Assessment of the leading mustard products on the Lublin market

Abstract

The highest value of the L* parameterwas found in the delicatessen mustard, while the lowest was the French-specificmustard; Gustis company. The aim of the study was to evaluate commodity and analysis of organoleptic, physicochemical and rheological properties of leading mustard in the Lublin market. The scope of work included: sensory analysis and physicochemical and rheological studies. The determination of the physicochemical properties of mustard consisted in determination of dry matter content, pH, chloride content. The Brookfield viscometer with the Helipath system was used to determine the apparent viscosity and flow curve of the mustard. The test was performed using a T-F spindle (No. 96), at a rotational speed of 10 rpm.min-1 at 20 °C. The viscosityanalysis was made after the purchase of the mustard and after 4 months of storagein a shady place and at a temperature of 20 ºC. The color analysis was performedby a reflective method using an 8200 Series (X-Rite) spherical spectrophoto-meter, after the mustard was produced and after 4 months of storage. The resultsare given in CIE L*a*b* units. Organoleptic assessment was performed among10 men and women with high sensory sensitivity. After the organolepticassessment, the scores for the individual attributes were added together with theirweighting factors. Statistical results were compiled using descriptive statisticsand variance analysis. The significance of the differences was assessed by theFischer-Snedecor test at the level of α = 0.05, while the significance test ofdifferences between the mean was estimated by Student-Newman-Keulscomparisons. Calculations were done using the SAS Enterprise Guide. Mustardwas classified in terms of quality. The good organoleptic qualities were mustards:special French; Delicatessen brown mustard; Russian; Brown mustard, Develey;Popular cream and popular brown mustard, form WOM Parczew. The remainingsamples were classified as mustard of sufficient quality. The highest value of theapparent viscosity was characterized by the sharp mustard from Parczew, whilethe lowest was the table mustard by Gustis. The hig