Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2017.9.2.01
Influence of combined emulsifier on physical characteristics of fat filling
Jovana Petrović
; University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
Ivana Nikolić
; University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
Ivana Lončarević
; University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
Biljana Pajin
; University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
Danica Zarić
; Ihis Techno Experts doo, 11080 Belgrade, Serbia
Aleksandra Torbica
; University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Serbia
R. Omorjan
; University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
Sažetak
The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics.
Ključne riječi
fat filling; emulsifiers; physical properties
Hrčak ID:
191213
URI
Datum izdavanja:
20.12.2017.
Posjeta: 1.759 *