Influence of Preparation Method and Proportion of Pumpkin Seeds on the Sensory Acceptance of Cheese Spread

Sirni namaz je izrazito popularan mliječni proizvod u Hrvatskoj koji konzumiraju sve dobne skupine. Kako bi ostali konkurentni na tržištu proizvođači obogaćuju sirni namaz s različitim dodacima (vlasac, šunka, povrće, paprika). Zadatak ovog rada bio je ispitati utjecaj prženja, mljevenja i udjela bučinih sjemenki na prihvatljivost sirnog namaza. Provedeno je ispitivanje kemijskog sastava pripremljenih uzoraka NIR spektroskopijom, prihvatljivost proizvoda ispitana je pomoću hedonističke skale, a intenzitet pojedinog svojstva JAR testom. Određen je i senzorski profil uzoraka te su dobiveni rezultati obrađeni pomoću analize kazne. Na osnovi rezultata određen je optimalan udio dodatka i način pripreme bučinih sjemenki u proizvodnji obogaćenog sirnog namaza te je utvrđeno koja senzorska svojstva negativno utječu na ukupnu ocjenu sirnog namaza s dodatkom bučinih sjemenki.Cheese spread is an extremely popular dairy product in Croatia consumed by all ages. In order to remain competitive in the market, producers enrich the cheese spread with various additives (chives, ham, vegetables, peppers). The aim of this paper was to examine the effect of roasting, milling and the proportion of pumpkin seeds on the acceptability of the cheese spread. The chemical composition of the prepared samples was tested using NIR spectroscopy, the acceptability of the product using a hedonic scale, and the intensity of the individual property by the JAR test. The sensory profile of the samples was determined and the obtained results were processed using a penalty analysis. Based on the results, the optimal proportion of the additive and the method of preparation of pumpkin seeds in the production of the enriched cheese spread were determined as well as which sensory properties adversely affect the overall rating of the cheese spread with the addition of pumpkin seeds