Sensory evaluation of new products obtained with sea buckthorn (Hippophae rhamnoides L.) after cold oil extraction

Gabriela Iordăchescu, Gabriela Ploscuțanu, Gabriela Vlăsceanu

Volume 24, Issue 2;
Pages: 118-123; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Food producers process the sea buckthorn (Hippophae rhamnoides L.) as juice, jam, syrup and wine which is considered a tonic product. The dried fruits may be a good base for development of colour, taste and nutritive enhancement for some food product. So, sea buckthorn dried fruit are recommended for different food products. The purpose of the study is to use the dried sea buckthorn powder and sea buckthorn groats (resulted after cold pressing) in two types of products: frozen and cooked. The products were frozen yogurt, sorbet and bread with variable content on dried sea buckthorn powder and sea buckthorn groats (1 %, 2 % and 3 % respectively). For sensory analysis was used Just About Right Scale. The 2 % for sea buckthorn groats and 3 % for dried sea buckthorn powder were preferred.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies