Uticaj načina presovanja na promene lešnikovog ulja tokom čuvanja i senzorna svojstva keksa | Effect of pressing methods on changes of hazelnut oil during storage and sensory properties of biscuits
2021
Radovanović, Mirjana | Petković, Marko | Đurović, Vesna | Miletić, Nemanja | Rumenić, Katarina
The changes in the spectrum, peroxide numbers and specific absorbances (at232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained bydifferent hazelnuts pressing were monitored. The results showed reduced viabilityof the oil obtained from the hazelnut exposed to elevated temperature duringconditioning and pressing: changes in the spectrum about 290 nm, a peroxidenumber close to the legally allowed maximum (7.5 mmolkg-1) and possiblepresence of secondary oxidation products. Sensory evaluation of biscuits withhazelnut oil showed that the samples belonged to the categories of quality: verygood and good. The overall sensory score was highest for biscuits with hazelnut oilpressed in an electric press.
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