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dc.creatorLončarević, Ivana
dc.creatorPajin, Biljana
dc.creatorSakac, Marijana
dc.creatorZarić, Danica
dc.creatorRakin, Marica
dc.creatorPetrović, Jovana
dc.creatorTorbica, Aleksandra
dc.date.accessioned2021-03-10T13:08:46Z
dc.date.available2021-03-10T13:08:46Z
dc.date.issued2016
dc.identifier.issn0022-4901
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3354
dc.description.abstractThis research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.en
dc.publisherWiley-Blackwell, Hoboken
dc.relationCOST ActionEuropean Cooperation in Science and Technology (COST) [CM1402]
dc.rightsrestrictedAccess
dc.sourceJournal of Texture Studies
dc.subjectCrystallizationen
dc.subjectrapeseed and sesame oilen
dc.subjectrheologyen
dc.subjectshelf lifeen
dc.subjectspreadable cocoa creamen
dc.titleInfluence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Producten
dc.typearticle
dc.rights.licenseARR
dc.citation.epage442
dc.citation.issue5
dc.citation.other47(5): 432-442
dc.citation.rankM22
dc.citation.spage432
dc.citation.volume47
dc.identifier.doi10.1111/jtxs.12179
dc.identifier.scopus2-s2.0-84963576912
dc.identifier.wos000385410800006
dc.type.versionpublishedVersion


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