Naslov
Characteristics of functional cheese spread enriched with pumpkin seed oil

Autori
Lučan Čolić, Mirela ; Antunović, Martina ; Mihalina, Marko

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

Izvornik
Book of Abstracts 32nd International Scientific- Expert Conference of Agriculture and Food Industry / - Sarajevo, 2022, 18-18

Skup
32nd International Scientific-Expert Conference of Agriculture and Food Industry "Local food production systems in the era of global challenges"

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 01.12.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cheese spread ; pumpkin seed oil ; spreadability ; sensory properties

Sažetak
Cheese spreads are a good matrix for incorporating various bioactive supplements. Apart from its characteristic color, unique aroma and nutty taste, pumpkin seed oil has a very high nutritional value and health-improving effects. The aim of this study was to investigate the effect of the addition of pumpkin seed oil on the characteristics of cheese spread. Functional cheese spreads are prepared in two series with two different percentages of total fat in the product, the standard version with 22% and the light version with 15% fat. Each series had four samples ; three samples manufactured by adding pumpkin seed oil to the cheese base in ratios of 7.5%, 10.0% and 12.5% and one sample without oil as a control. The basic chemical composition of the final products was tested using NIR spectroscopy, color by spectrocolorimetric (L*a*b* colorimetric system), spreadability using a texture analyser and acceptability of the product using a hedonic scale. The obtained results showed that the addition of pumpkin seed oil increased the greenness and yellowness of the cheese spread and had a positive effect on the spreadability of the product. Cheese spread samples produced in the standard variant, with 22% total fat in the product, received the highest scores. Based on the overall results, the optimal proportion of pumpkin seed oil added to the cheese base was 7.5%.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA