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  • The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour. The sensory evaluation of processed cheese analogues suggests that due to the worse overall sensory quality and the unpleasant oily, synthetic and stale off-flavour, grape and currant oil appears to be rather unsuitable for the production of processed cheese analogues, unlike aprico
  • The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour. The sensory evaluation of processed cheese analogues suggests that due to the worse overall sensory quality and the unpleasant oily, synthetic and stale off-flavour, grape and currant oil appears to be rather unsuitable for the production of processed cheese analogues, unlike aprico (en)
Title
  • The impact of vegetable oil type on the sensory quality of processed cheese analogues
  • The impact of vegetable oil type on the sensory quality of processed cheese analogues (en)
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  • The impact of vegetable oil type on the sensory quality of processed cheese analogues
  • The impact of vegetable oil type on the sensory quality of processed cheese analogues (en)
skos:notation
  • RIV/00216305:26310/14:PU112149!RIV15-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • S
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
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  • 20769
http://linked.open...ai/riv/idVysledku
  • RIV/00216305:26310/14:PU112149
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • processed cheese analogues, flavour, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [B09CF9908B31]
http://linked.open...v/mistoKonaniAkce
  • Purkyňova 118, 612 00 Brno
http://linked.open...i/riv/mistoVydani
  • Neuveden
http://linked.open...i/riv/nazevZdroje
  • Studentská odborná konference Chemie je život 2014 Sborník příspěvků
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Vítová, Eva
  • Sůkalová, Kateřina
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Neuveden
https://schema.org/isbn
  • 978-80-214-5078-3
http://localhost/t...ganizacniJednotka
  • 26310
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