DETERMINATION OF THE COLOR AND SENSORY CHARACTERISTICS OF ALBUMIN CHEESE ENRICHED WITH BEETROOT
Keywords:
Albumin cheese, beetroot, enriched product, sensory analysis, colorAbstract
Albumin cheese (Urda) is a traditional Macedonian cheese produced from whey, consumed by various age groups. Albumin cheeses focusing on functional properties have been developed over the last decade, but there are still no reported results on enriching albumin cheeses with organic beetroot powder. For this purpose, four samples of albumin cheese were produced: the control sample (ACK) of albumin cheese from whey, and enriched albumin cheese samples AC1, AC2, and AC3 with 2.5%, 5.00%, and 7.5% organic beetroot powder, respectively. The color of the enriched products was determined based on the added percentage of beetroot and the changes occurring during storage for 21 days at a temperature of 4°C, as well as the sensory acceptability, one of the most important parameters when creating a new product. The addition of beetroot powder to the Urda resulted in statistically significant differences (p < 0.05) in color between the control sample and the beetroot-enriched samples. The L* parameter value decreased as the amount of beetroot powder increased. Even the lowest added amount of beetroot powder (2.5%) in the AC2 sample caused a statistically significant difference (p < 0.05) in the a* parameter throughout the entire storage period of the albumin cheese. The results for the b* parameter indicated a decrease in yellow color in the enriched samples and an intensification of blue color with the increasing percentage of added beetroot powder. Based on the results from sensory evaluation, it can be concluded that albumin cheese with 5% organic beetroot powder produces a product with excellent sensory quality, with a weighted average score of 4.58.
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