Gender, age and education differences in food consumption within a region: Case studies of Belgrade and Novi Sad (Serbia)

Nowadays, each tourist visits a region for certain reasons, a different type of tourism, but besides the main motives, food and beverages are an inevitable attraction. Some tourists' characteristics, such as gender, age and education of tourists, contribute significantly to food and beverages consumption. The authors recognized the importance of gender, age, and education in analyzing food and beverage consumption as an important component of tourist products. The study makes a significant conceptual contribution towards the spatial/economic development for those who are seeking to integrate local food and beverage into the tourist product

TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS

Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main – Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to “Grand Circle Corporation” in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company „Grand Circle Cruise Line“ and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs

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