Nauka Przyroda Technologie

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Jadwiga Stankiewicz, Izabela Steinka, Monika Grajewska
The influence of plant extract supplements on selected sensoric quality of cottage cheeses
Summary.

Promoting the healthy lifestyle determines the expansion of the market of food supplemented with plant extracts. One of the visible trends is, among others, the introduction of new plant-derived supplements which include aloe and its bioactive ingredients. The aim of the research was to evaluate the selected sensoric qualities of cheese curds, as well as cottage cheeses which are supplemented with aloe and other plant extracts. The research material consisted of laboratory-produced cheese curds in a semi-technical scale and cottage cheeses which were purchased at a retail outlet. The aloe additive was prepared accordingly with the 197169 patent (Patent... 2008). As a plant supplements destined for a use as a reductor of an aloe’s bitter taste, fruits like strawberries and peaches in syrup were used. The sensoric evaluation was carried out accordingly to a PN-ISO 6658:1998 and PN-ISO 3972:1998 norms. The research results indicated that the peach supplement had greater ability to reduce the bitter taste of aloe than the strawberry supplement in both the cheese curds and the cottage cheeses. The research results suggested that it is possible to establish an optimal concentration of flavour additives in order to reduce the bitterness caused by aloe.

Key words: cheese curds, plant-derived supplements, food supplementation, aloe
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_148.pdf

For citation:

MLA Stankiewicz, Jadwiga, et al. "Wpływ dodatków pochodzenia roślinnego na wybraną cechę sensoryczną serków twarogowych." Nauka Przyr. Technol. 3.4 (2009): #148.
APA Jadwiga Stankiewicz, Izabela Steinka, Monika Grajewska (2009). Wpływ dodatków pochodzenia roślinnego na wybraną cechę sensoryczną serków twarogowych. Nauka Przyr. Technol. 3 (4), #148
ISO 690 STANKIEWICZ, Jadwiga, STEINKA, Izabela, GRAJEWSKA, Monika. Wpływ dodatków pochodzenia roślinnego na wybraną cechę sensoryczną serków twarogowych. Nauka Przyr. Technol., 2009, 3.4: #148.
Corresponding address:
Jadwiga Stankiewicz
Katedra Towaroznawstwa i Ładunkoznawstwa
Akademia Morska w Gdyni
ul. Morska 81-87
81-225 Gdynia
Poland
e-mail: jagas@am.gdynia.pl
Accepted for print: 4.11.2009