Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese.

Abstract

The Polish market for tvarog (curd cheese)-based products is growing continuously. The as- sortment of these goods include products with different textures, different additives and different flavours. In developing a successful food product one should ensure consumers are sufficiently involved during the development stages. Consumer-led food product development should be a standard procedure. The study aimed to develop a new variants of aerated tvarog spreads. The research was divided into the following steps: evaluation of consumer pref- erences (questionnaire); production of aerated tvarog cheeses (different flavor variants); physico-chemical evaluation of new products (composition, TPA test); evaluation of new products by consumers (questionnaire with a 5-point scale); sensory evaluation of new products by an expert panel (2 types of questionnaire). Sweet tvarog spreads were characterized by a higher degree of aeration than cheeses with a savory flavor. The savory variants had a semi-liquid consistency after aeration. This could result from the addition of salt (6%) to flavor preparation. The products stabilized by gelatine showed a higher degree of aeration than the ones with starch. The savory cheeses showed lower hardness than sweet cheeses (P < 0.05). Both consum- ers and experts gave higher marks to the sweet variants of manufactured tvarog cheeses. The addition of salt to savory flavor preparation probably affected the texture of these products, which was semi-liquid. Texture plays a very important role in the development of new products and affects consumers&rsquo; preferences for the product.