaluation of products, aroma of Gouda cheese proved itself the most desirable for consumers. sensory evaluation of products showed that external procedure is better for experienced cheese tasters. Results of GC/headspace analysis of samples showed remarkable differences in aroma content between samples obtained by the two different processes. On the basis of experimental and sensory results, sample with addition of Gouda typ cheese flavour 100521, obtained by external aromatization, has the best characteristics.

wafer blades; aromatization; cheese aroma

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