Influence of lecithin from different sources on crystallization properties of fat phase and quality of spread cream with the addition of functional vegetable oils

Konditorska industrija Srbije za proizvodnju mazivog krem proizvoda isključivo koristi sojin lecitin. Veliki obim proizvodnje ulja iz semena suncokreta i uljane repice u Srbiji uticao je na proizvodnju suncokretovog i repičinog lecitina, kao nusproizvoda postupka degumiranja u fazi rafinacije ovih ulja. Masna faza mazivog krem proizvoda sadrži biljne masti dobijene metodama hidrogenacije, koje kao nusprodukte imaju visok udeo nepoželjnih trans-masnih kiselina. U cilju poboljšanja mazivosti ovog proizvoda dodaje se i rafinisano suncokretovo ulje, koje sadrži veliki udeo linolne esencijalne masne kiseline, kao i α-tokoferol (E vitamin), ima prosečan sadržaj sterola, nizak sadržaj skvalena i karotenoida, ali gotovo da ne sadrži esencijalnu α-linolensku masnu kiselinu i antioksidante δ- i γ-tokoferol. U prvoj fazi doktorske teze ispitana je mogudnost zamene sojinog lecitina u proizvodnji mazivog kakao-krem proizvoda sa suncokretovim i repičinim lecitinom u smislu optimizacije koncentracije dodatog lecitina i vremena mlevenja u laboratorijskom kugličnom mlinu. U drugoj fazi ispitana je mogudnost poboljšanja nutritivne vrednosti mazivog kakao-krem proizvoda zamenom dela i celokupne količine suncokretovog ulja funkcionalnim uljima iz semena soje, uljane repice i susama. Gasnom hromatografijom ispitan je sastav masnih kiselina u masti, biljnim uljima i lecitinima različitog porekla, gde je u lecitinima određen i sastav fosfolipida primenom kvantitativne fosforne nuklearno-magnetno-rezonantne tehnike. Kristalizacione osobine masne faze mazivog kakao-krem proizvoda ispitane su pulsnom nuklearno-magnetnom-rezonantnom spektroskopijom, dok je kinetika kristalizacije definisana primenom Gompertz-ovog matematičkog modela. Reološke karakteristike mazivog kakao-krem proizvoda ispitane su rotacionom viskozimetrijom, određene su teksturalne karakteristike proizvoda na teksturometru i toplotne osobine primenom diferencijalne skenirajude kalorimetrije. Boja proizvoda definisana je tristimulusnom kolorimetrijom, a senzorna analiza određena je metodom skale u vremenskom intervalu od šest meseci čuvanja uzorka na tamnom mestu i sobnoj temperaturi. Ispitivanje održivosti mazivog kakao-krem proizvoda obuhvatilo je određivanje nastalih aldehida, kao proizvoda oksidacije lipida, gasnom hromatografijom.Soy lecithin is widely used emulsifier in confectionery industry of Serbia. On the other hand, there is a large production of sunflower and rapeseed oil, which contributed the production of sunflower and rapeseed lecithin as a by-product of degumming of crude oil during refining process. Another issue is a high level of undesirable trans-fatty acids in hydrogenated vegetable fats that are being used in the production of cream spread. Beside hidrogenated fats, cream product contains sunflower oil with essential fatty acids (oleic and linoleic) and α-tocopherol (E vitamin), has an average content of sterols, squalene and a low content of carotenoids, but almost does not contain the essential α-linolenic acid and antioxidants, δ-and γ-tocopherol. The first phase of this work investigates the possibility of soy lecithin replacement in cocoa spread cream production with sunflower and rapeseed lecithin, in terms of optimizing the amount of lecithin and milling time in laboratory ball mill. The second phase investigates nutrition value improvement of cocoa spread cream, with partly or completely replacing sunflower oil with functional soybean, rapeseed and sesame oil. Gas chromatography was used in order to examine the fatty acid composition in edible non trans-fat and vegetable oils, as well as in lecithin from different sources. Phospholipid composition in soy, sunflower and rapeseed lecithin was determined using quantitative phosphorus nuclear magnetic resonance technique. Crystallization properties of fat phase of cocoa spread cream were examined by pulsed nuclear magnetic resonance spectroscopy, while crystallization kinetics was defined using the Gompertz's mathematical model. Rheological properties of cocoa spread cream were analyzed by rotational viscosity, certain textural characteristics were determined using texture analyser and also thermal properties using differential scanning calorimetry. The color on the surface of cocoa spread cream was defined using tristimulus colorimetric method, and sensory analysis was determined by the scale over a period of six months of storage in the dark and room temperature. Shelf-life of cocoa spread cream was determined applying gas chromatographic analyses of the formed aldehydes as secondary products of lipid oxidation

