Please use this identifier to cite or link to this item:
https://scidar.kg.ac.rs/handle/123456789/13199
Title: | UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA |
Authors: | Radovanovic, Mirjana Petković, Marko Djurovic, Vesna Miletic, Nemanja Rumenic, Katarina |
Issue Date: | 2021 |
Abstract: | The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press. |
URI: | https://scidar.kg.ac.rs/handle/123456789/13199 |
Type: | conferenceObject |
DOI: | 10.46793/SBT26.435R |
Appears in Collections: | Faculty of Agronomy, Čačak |
Files in This Item:
File | Description | Size | Format | |
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435-440.pdf | 750.44 kB | Adobe PDF | View/Open |
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