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2013, vol. 17, br. 2, str. 86-88
Senzorne i instrumentalne osobine novih bezglutenskih proizvoda
Institut za prehrambene tehnologije, Novi Sad

e-adresadubravka.jambrec@fins.uns.ac.rs
Projekat:
Funkcionalni proizvodi na bazi žita namenjeni osobama sa metaboličkim poremećajima (MPNTR - 31029)

Ključne reči: senzorske osobine; bezglutenski; keks; heljda; boja; tekstura
Sažetak
Cilj ovog rada bio je da se oceni kvalitet novog bezglutenskog keksa u pogledu senzornih osobina, boje i teksture. Formulacija kontrolnog keksa izmenjena je supstitucijom pirinčanog brašna sa belim heljdinim brašnom u tri različite količine. Boja površine keksa određena je uz primenu hromametra MINOLTA, CR-400. Teksturna svojstva, čvrstoća i lomljivost, izmereni su na analizatoru teksture TA.XT Plus, uz upotrebu nastavka 3-Point Bending Rig i sa ćelijom opterećenja od 30 kg. Metodom bodovnog sistema ocenjene su senzorne osobine. Po pitanju boje, dodatak heljdinog brašna izazvao je značajno (P < 0,05) smanjenje svetiline, crvene i žute boje. Dodavanjem 20% heljdinog brašna u formulaciju keksa postižu se najmanje razlike u instrumentalnim osobinama u poređenju sa kontrolnim uzorkom i bolje senzorske osobine nego kod drugih formulacija.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 02.09.2013.