Original scientific paper
Nutritive value of half-finished cheese products
Nada Jurković
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Irena Colić
Abstract
In order to improve food quality and widen the assortment of dietetic products, both sweet and salty cheese products containing besides fresh cottage cheese eggs, cinnamon, semolina and spinach were prepared in form of small pies for eating by thermal handling (roasting and cooking) in control laboratory. The parameters of nutritive quality such as: proteins, fat, charbohydrates, ash and cellulose in raw cheese products prepared by thermal handling were determined using official chemical analysis. Mathematical calculations helped to determine aminoacid scor in cheese products. The organoleptic evaluation of roasted and cooked cheese products was carried out. The results of chemical analysis show high energetic value of proteins in structure of these products (16.6% to 26.8%), but quantity of fat (except in roasted products) was low (9.6%- 27.0%) and that's why these products can he used in dietetic nutrition. The energetic value of carbohydrates is desirable. Determined aminoacids show that these products are of a satisfactory quality. Organoleptic quality of sweet roasted and salty raw products with spinach should be improved, while other products are of a high organoleptic value according to the evaluation expressed by the consumers.
Keywords
cheese products; nutritive value
Hrčak ID:
100889
URI
Publication date:
1.7.1989.
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