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Опубліковано: Вівторок, 26 листопада 2019, 15:42
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04. JUSTIFICATION OF THE FORMULATION FOR CHEESE PASTE WITH CUMIN
https://doi.org/10.31073/foodresources2019-13-04
 
Bolgova Nataliia, Honchar Аnna
Pages: 44-50
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Abstract
In the work are generalized the relevant literature data about application of botanicals in the technology of production of cottage cheese. An analysis of Ukrainian and foreign researches on this topic, the justification of the choice of caraway seeds as a functional ingredient were made. The analysis of literary sources allows to make a conclusion that the development of cottage cheese paste with vegetable component in functional areas is a relevant topic of scientific research. The main idea of the research is to develop a formulation and justify the technology of production of cottage cheese paste with cumin as a functional ingredient. For the research, there were selected four samples of sweet paste with different percentage of seed: control - analogue, 1 – 3%, 2nd – 5% 3rd – 7% of cumin. All the studies were conducted in the Department of technology of milk and meat laboratory at the Sumy National Agrarian University. The results of the sensorial evaluation show that the introduction of cumin in an amount of 3% into the formulation of cottage cheese paste allows to obtain a product with good consumer properties. The total number of points is 8.7. It should be noted, dry caraway seeds as a functional ingredient is equally distributed throughout the mass, had a positive effect on taste and texture. Based on the results of titratable acidity and the mass fraction of moisture, it may be noticed that sample number 1, compared to the analogue , had a higher index, and compared to other samples – lower. According to the regulations, the samples of sour paste on the indicators of titratable acidity and the mass fraction of moisture are normal. The studied indicators of microbial biomass during storage for 14 days did not exceed the normative value. This result indicates the microbiological safety of the samples of sweet paste
 
Keywords: pasta cheese, sensorial, cumin, acidity, mass fraction of moisture, vitamins
 
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