FLAVOUR PROFILE OF BUTTER WITH SEA ALGAE
LEBSKAYA Tatiana,
Doctor of Technical Sciences, Professor of Kyiv National University of Trade and Economics
OCHKOLYAS Elena,
Assistance Lecturer of National University of Life and Environmental Sciences of Ukraine
FLAVOUR PROFILE OF BUTTER WITH SEA ALGAE
Background. Butter is a traditional food product among almost all sections of the population of Ukraine. Technology for its enrichment with macro- and microelements with sea algae was developed. Current national standards for these products do not provide a comprehensive assessment of physico-chemical and organoleptic quality. Because of sensory analysis method flavoring is appropriate to describe the characteristics of new products.
Material and methods. Objects of research were butter with kelp, fucus, spirulina, Cystoseira and the reference sample butter "sandwich." Sensory analysis of butter was carried out according to international standards ISO. Method described in ISO 6564:2005 "Study touch. Methodology. Methods creation flavor spectrum" Was applied to create profiles.
Results. Overall points were identified in the most close to the standard samples are butter with kelp and fucus and assessed of 30.0. The difference in points 1.7 and 3.0 of the standard samples and of Cystoseira butter and butter from Spirulina indicate the need to adjust their recipes to the standard as close as possible. Comparative analysis allows to assert that all samples of butter have positive overall impression and harmonious and creamy taste.
Conclusion. Butter with algae is characterized by high levels of descriptors such as overall impression, harmonious and creamy taste. Butter from laminaria and fucus have the most harmonious combination of taste, aroma and overall impression. To improve the quality of butter with fillers it is recommended to evaluate the new formulation proposed by descriptors.
Keywords: butter with sea algae, organoleptic evaluation, sensory characteristics, flavour profile method, descriptors, profilogram.
FREE FULL TEXT (PDF)