Open AccessStudies on Physicochemical and Sensory Attributes of New Varieties of Mustard Cream
Author(s) -
Sevastița Muste,
Andruta Elena Cerbu,
Crina Mureșan,
Simona Man,
Vlad Mureșan,
Anamaria Birou,
Carmen Chircu
Publication year - 2010
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:5117
Subject(s) - mustard plant , mustard seed , table (database) , raw material , brassica , mathematics , food science , toxicology , horticulture , chemistry , biology , computer science , data mining , organic chemistry
The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization.
After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards.
Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.