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Bulletin of UASVM Agriculture
Year: 2010  |  Volume: 67  |  Issue: 2  |  Page No.: 340 - 345

Studies on Physicochemical and Sensory Attributes of New Varieties of Mustard Cream

Sevastita MUSTE, Andruta -Elena CERBU, Crina MURESAN, Simona MAN, Vlad MURESAN, Anamaria BIROU(POP) and Carmen CHIRCU    

Abstract: The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.

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