| Summary: | The main focus of this study was on the sensory evaluation of commercial
oilseeds spreads, as the most significant characteristic of this type of
product from the consumers’ point of view. Sensory analysis was conducted by
five experts using a quantitative descriptive and sensory profile test,
applying a scoring method according to the standard procedure. Five different
spreads were evaluated: sunflower, pumpkin, sesame, peanut, and walnut. Oil
content and amounts of separated oil on the surface were determined for each
spread. The results have shown that the color of spreads was very different,
depending on the oilseed: gray for sunflower, brown for walnut,
yellowish-brown for peanut butter, ivory for sesame and profoundly dark green
for pumpkin seeds spread. The flavor and odor of the spreads were
characteristic for the raw materials used; however, the sunflower and walnut
spreads had a slight rancid flavor. Generally, the spreadability of all
spreads was good, but their mouth feel was not acceptable. During the
consumption, all of them were sticking immensely to the roof of the mouth,
which made the swallowing harder. The highest total score of 16.20 points
(max. 20) was obtained for the peanut butter, while the lowest (10.38) was
achieved by the sunflower butter. Oil separation (various degrees) was
noticed in all spreads, which negatively influenced the appearance and entire
sensorial quality of the products. The quantity of separated oil depended on
the age and total amount of oil in the spreads, and was between 1.13% in the
peanut butter and 12.15% in the walnut spread in reference to the net weight
of the product. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014:
Development of the new functional confectionery products based on oil crops]
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