Stručni rad
https://doi.org/10.5281/zenodo.2563068
Nutritional value, sensory analysis and health safety of DO-DO spice
Ema Obralić
; Solana d.d. Tuzla, Ul. Soli br.3, 75000 Tuzla, Bosnia and Herzegovina
Amira Brkić
; Solana d.d. Tuzla, Ul. Soli br.3, 75000 Tuzla, Bosnia and Herzegovina
Enver Zulić
; Solana d.d. Tuzla, Ul. Soli br.3, 75000 Tuzla, Bosnia and Herzegovina
Sažetak
DO-DO spice is a nutrient of exceptional quality based on salt intended for final consumer consumption. It is used to enhance the taste of food, and it is added to dishes to enrich the taste. The process of producing DO DO spice is a batch process, and all raw materials used in the production process meet the prescribed specifications. According to the adopted recipe of Solana dd (a joint stock company) Tuzla, the same components are mixed until complete homogenization of the mixture is achieved. Constant monitoring of the production and packaging process is performed with application of the implemented standards ISO 9001: 2015, ISO 22000: 2005, HACCP, HALAL BAS 1049: 2010, KOSHER. The nutritive value of substances used in DO DO spice is 494 kJ / 116 kcal, and due to the presence of vegetable seasoning and the possibility of losing their nutritive properties, it is best to add it at the end of cooking. The aim of Solana dd Tuzla is to produce the spice which is health safety, nutritiously valuable and which has satisfying sensory properties, because what we eat has an impact on our health.
Ključne riječi
DO-DO spice; nutritional value; health safety; sensory characteristics
Hrčak ID:
217245
URI
Datum izdavanja:
15.2.2019.
Posjeta: 641 *