Abstract
This project evaluated the preparation of flavoured butters, using procedures that can be easily upsized and implemented in industry. The desirable temperature range for incorporation of the flavouring agents was 12 – 15 °C. Flavours with different liquid carriers were found to incorporate preferentially in the aqueous phase of butter. Standard and flavoured butters had similar melting behavior and rheological properties, as accessed by the elastic and loss moduli. Sensory tests with 68 consumers yielded positive hedonic evaluations for the four flavoured variants developed. The panel members suggested a price premium relative to standard butter above 30%. Therefore, these flavoured butters seem viable commercial products.
Original language | Portuguese |
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Pages (from-to) | 16-19 |
Number of pages | 4 |
Journal | TecnoAlimentar |
Issue number | 15 |
Publication status | Published - 2018 |
Keywords
- Food flavouring
- Dairy products
- Physical properties
- Sensory evaluation
- Commercial potential