Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

Abstract

In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35 %. The optimal amount of sea buckthorn added was determined as 1.5 %. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma.

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

“…Lis et al [35] tested the cutting force for 18 butter samples with 82% fat content (at 10 • C) and obtained an average value of 3.40 N. This value is within the range of results obtained in this study (1.84-16.26 N for 4 and 20 • C, respectively). In addition, Chudy et al [36] obtained a cutting force for goat's butter (81.2% fat content) of 1.54 N (at 10 • C). Couvreur et al [37] tested butter for resistance to penetration using a cone.…”

“…Chudy et al [36] obtained the following values of spreadability for goat's milk butter at 10 • C: 122.14 N for firmness and 152.69 N s for work of shear.…”

“…For this reason, some dairy companies add colourants to butter and reduced fat butter. One of the more interesting methods of altering the butter's colour is adding powdered carrot [43] and sea buckthorn to it [36].…”