Shelf life and sensory characteristics of fat fillings produced from different fats | Održivost i senzorske karakteristike masnih punjenja proizvedenih od različitih namenskih masti
2021
Petrović, Jovana | Lončarević, Ivana | Pajin, Biljana | Aleksić, Suzana | Romanić, Ranko | Zarić, Danica | Šojić, Branislav
As fat fillings, in the products to which they are added, represent a critical point in production, great importance must begiven to the choice of fat, which determines the properties of the fat filling. The paper examines the effects of three typesof fat on physical, chemical and sensory characteristics, as well as the stability of fat filling for the production of chocolate products. The results showed that fat fillings produced with all three types of fat have adequate stability over timeand that the choice of fat for the production of fat fillings depends mostly on the sensory characteristics to be achieved.
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