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2021, vol. 66, br. 1, str. 67-74
Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja
aUniverzitet u Beogradu, Poljoprivredni fakultet
bUniverzitet u Novom Sadu, Prirodno-matematički fakultet

e-adresadraganap@agrif.bg.ac.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Univerzitet u Beogradu, Poljoprivredni fakultet) (MPNTR - 451-03-68/2020-14/200116)

Ključne reči: prženi krompir; palmolein; površina; peroksidni broj; sadržaj slobodnih masnih kiselina
Sažetak
Čips i pomfrit su proizvodi koji se često koriste u ljudskoj ishrani. Cilj ovog rada bio je da se istraži uticaj debljine listova, oblika i sadržaja vlage na apsorpciju palmoleina, kao i kvalitet palmoleina tokom proizvodnje prženog krompira. Operacija blanširanja izvedena je kuvanjem u vodi u trajanju od 3 minuta na temperaturi od 85°C, dok je prženje u palmoleinu izvršeno u trajanju od 3 minuta na temperaturi od 165°C. Vrednosti peroksidnog broja i sadržaja slobodnih masnih kiselina (% oleinske kiseline) utvrđeni su standardnim analitičkim metodama. Sadržaj ulja u uzorcima određen je ekstrakcijom po Soxkhlet-u (referentna metoda). Rezultati su pokazali da je čips apsorbovao oko četiri puta višu količinu ulja u odnosu na pomfrit. Sadržaj ulja bio je značajno niži u listovima krompira koji su prethodno blanširani (za 43,3%), ali značajno viši u štapićima krompira koji su blanširani (za 53,5%), u poređenju sa neblanširanim uzorcima. Analizirani parametri kvaliteta palmoleina bili su u granicama dozvoljenih vrednosti. Na osnovu rezultata dobijenih u ovom istraživanju, može se zaključiti da su debljina listova, površina i sadržaj vlage krompira značajno uticali na apsorpciju ulja.
Reference
Novododat članak: provera, normiranje i linkovanje referenci u toku.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/JAS2101067P
primljen: 04.09.2020.
prihvaćen: 10.02.2021.
objavljen u SCIndeksu: 09.04.2021.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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