Izvorni znanstveni članak
Changes of some physico-chemical parameters in semi-hard systems during storage
Ljerka Marija Lalić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Katarina Berković
Sažetak
In semi-hard systems of pudding flavoured with chocolate and vanilla, belonging to the starch gel group, the influence was determined of the mass content in dry weight on the quality, durability and rheological characteristics of fresh made pudding samples as well as those stored in refrigator (281 K, + 8°C). The separation of phases was surveyed in graduated cylinders, and rheological characteristics of all prepared samples determined using Brook-field viscosimeter. The data confirmed the reliability of used methods in surveying the changes in the semi-hard systems of pudding fresh made or stored.
Ključne riječi
storage; physico-chemical parameters; semi-hard systems
Hrčak ID:
100970
URI
Datum izdavanja:
1.11.1989.
Posjeta: 969 *