Consumer acceptance and storage stability of a cheese-flavored spread made from peanuts

Muego-Gnanasekharan, K. F.; Resurreccion, A.V.A.; Garcia, V.V.; Rosario, Ruggieri

doi:10.1016/0950-3293(93)90153-w

Cited by 7 publications

(3 citation statements)

References 3 publications

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“…The keeping ability of oil is a highly desirable attribute especially if the product is to be marketed in areas with warm climatic conditions. [31] Figure 4 shows that storage oils with antioxidant in opaque glass can prevent oxidation. Indeed, oil samples exhibited a more significant low value of peroxide, K 232 and K 270 , than those of oils exposed to light for the same storage period.…”

Section: Resultsmentioning

confidence: 99%

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Makni

Haddar

Fraj³

et al. 2014

International Journal of Food Properties

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Commercial olive and soybean oils have been analyzed periodically in order to evaluate the influence of storage conditions on quality. The following parameters were determined every 10 days of storage: peroxide, saponification and acid values, absorption coefficients K 270 and K 232 , phenols, chlorophylls and carotenoids contents, DPPH scavenging ability, and total antioxidant activity. Edible oils were exposed to daylight and stored at room temperature in different containers with the same surface area of exposure to air either in clear glass or opaque glass bottles. Changes in oils properties were also examined after the addition of Vit-E as an antioxidant in oil samples. The results showed a gradual loss of quality during storage, especially in clear glass bottles. The addition of the antioxidant, however, significantly reduced the deterioration and oxidation rate in the oil. The best containers for commercial packing of oil were opaque glass bottles containing antioxidant products.

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Section: Resultsmentioning

confidence: 99%

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Makni

Haddar

Fraj³

et al. 2014

International Journal of Food Properties

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“…A similar observation was made in cheese flavoured peanut spread. The colour of the cheese flavoured peanut based spread did not significantly change during storage at 30°C for 60 days (Muego-Gnanasekharan et al 1993). Traditional oil soluble annatto dye formulation was applied in cheese in different concentrations (2.5-50 mg/kg) and observed for the colour values.…”

Section: Resultsmentioning

confidence: 94%

Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products

et al. 2013

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Annatto is often used to add color to dairy products such as butter, cheese, or puddings. In India usage of annatto is restricted to butter and cheese, however there are no tailor made formulations available to obtain standardized colour shades for the products. Hence a study was initiated to develop the appropriate annatto dye formulations and level of application in few dairy products (butter, cheese, paneer, biscuit cream, icing cream). Dye extracted from annatto seeds was used for the preparation of water soluble potassium carbonate formulation (nor-bixin, 11.24 %), oil soluble formulation (1.35 % bixin) and an oil/water soluble propylene glycol formulation (PG formulation, 1.31 % bixin). Lovibond tintometer colour units of the commercial butter, cheese and biscuit cream samples were measured for standardizing the colour concentration in the experimental products. The present study evaluates the application and stability of these formulations in butter, cheese, paneer, biscuit cream, icing cream. The products were evaluated for stability of colour and bixin during storage period. The oil/water soluble propylene glycol formulation was found to be tailor-made for all the dairy products studied though the standardized levels varied between 3.75 and 5.0 mg/kg for butter, 3.75 mg/kg for cheese, 5.0-400 mg/kg for biscuit cream, 12.25 and 25 mg/kg for paneer, 5.0-500 mg/kg for icing cream. Increasing concentration in the range of 30-500 mg/kg yielded products with light cream to orange shades, useful for decorating cakes. The average recovery of bixin from the products immediately after processing was 90-98 %. Significant changes (P≤0.05) were noticed in the colour units and recovery of bixin in all the products during storage of 6 months.

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“…Their aromatic characteristics are generally enhanced in terms of spicy, fruity, and floral character. However, its consumer acceptability could be controversial [21,24] due to flavor perception modifications occurring among cheese tasty compounds [25]. Such a category of plant-based flavored cheeses opens interesting innovation routes for local producers and agri-food industries searching to diversify their cheese products offer [26].…”

Section: Introductionmentioning

confidence: 99%

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

Coelho

Bord

Fayolle

et al. 2023

Foods

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Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. The impregnation of gentian in goat cheeses was evaluated by chemical and sensory analysis. The chemical composition of cheeses was analyzed by HS-SPME-GC-MS (Head-Space—Solid Phase MicroExtraction—Gas Chromatography—Mass Spectrometry) for volatile compounds (alcohols, ketones, aldehydes, esters, alkenes, alkanes, acids, terpenes) and UHPLC-DAD (Ultra High-Performance Liquid Chromatography—Diode Array Detector) for gentian bitter compounds (seco-iridoids). The sensory analysis consisted of a bitterness rating and a free description of cheeses by 17 trained panelists. Results of the study highlighted that unflavored goat cheeses presented higher unpleasant notes (goaty and lactic whey) and higher amounts of hexanoic acid and toluene compared to gentian flavored goat cheeses. The bitterness of gentian flavored goat cheeses was higher compared to unflavored cheeses and could be explained by loganic acid transfer from yellow gentian to flavored cheeses. Other free descriptors of gentian flavored goat cheeses revealed more complex notes (herbal, vegetal, floral, sweet, spicy and creamy) and higher relative amounts of volatile compounds such as 3-methyl butanoic acid, 2-methyl propanoic acid, 4-methyl decane, 2,3-butanediol, ethanol, diacetyl, methyl acetate and 2-phenylethyl acetate, compared to unflavored cheeses. Phenylethyl acetate was the only volatile compound that enabled differentiation of gentian origin on gentian flavored goat cheeses. Gentian rhizomes could be considered a promising flavoring agent contributing to the olfactive and gustative complexity of flavored goat cheeses and the reduction of their goaty perceptions.

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Consumer acceptance and storage stability of a cheese-flavored spread made from peanuts

Cited by 7 publications

References 3 publications

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

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