Influence of lecithin from different sources on crystallization properties of fat phase and quality of spread cream with the addition of functional vegetable oils

Konditorska industrija Srbije za proizvodnju mazivog krem proizvoda isključivo koristi sojin lecitin. Veliki obim proizvodnje ulja iz semena suncokreta i uljane repice u Srbiji uticao je na proizvodnju suncokretovog i repičinog lecitina, kao nusproizvoda postupka degumiranja u fazi rafinacije ovih ulja. Masna faza mazivog krem proizvoda sadrži biljne masti dobijene metodama hidrogenacije, koje kao nusprodukte imaju visok udeo nepoželjnih trans-masnih kiselina. U cilju poboljšanja mazivosti ovog proizvoda dodaje se i rafinisano suncokretovo ulje, koje sadrži veliki udeo linolne esencijalne masne kiseline, kao i α-tokoferol (E vitamin), ima prosečan sadržaj sterola, nizak sadržaj skvalena i karotenoida, ali gotovo da ne sadrži esencijalnu α-linolensku masnu kiselinu i antioksidante δ- i γ-tokoferol. U prvoj fazi doktorske teze ispitana je mogudnost zamene sojinog lecitina u proizvodnji mazivog kakao-krem proizvoda sa suncokretovim i repičinim lecitinom u smislu optimizacije koncentracije dodatog lecitina i vremena mlevenja u laboratorijskom kugličnom mlinu. U drugoj fazi ispitana je mogudnost poboljšanja nutritivne vrednosti mazivog kakao-krem proizvoda zamenom dela i celokupne količine suncokretovog ulja funkcionalnim uljima iz semena soje, uljane repice i susama. Gasnom hromatografijom ispitan je sastav masnih kiselina u masti, biljnim uljima i lecitinima različitog porekla, gde je u lecitinima određen i sastav fosfolipida primenom kvantitativne fosforne nuklearno-magnetno-rezonantne tehnike. Kristalizacione osobine masne faze mazivog kakao-krem proizvoda ispitane su pulsnom nuklearno-magnetnom-rezonantnom spektroskopijom, dok je kinetika kristalizacije definisana primenom Gompertz-ovog matematičkog modela. Reološke karakteristike mazivog kakao-krem proizvoda ispitane su rotacionom viskozimetrijom, određene su teksturalne karakteristike proizvoda na teksturometru i toplotne osobine primenom diferencijalne skenirajude kalorimetrije. Boja proizvoda definisana je tristimulusnom kolorimetrijom, a senzorna analiza određena je metodom skale u vremenskom intervalu od šest meseci čuvanja uzorka na tamnom mestu i sobnoj temperaturi. Ispitivanje održivosti mazivog kakao-krem proizvoda obuhvatilo je određivanje nastalih aldehida, kao proizvoda oksidacije lipida, gasnom hromatografijom.Soy lecithin is widely used emulsifier in confectionery industry of Serbia. On the other hand, there is a large production of sunflower and rapeseed oil, which contributed the production of sunflower and rapeseed lecithin as a by-product of degumming of crude oil during refining process. Another issue is a high level of undesirable trans-fatty acids in hydrogenated vegetable fats that are being used in the production of cream spread. Beside hidrogenated fats, cream product contains sunflower oil with essential fatty acids (oleic and linoleic) and α-tocopherol (E vitamin), has an average content of sterols, squalene and a low content of carotenoids, but almost does not contain the essential α-linolenic acid and antioxidants, δ-and γ-tocopherol. The first phase of this work investigates the possibility of soy lecithin replacement in cocoa spread cream production with sunflower and rapeseed lecithin, in terms of optimizing the amount of lecithin and milling time in laboratory ball mill. The second phase investigates nutrition value improvement of cocoa spread cream, with partly or completely replacing sunflower oil with functional soybean, rapeseed and sesame oil. Gas chromatography was used in order to examine the fatty acid composition in edible non trans-fat and vegetable oils, as well as in lecithin from different sources. Phospholipid composition in soy, sunflower and rapeseed lecithin was determined using quantitative phosphorus nuclear magnetic resonance technique. Crystallization properties of fat phase of cocoa spread cream were examined by pulsed nuclear magnetic resonance spectroscopy, while crystallization kinetics was defined using the Gompertz's mathematical model. Rheological properties of cocoa spread cream were analyzed by rotational viscosity, certain textural characteristics were determined using texture analyser and also thermal properties using differential scanning calorimetry. The color on the surface of cocoa spread cream was defined using tristimulus colorimetric method, and sensory analysis was determined by the scale over a period of six months of storage in the dark and room temperature. Shelf-life of cocoa spread cream was determined applying gas chromatographic analyses of the formed aldehydes as secondary products of lipid oxidation

