Naslov
The effect of pumpkin seeds addition on the characteristics of cream cheese

Autori
Lučan Čolić, Mirela ; Hardi, Jovica ; Dujmović, Lidija ; Tomljanović, Marijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2021, 153-153

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cream cheese spread ; pumpkin seeds ; chemical composition ; texture, sensory properties

Sažetak
Pumpkin seeds contain various bioactive components that promote human health. Cream cheese is a very popular dairy product often enriched with various additives. The aim of this study was to determine the effects of different proportions (5 and 10 g/100 g), roasting level (light to dark) and grinding degree (fine to coarse) of added pumpkin seeds on the cheese spread quality. The basic chemical composition of the samples was tested using NIR spectroscopy, colour by spectrocolorimetric (L*a*b* colorimetric system), spreadability using a texture analyser, acceptability of the product using a hedonic scale, and the intensity of the individual property by the JAR test. Roasting of pumpkin seeds increased the spreadability of the product and had a positive effect on the flavour of the product. The highest rated samples were those with added roasted pumpkin seeds with a higher degree of milling. Based on the results, the optimal proportion of additive and the optimum degree of roasting and grinding of the pumpkin seeds were determined.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA