Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days
2013
Popov-Raljić, Jovanka V. (Faculty of Science, Belgrade (Serbia)) | Laličić-Petronijević, Jovanka G. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Dimić, Etelka B. (Faculty of Technology, Novi Sad (Serbia)) | Popov, Vladimir S. (Faculty of Agriculture, Novi Sad (Serbia)) | Vujasinović, Vesna B. (College of Professional Studies in Business Management and Communications, Sremski Karlovci (Serbia)) | Blešić, Ivana V. (Faculty of Science, Belgrade (Serbia)) | Portić, Milijanko J. (Faculty of Science, Belgrade (Serbia))
The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 degrees C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.
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