Školski uspjeh i mentalno zdravlje: Od relacija do intervencija

U radu su prikazani rezultati ispitivanja odnosa između školskog uspjeha i nekih pokazatelja mentalnog zdravlja osnovnoškolskih učenika i to iz perspektive učenika i nastavnika. U radu su prikazani rezultati dobiveni kvantitativnim i kvalitativnim istraživanjem. U kvantitativnom dijelu prikupljeni su podaci iz više istraživanja u kojima je korištena ista metodologija. Ispitanici su bili su učenici viših razreda osnovnih škola (od 400 do 800 učenika u pojedinom istraživanju). Upitnicima samoprocjene ispitani su specifični obrasci povezanosti između školskog uspjeha i simptoma anksioznosti, depresivnosti, agresivnosti, hiperaktivnosti, psihosomatskih simptoma, i dr. Kvalitativno istraživanje provedeno je u formi vođene rasprave u četiri fokus grupe u kojima je sudjelovalo dvanaest nastavnika predmetne nastave i osamnaest učenika sedmog i osmog razreda osnovne škole. Teme diskusije u fokus grupama korespondiraju temama u kvantitativnom istraživanju. Komparativna analiza rezultata ukazuje na sljedeće glavne zaključke: 1) najveća povezanost školskog neuspjeha je sa simptomima depresivnosti i agresivnosti, 2) različiti su obrasci tih povezanosti u uzorcima djevojčica i dječaka – veći broj značajnih povezanosti je u uzorcima djevojčica, 3) nastavnici i učenici različito procjenjuju učestalost internaliziranih i eksternaliziranih simptoma kod učenika ali se slažu u procjeni međusobnog utjecaja tih simptoma i školskog uspjeha, 4) interpretacije dobivenih nalaza mogu poslužiti kao smjernice u izradi interventnih programa, ali i općenito boljeg razumijevanja učenika u školi – kako se osjećaju, što doživljavaju i što misle da treba mijenjati

Influence of combined emulsifier on physical characteristics of fat filling

The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics

The effect of soy flour on cookie quality

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies

Microencapsulation of Sideritis raeseri Boiss. & Heldr. subsp. raeseri Extract Using Spray Drying with Maltodextrin and Whey Protein

Multiple medical properties and beneficial influence on health attributed to the aerial parts of Sideritis raeseri Boiss. & Heldr. subsp. raeseri indicated the need for further investigation. S. raeseri extracts were subjected to microencapsulation by the spray drying process in order to disperse and preserve unstable active compounds within a protective matrix. Two inlet air temperatures (120 and 140 ºC) were applied for the encapsulation of S. raeseri extract in a matrix composed of maltodextrin (10, 20, and 40%) or whey protein (40%). The effects of spray drying on physico-chemical properties, contents of total phenols and flavonoids, as well as of individual flavonoid glycosides of the obtained powders were determined. The 40% whey protein treatment increased bulk density (238.46 mg/mL) while it decreased hygroscopicity (14.27%). In addition, the high maltodextrin concentration of the S. raeseri powder resulted in the highest process efficiency (63.46%), the highest water solubility index (86.40%), and the lowest water absorption index (5.71%). Moreover, powders produced without maltodextrin were characterized by greater content of flavonoid glycosides. Overall, the results suggested that S. raeseri powders produced using spray-dried technique under adequate conditions could be considered as a novel functional and pharmaceutical ingredient

Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill

Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure

Adsorption-desorption processes on discrete substrates-optimization of monolayer growth

Kinetics of the deposition process of dimers on a 1D lattice in the presence of desorption is studied by Monte Carlo method. The growth of the coverage θ(t) above the jamming limit to its steady-state value θ∞ is analyzed when desorption probability Pdes decreases both stepwise and linearly (continuously) over a certain time domain. We report a numerical evidence that the process of vibratory compaction of granular materials can be optimized by using a time dependent intensity of external excitations

Numerical study of anisotropic irreversible deposition of extended objects on a triangular lattice

The properties of the anisotropic random sequential adsorption (RSA) of objects of various shapes on a two-dimensional triangular lattice are studied numerically by means of Monte Carlo simulations. The depositing objects are formed by self-avoiding lattice steps. Anisotropy is introduced by positing unequal probabilities for orientation of depositing objects along different directions of the lattice. This probability is equa