Low-calorie marmalades

The number of people suffering from insulin-dependent (Diabetes Melitus type I) and insulin-independent (Diabetes Melitus type II) is huge, and the number of potential diseased is in permanent rise. For that reason products with reduced amount of sugar have become very popular. Factory "Srbijanka" Valjevo manufactures reduced–sugar marmalades from apricot peach, strawberry, apple and orange. Low–metoxyl pectins and high-grade locust bean gum were used as gelation agents. Sensory evaluation and energy value of these marmalades were determined and all samples were highly graded. All marmalades belonged to the group of low-calorie (dietetic) products

Influence of the heat treatment on the color of ground pepper (Capsicum annuum)

Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Color changes were assessed by measuring the extractable color (ASTA) and surface color, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher color values in comparison to the sterilized ones. Also, color deterioration was heightened at room temperature

Sadržaj dijetetskih vlakana u nekim sortama pasulja

Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established.Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava

Relishes: The new pickled vegetables

There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values

Colour change in pepper (Capsicum annuum) during storage

Powders of pepper were stored at ambient temperature, exposed to daylight The final quality was evaluated by measuring the extractable colour by the American Spice Trade Association (ASTA). Also, the possibility of using surface colour measurement, as a supplement to extractable colour measurement was investigated. The use of the chromatic attributes L, a and b, suggested by the Commision Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to find the correlation between ASTA and apparent colour of paprika

Influence of Allium ampeloprasum L. and Allium cepa L. essential oils on the growth of some yeasts and moulds

Essential oils extracted from spices, as natural antimicrobial agents, attract particular attention due to their possible role in food protection from microorganisms, and their nontoxicity, in contrast to the synthetic preservatives. In this work, inhibitory effect of Allium ampeloprasum and two onions (Allium cepa), Junski srebrnjak and Kupusinski jabučar, essential oils in different concentrations (1, 4, 7 and 10%) on three yeasts (Saccharomyces cerevisiae, Candida tropicalis and Rhodotorula sp.) and three moulds (Aspergillus tamarii, Penicillium griseofulvum and Eurotium amstelodami) was investigated. All three essential oils showed the strongest inhibitory effect against S. cerevisiae in concentration of only 1%. Among onions, Kupusinski jabučar essential oil had stronger influence to C. tropicalis, while Allium ampeloprasum essential oil did not show any influence on this yeast. Rhodotorula sp. was influenced only by Allium ampeloprasum essential oil. The strongest inhibitory effect on A. tamarii showed Kupusinski jabučar (57% of inhibition, in concentration of 10%), while on P. griseofulvum, the strongest influence showed Allium ampeloprasum essential oil (78.3% of inhibition, in concentration of 10%). Junski srebrnjak and Kupusinski jabučar essential oils, in concentrations of 7 and 10% respectively, completely inhibited the growth of E. amstelodami