Uticaj masti bez trans-masnih kiselina na fizičke karakteristike i oksidativnu stabilnost mazivog krem proizvoda | The influence of fat without trans fatty acids on physical characteristics and oxidative stability of cocoa spread
2023
Lončarević, Ivana | Pajin, Biljana | Aleksić, Suzana | Stožinić, Milica | Jerinić, Mia | Zarić, Danica | Romanić, Ranko
The paper analyzes and compares two types of edible fats intended for cocoa spread production, where the first one is hydrogenated fat (MKP FAT), which has been used for a long time in the production of this type of product, and the another one is fat without trans-fatty acids (NTMKP FAT), which tends to replace MKP FAT. At first, the thermal and textural characteristics of fats were analyzed, and then the spreadable cream products were produced and their physical characteristics were defined. Using the Rapid Oxy 100 device, the influence of these fats on the oxidative stability of spreadable cream products was also examined.
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Издатель Tehnološki fakultet, Novi Sad (Srbija) | Foculty of Technology, Novi Sad (Serbia)
Эту запись предоставил Matica Srpska Library