RESEARCH ON THE EVOLUTION OF SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF BUTTER WITH THE ADDITION OF MINT AND PEPPERMINT

Mihaela Adriana Tiţa and Laurenţiu Butoi
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Mihaela Adriana Tiţa: Lucian Blaga University of Sibiu, Romania
Laurenţiu Butoi: “Terezianum” Technological High School of Food Industry

Management of Sustainable Development, 2020, vol. 12, issue 1, 4

Abstract: This research aims to develop a new technology for the enrichment of butter with mint oil and mint oil which will improve its nutritional quality and may become one of the consumer's preferences. Also mint has an aromatic, characteristic odor with stinking, with a pungent, refreshing taste,, and mint oil contains numerous minerals and nutrients including iron, manganese, magnesium, calcium, folic acid, potassium and copper, vitamin A and C. The butter obtained with the addition of mint and mint oil has been subjected to a comparative test with a sample of blank butter and analyzed for a period of 30 days, analyzing changes in sensory and physico-chemical.

Keywords: new technology; nutritional; functional properties (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:blg:msudev:v:12:y:2020:i:1:p:19-22

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