Development and Quality Assessment of Cheese Spread with the Addition of Pumpkin Oil

Abstract

Cilj ovog diplomskog rada bio je ispitati mogućnost proizvodnje sirnog namaza s dodatkom bučinog ulja s dva različita udjela masti, 22 % te light inačica s 15 % masti. Mogućnost dodavanja bučinog ulja bila je ispitana s tri različita udjela bučinog ulja u sirnoj bazi, 7,5 %, 10 % te 12,5 %. Na sirnim namazima bila je provedena analiza kemijskog sastava, analiza profila boje, analiza teksturalnih svojstava (čvrstoća, sila smicanja, ljepljivost i prianjanje) te naposljetku senzorska analiza. Između uzoraka postoji statistički značajna razlika u boji, kemijskom sastavu te teksturalnim svojstvima. Rezultati senzorske analize provedene hedonističkom skalom s 9 stupnjeva prihvatljivosti pokazali su da su najbolje prihvaćeni proizvodi oni s manjim udjelom bučinog ulja. Na osnovi dobivenih rezultata možemo zaključiti kako je proizvodnja ovog tipa proizvoda moguća.The aim of this study was to examine the possibility of the production of a cheese spread with the addition of pumpkin seed oil with two different percentages of total fat in the spread, 22% and a light version with 15% fat. The possibility of the addition of pumpkin seed oil was tested with three different proportions of the oil in the cheese base, 7.5%, 10% and 12.5%. The final products were subjected to a chemical composition analysis, colour profile analysis (CIELAB), texture profile analysis (firmness, work of shear, stickiness and work of adhesion) and a sensory analysis. There is a statistically significant difference between the samples in chemical composition, texture profile and colour. The results of a sensory analysis conducted with a 9-point hedonic scale showed that the best accepted products were those with a lower content of pumpkin seed oil. Based on the results obtained, it can be concluded that production of this type of product is possible