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Acta periodica technologica
2015, br. 46, str. 115-127
jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljeno: 25/08/2017
doi: 10.2298/APT1546115Z
Uticaj količine sojinog mleka na termoreografske, toplotne i teksturalne karakteristike čokolade sa sojinim mlekom
aInstitut za hemijske izvore struje - IHIS, Beograd
bUniverzitet u Novom Sadu, Tehnološki fakultet

e-adresa: ivana.radujko@tf.uns.ac.rs

Projekat

Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica (MPNTR - 31014)

Sažetak

Čokolada predstavlja dvofazni reološka sistem. Čvrsta faza koju čine nemasne kakao čestice, šećer i sojino mleko obavijena je masnom fazom - kakao maslacem. Fizičke, toplotne, teksturalne i organoleptičke osobine čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. U ovom radu su proizvedene u kugličnom mlinu dve čokoladne mase: sa 15% sojinog mleka u prahu (R1) i 20% sojinog mleka (R2). Pri prizvodnji čokoladnih masa, vreme usitnjavanja čokoladne mase se vararalo (30, 60 i 90 min), kao i temperatura pretkristalizacije (26, 28 i 30oC). Cilj rada je da se utvrde promene koje izaziva različita količina sojinog mleka u prahu na kvalitet čokolade. Kvalitet čokolada je praćen uporedivanjem nutritivnog sastava, čvrstoće, termoreografskih i toplotnih karakteristika čokoladnih masa. Rezultati pokazuju da je čokoladnoj masi R2, zbog prisustva veće količine proteina sojinog mleka potrebno duže vreme mlevenja, ali i niža temperature pretkristalizacije.

Ključne reči

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