Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 17 (4) 2018 pp. 335-346

Beata Treszczynska, Aneta Siwek, Jaroslaw Kowalik, Adriana Lobacz, Justyna Zulewska

Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland

Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese

Abstract

Background. The Polish market for tvarog (curd cheese)-based products is growing continuously. The as- sortment of these goods include products with different textures, different additives and different flavours. In developing a successful food product one should ensure consumers are sufficiently involved during the development stages. Consumer-led food product development should be a standard procedure. The study aimed to develop a new variants of aerated tvarog spreads.

Material and methods. The research was divided into the following steps: evaluation of consumer pref- erences (questionnaire); production of aerated tvarog cheeses (different flavor variants); physico-chemical evaluation of new products (composition, TPA test); evaluation of new products by consumers (questionnaire with a 5-point scale); sensory evaluation of new products by an expert panel (2 types of questionnaire).

Results. Sweet tvarog spreads were characterized by a higher degree of aeration than cheeses with a savory flavor. The savory variants had a semi-liquid consistency after aeration. This could result from the addition of salt (6%) to flavor preparation. The products stabilized by gelatine showed a higher degree of aeration than the ones with starch. The savory cheeses showed lower hardness than sweet cheeses (P < 0.05). Both consum- ers and experts gave higher marks to the sweet variants of manufactured tvarog cheeses.

Conclusion. The addition of salt to savory flavor preparation probably affected the texture of these products, which was semi-liquid. Texture plays a very important role in the development of new products and affects consumers’ preferences for the product.

Keywords: aerated tvarog spread, consumer preferences, tvarog
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/4_4_2018.pdf

https://doi.org/10.17306/J.AFS.2018.0591

For citation:

MLA Treszczynska, Beata, et al. "Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese." Acta Sci.Pol. Technol. Aliment. 17.4 (2018): 335-346. https://doi.org/10.17306/J.AFS.2018.0591
APA Treszczynska B., Siwek A., Kowalik J., Lobacz A., Zulewska J. (2018). Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese. Acta Sci.Pol. Technol. Aliment. 17 (4), 335-346 https://doi.org/10.17306/J.AFS.2018.0591
ISO 690 TRESZCZYNSKA, Beata, et al. Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese. Acta Sci.Pol. Technol. Aliment., 2018, 17.4: 335-346. https://doi.org/10.17306/J.AFS.2018.0591