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
Petkovic, Marko
Djurovic, Vesna
Miletic, Nemanja
Rumenic, Katarina
Journal: XXVI SAVETOVANJE O BIOTEHNOLOGIJI
Issue Date: Mar-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: Conference Paper
DOI: 10.46793/SBT26.435R
Appears in Collections:Faculty of Agronomy, Čačak
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