<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.</p></abstract>

Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

Some quality parameters of mustards from the Romanian market

Ovidius University Annals of Chemistry

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Some quality parameters of mustards from the Romanian market"}

Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between...

Some quality parameters of mustards from the Romanian market

Online veröffentlicht: 31. Dez. 2018

Seitenbereich: 126 - 129

Eingereicht: 13. Juni 2018

Akzeptiert: 29. Nov. 2018

DOI: https://doi.org/10.2478/auoc-2018-0019

Schlüsselwörter
quality parameters, mustard, viscosity

© 2018 Cristina Damian, et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Some quality parameters of mustards from the Romanian market

Online veröffentlicht: 31. Dez. 2018

Seitenbereich: 126 - 129

Eingereicht: 13. Juni 2018

Akzeptiert: 29. Nov. 2018

DOI: https://doi.org/10.2478/auoc-2018-0019

Schlüsselwörterquality parameters, mustard, viscosity

© 2018 Cristina Damian, et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
quality parameters, mustard, viscosity