Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development
Sylwia Chudy,
Dorota Cais-Sokolińska,
Joanna Teichert,
Paulina Bielska,
Łukasz K. Kaczyński,
Jakub Biegalski
Affiliations
Sylwia Chudy
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Dorota Cais-Sokolińska
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Joanna Teichert
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Paulina Bielska
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Łukasz K. Kaczyński
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Jakub Biegalski
Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Dairy Products Quality, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35%. The optimal amount of sea buckthorn added was determined as 1.5%. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma.
