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Sawicka B., Kotiuk E., 2006. Evaluation of heath safety of mustards in an aspect of obligatory norms. Acta Sci.Pol. Technol. Aliment. 5 (2), 165-177

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Issue 5 (2) 2006 pp. 165-177

Barbara Sawicka, Ewa Kotiuk

Evaluation of heath safety of mustards in an aspect of obligatory norms

Abstract The results were based on mustards produced in the Vinegar and Mustard Factory in Parczew during the years 1995-1998; major components were Nakielska (Sinapis alba) and Małopolska (Brassica juncea). Four items were the experimental factors (stołowa – dainty mustard, sarepska – popular mustard, kremska – popular mustard, papric – popular mustard). There 1-5 g of mustard from 3 repetitions of every combination were taken for laboratory analyses. The following were determined: dry matter content – by gravimetric method, total acidity – by means of titration, chloride content – by means of Mohr, organoleptic valuation (taste, flavour, consistency, colour and appearance) by 9scale. They were statistically elaborated using variance analysis. Significance of variability sources was calculated using Fischer-Snedecor’s “F” test. Tukey’s test was helpful to estimate the difference significance. They were features of four mustards quality appeared to be with PN-A-86964 [2002]. Contents of NaCl turned out in years of research changeable in mustards, that show in the recipe of the product a high liability of the com-ponent. In the following way it is possible to range the analysed kinds in respect of the stability: stolowa dainity > popular papric > popular sarepska > popular kremska. The biggest changes in dry mass contents, and smallest stability of acidity characterized mus-tards papric and sarepska. The contents of dry mass turned out among comparable fea-tures stable – chemical in mustards, least – concentrate NaCl. Taste turned out to be stable from the organoleptical features of mustards, however, least colour and appearance. Most stable, in respect of the researched features – chemical and organoleptical – turned out dainty and the least sarepska mustard.
Keywords: mustards, kinds, quality
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For citation:

MLA Sawicka, Barbara, and Ewa Kotiuk. "Evaluation of heath safety of mustards in an aspect of obligatory norms." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 165-177.
APA Sawicka B., Kotiuk E. (2006). Evaluation of heath safety of mustards in an aspect of obligatory norms. Acta Sci.Pol. Technol. Aliment. 5 (2), 165-177
ISO 690 SAWICKA, Barbara, KOTIUK, Ewa. Evaluation of heath safety of mustards in an aspect of obligatory norms. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 165-177.