Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage