UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA | Zendy

Mirjana Radovanović | Zendy; Marko Petković | Zendy; Vesna Đurović | Zendy; Nemanja Miletić | Zendy; Katarina Rumenic | Zendy

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UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA

Author(s) -

Mirjana Radovanović,

Marko Petković,

Vesna Đurović,

Nemanja Miletić,

Katarina Rumenic

Publication year - 2021

Publication title -

zbornik radova - geografski fakultet univerziteta u beogradu

Language(s) - English

Resource type - Conference proceedings

eISSN - 2334-9441

pISSN - 1450-7552

DOI - 10.46793/sbt26.435r

Subject(s) - pressing , food science , peroxide , conditioning , chemistry , mathematics , biochemistry , statistics , organic chemistry

The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press.

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